Liquid butter and anchovy tortelli, tomato and basil consommé | Matteo Rizzo | Chef Recipes | Report

Liquid butter and anchovy tortelli, tomato and basil consommé | Matteo Rizzo | Chef Recipes | Report

reportergourmet.com

Recipe by Matteo Rizzo: Liquid butter and anchovy tortelli, tomato and basil consommé

Keywords

  • Basil
  • Rizzo
  • Liquid
  • Butter
  • Tomato
  • Matteo
  • Anchovy
  • Tortelli
  • Consommeacute
  • |
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Cooking tools:

  • Stand mixer
  • Juicer
  • Blast chiller
  • Syringe
  • Cheesecloth
  • Fine-mesh sieve
  • Potato masher
  • Rolling pin
  • Kitchen scale
  • Whisk
  • Pot
  • Saucepan
  • Baking sheet
  • Chef's knife
  • Cutting board
  • Stove
  • Refrigerator
  • Freezer
  • Pitcher
  • Plate
  • Measuring spoon

Ingredients

  • 5 butter and anchovy ravioli
  • 1 tablespoon of tomato caviar
  • 30 g tomato consommé herbs
  • Black bread crouton to taste.
  • 500 g fresh pasta (for every 100 g flour put one egg)
  • 10 g Mediterranean anchovies (whipped and reduced to a paste)
  • 5 g salt
  • 50 g mashed and sieved potato
  • 400 g mascarpone cheese
  • 200 g soft butter
  • 3 kg fresh, well-ripened auburn tomatoes
  • Gelatin sheets
  • Salt to taste.
  • 160 g of natural tomato puree
  • 40 ml water
  • 1 g of salt
  • 2 1/2 g agar agar
  • 5 basil leaves
  • 1 clove of garlic
  • 1.5l peanut seed oil

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