Maccheroni with tomato water, basil sauce and tomato and mozzarella caviar
Preparation For the tomato water The day before, blend the tomatoes very well, place them in a fairly wide cotton or linen cloth and put them to drain for a
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Cooking tools:
- Dropper
- Blender
- Nonstick skillet
- Pot
- Colander
- Spoon
- Mixing bowl
- Chef's knife
- Cloth
- Airtight container
- Narrow container
- Measuring cup
- Stove
- Refrigerator
- Plate
Ingredients
- 1 kg of cherry tomatoes (I used Piccadilly)
- 150 g of pachino tomatoes
- 1 g of agar agar
- 300 ml of seed oil
- a syringe without a needle is a dropper
- 100 g of mozzarella water
- a syringe without a needle or a dropper
- 40 g of basil
- 40 g of parsley
- 40 g of boiled potato
- 20 g of almonds
- Extra virgin olive oil
- Salt
- 150 g of Maccheroni Leonessa pasta
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