Pasta mischiata with 12 tomatoes by Pasquale D'Ambrosio | Chef Recipes | Reporter Gourmet S.r.l.
The recipe from the chef of Capogiro, a restaurant inside the 7Pines Resort Sardinia.
Keywords
- Chef
- Recipe
- Inside
- 7Pines
- Resort
- Tomatoes
- Pasquale
- Capogiro
- Sardinia
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Cooking tools:
- Food processor
- Blender
- Fine-mesh sieve
- Kitchen scale
- Oven
- Stove
- Low pot
- Pot
- Saucepan
- Baking sheet
- Mixing bowl
- Paring knife
- Chef's knife
- Cutting board
- Whisk
- Refrigerator
- Dispenser
- Airtight container
Ingredients
- 280 gr of Gragnano's pasta mischiata
- 60 of celery
- 50 gr basil
- 200 gr extra virgin olive oil
- 250 gr grape seed oil
- 100 gr datterini tomatoes
- 50 gr cherry tomatoes
- 100 gr San Marzano tomatoes
- 60 gr heirloom tomato
- 50 gr sundried tomato
- 50 gr cuore di bue tomato
- 50 gr Manduria tomato
- 30 gr Piennolo del Vesuvio tomato
- 40 gr corbarino tomato
- 50 gr regina tomato
- 50 gr Abbruzzo tomato
- 70 gr Parmigiano Reggiano cheese
- 60 gr Gran Campidano 24 months
- 200 gr sea fennel
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