Passata of San Marzano tomatoes with buffalo ricotta and pesto

PT40M

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Ingredients

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Tomato sauce

  • 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

Pesto

  • 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

Garnish

1
For the San Marzano tomato sauce, sauté the onion, garlic and the bunch of basil in extra virgin olive oil in a large frying pan
  • 120g of white onion
  • 4 garlic cloves, crushed
  • 1 bunch of basil
  • extra virgin olive oil
2
Add the chilli and fresh tomatoes, season with salt and a little pepper and cook for about 5 minutes. Add the passata and cook for a further 20 minutes. Pass the mix through a fine sieve
  • 400g of tomatoes, San Marzano variety, cut into cubes
  • 1 chilli, seeds removed
  • 400g of passata
  • salt to season
  • pepper to season
3
For the pesto, blanch the basil in salted boiling water. Cool immediately in iced water and dry. Blitz the basil leaves with the ice in a blender then add the pine nuts, garlic, salt and oil and blend again
4
Place the mixture in a small bowl and mix with the pecorino and Parmesan and stir well
  • 30g of pecorino, grated
  • 50g of Parmesan, grated
5
To serve, pour some tomato sauce into a soup plate. Make three small quenelles with the ricotta cheese and place on top, and place even smaller quinelles of the pesto between. Add a few basil leaves and drizzle with extra virgin olive oil, then serve
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