Italian
Ziti with Raw and Cooked Cuore di Bue Tomatoes and Buffalo Stracciatella
by Manu Food · 60K subscribers on YouTube
Ziti pasta with a double preparation of Cuore di Bue tomatoes: one half blended raw with basil, salt and olive oil into a creamy sauce, the other half sautéed with garlic and finished in the pan with pasta cooking water. Served with fresh buffalo stracciatella, basil and sweet paprika.
Ingredients
8 items- Oxheart TomatoChoose tomatoes of medium ripeness, some green and some red
- BasilFor the cream and for garnish
- SaltTo taste
- Extra Virgin Olive OilFor the cream and for sautéing
- Garlic1 clove, slightly crushed
- ZitiPasta, quantity according to servings
- Stracciatella di BufalaFresh buffalo stracciatella or buffalo mozzarella
- Sweet PaprikaFor dusting
Method
- Wash the Cuore di Bue tomatoes and remove the core.
- Slice the tomatoes, then dice them into small cubes. Choose tomatoes of medium ripeness (some green, some red).
- Divide the diced tomatoes in half.
- Place one half of the tomatoes in a jug with basil, salt and extra virgin olive oil. Blend until smooth and emulsified to obtain a creamy sauce (should be fairly dense, not too liquid).
- In a pan, lightly crush a garlic clove and sauté it in olive oil.
- Add the other half of the diced tomatoes to the pan. Sauté briefly, then add a ladle of pasta cooking water and let them soften and cook gently.
- Remove the garlic clove once it has released its flavour.
- Cook the ziti pasta in salted boiling water until al dente (check package timing, about 3 minutes before the end of cooking).
- Drain the pasta and transfer it to the pan with the cooked tomatoes. Finish cooking the pasta in the sauce, adding pasta cooking water as needed and stirring continuously to release starch and bind the sauce.
- Plate the pasta: spread the raw tomato cream on the plate, top with the pasta, then add stracciatella (or buffalo mozzarella), fresh basil leaves, and a dusting of sweet paprika.
- Serve immediately.
