PocketCook

From @Italia Squisita

Tagliolini ai 5 Pomodori

1 hr 10 min · Serves 2

1 hr 10total
25 minhands on
26steps
2servings

Watch it

Ingredients

For the cherry tomato confit

  • 2 cherry tomatoes
  • Extra virgin olive oil
  • Vanilla sugar
  • Fresh thyme sprigs

For the red date tomato sauce

  • 200 g red date tomatoes (datterini)
  • 1 tbsp butter
  • 1 tsp sugar
  • 1 fresh rosemary sprig

For the yellow date tomato paste

  • 4 yellow date tomatoes (datterini)
  • 1/4 vanilla pod (preferably Madagascar)

For the green tomato compote

  • 2 green tomatoes
  • 10 g fresh ginger, peeled
  • 1 tsp mustard
  • 1 tsp sugar
  • 1 tbsp apple cider vinegar

For the black tomato confetti

  • 1 black tomato (such as Kumato)
  • Licorice powder

For the pasta and assembly

  • 150 g fresh tagliolini
  • Tomato water (for boiling)
  • 1 tbsp butter
  • 30 g Parmigiano Reggiano (aged over 24 months), finely grated
  • Fresh herbs or edible leaves (for garnish)

Method

For the cherry tomato confit

  1. Pre-heat the oven to 150°F (65°C).

  2. Peel the cherry tomatoes.

  3. Place them on a baking tray with olive oil, vanilla sugar, and fresh thyme.

  4. Bake at 150°F (65°C) for 20 minutes.

    Then 20 min of waiting

For the red date tomato sauce

  1. Halve the red date tomatoes.

  2. Heat a pan over medium heat with butter, sugar, and rosemary.

  3. Add the halved red date tomatoes and lightly caramelize them quickly, 2–3 minutes.

  4. Pass the mixture through a chinoise or fine sieve to extract all the pulp, discarding the skins and rosemary.

  5. Return the strained sauce to the pan and simmer briefly to thicken, 2–3 minutes.

For the yellow date tomato paste

  1. Place the yellow date tomatoes on a hot grill over high heat until charred, 3–4 minutes.

  2. Finely chop or mash the grilled yellow tomatoes into a coarse paste.

  3. Season with scraped vanilla seeds from the Madagascar vanilla pod.

For the green tomato compote

  1. Cut the green tomatoes into small wedges and thinly slice the ginger.

  2. Combine the green tomatoes, sliced ginger, and mustard in a bowl; let marinate for 15 minutes.

    Then 15 min of waiting

  3. Transfer the mixture to a small saucepan, add the sugar and apple cider vinegar, and cook over medium heat for 10 minutes.

    Then 10 min of waiting

  4. Pass the cooked mixture through a sieve to remove solids, then allow to cool completely to form a smooth compote.

For the black tomato confetti

  1. Score and peel the black tomato, then cut it into quarters to remove the outer flesh slices.

  2. Stamp out small round circles (confetti) from the tomato flesh slices using a small round cutter.

  3. Arrange the rounds on a tray and dust them lightly with licorice powder.

For the pasta and assembly

  1. Bring a pot of tomato water to a boil.

  2. Pipe or spoon small dots of green tomato compote and red date tomato sauce in an alternating circle around the rim of each serving plate.

  3. Place black tomato confetti, grilled yellow tomato paste, and cherry tomato confit along the circular pattern.

  4. Boil the tagliolini in the tomato water until al dente, 2–3 minutes.

  5. Drain the pasta and toss in a pan with butter and finely grated Parmigiano Reggiano off the heat to create a creamy coating.

  6. Twirl a portion of tagliolini into an elongated roll and place it in the center of the decorated plate.

  7. Top the pasta with the reserved dried tomato skin and garnish with small fresh herb leaves before serving.

  8. Using tomato water to cook the fresh tagliolini infuses deep tomato flavor into the pasta dough itself.

  9. Ensure the Parmigiano Reggiano is aged for at least 24 months for optimal melting quality and rich flavor.

Get PocketCook

Free. It puts this on your shopping list, keeps your place, and rings when something is ready.