Passata of San Marzano tomatoes with buffalo ricotta and pesto
Ingredients
Metric
Imperial
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
- 500g of buffalo ricotta, whisked until smooth
- 1 handful of basil leaves
- extra virgin olive oil, for drizzling
Method
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
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
- 150g of basil leaves
- 30g of pine nuts
- 1/4 garlic clove
- 80g of extra virgin olive oil
- 30g of ice
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
- 500g of buffalo ricotta, whisked smooth
- 1 handful of basil leaves
- extra virgin olive oil, for drizzling
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Passata of San Marzano tomatoes with buffalo ricotta and pesto
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