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

Name: Pasta mischiata with 12 tomatoes by Pasquale D'Ambrosio | Chef Recipes | Reporter Gourmet S.r.l.
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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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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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at reportergourmet.com.

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