Pasta-Shaped Tomatoes with Tomato Consommé
Equipment
Ingredients
Tomato Pasta Dough
tomato (powdered)
500 g
flour (all_purpose)
300 g
egg
2 piece
olive oil
15 ml
salt
5 g
Filling
tomato (confit)
200 g
mascarpone
100 g
ricotta
100 g
parmesan (grated)
50 g
Spinach Pasta Leaves
spinach (fresh)
100 g
flour (all_purpose)
50 g
olive oil
10 ml
salt
2 g
Sauces & Oils
tomato (consommé)
300 g
basil (fresh)
20 g
olive oil (infused)
50 ml
Instructions
Prepare Tomato Pasta Dough
Combine powdered tomato with flour, eggs, olive oil, and salt to form a smooth dough.
Rest the Dough
Allow the dough to rest so the gluten relaxes.
Make Confit Tomatoes
Slowly cook tomatoes in olive oil until soft and sweet.
Make Spinach Pasta Leaves
Mix spinach with flour, olive oil, and salt, then roll thin and cut into leaf shapes.
Fry Spinach Pasta Leaves
Fry the spinach pasta leaves until crispy.
Shape Tomato Pasta
Roll out tomato dough, cut into circles, and form into tomato shapes.
Fill the Tomatoes
Stuff each tomato shape with confit tomatoes, mascarpone, ricotta, and Parmesan.
Prepare Tomato Consommé
Clarify tomato juice into a clear, punchy consommé.
Make Basil Oil
Blend basil with olive oil and strain for a vibrant green oil.
Assemble and Serve
Plate the stuffed tomato pasta with consommé, basil oil, and tomato oil.
Original recipe
Storage
Consume within 24 hours. The pasta shapes may soften if stored.
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