Pasta mischiata with 12 tomatoes by Pasquale D'Ambrosio | Chef Recipes | Reporter Gourmet S.r.l.

Pasta mischiata with 12 tomatoes by Pasquale D'Ambrosio | Chef Recipes | Reporter Gourmet S.r.l.

reportergourmet.com

The recipe from the chef of Capogiro, a restaurant inside the 7Pines Resort Sardinia.

Keywords

  • Chef
  • Recipe
  • Inside
  • 7Pines
  • Resort
  • Tomatoes
  • Pasquale
  • Capogiro
  • Sardinia
View full recipe on reportergourmet.com

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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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