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With the classic pairing of tomato and basil, this starter from Andrea Migliaccio is super easy to make and makes a big impact with its fresh Italian flavours.
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
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
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
Capri’s only two Michelin-starred chef takes the flavours of the island’s traditional dishes and presents them in an elegant, evolved and stylish fashion.
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Passata of San Marzano tomatoes with buffalo ricotta and pesto
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