Tomato Passata Recipe with Ricotta and Pesto
A simple passata recipe from chef Andrea Migliaccio for a starter showcasing the classic Italian combination of tomato and basil.
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Cooking tools:
- Soup plate
- Spoon
Ingredients
- 400g of tomatoes, San Marzano variety, cut into cubes
- 120g of white onion
- 4 garlic cloves, crushed
- 1 bunch of basil
- 1 chilli, seeds removed
- 400g of passata
- extra virgin olive oil
- salt to season
- pepper to season
- 150g of basil leaves
- 30g of pine nuts
- 1/4 garlic clove
- 30g of pecorino, grated
- 50g of Parmesan, grated
- 30g of ice
- 80g of extra virgin olive oil
- salt to taste
- 500g of buffalo ricotta, whisked until smooth
- 1 handful of basil leaves
- extra virgin olive oil, for drizzling
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