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Malloreddus with basil chlorophyll, sauce, tomato confit and pecorino mousse

RECIPE PREPARED WITH LA CASA DEL GRANO IS MALLOREDDUS MEDI

PREPARATION

30

MIN

COOKING

12

MIN

DIFFICULTY

MEDIUM

RECIPE FOR

4/5

PEOPLE

Method

  1. Wash the datterino tomatoes thoroughly, cut them in half, season them in a bowl with extra virgin olive oil, salt, pepper and let them flavor for about 30 minutes
  2. Transfer half of the cherry tomatoes into a jug and blend for about 8 minutes at maximum speed, keep the resulting mixture aside and filter it, it will be a thick and full-bodied sauce
  3. Spread the other half of the cherry tomatoes on a tray with baking paper, let them dry and caramelize in a static oven for about 60 minutes at gentle temperatures (100°C), we will obtain confit datterini tomatoes
  4. Insert the basil leaves into the bowl and extract the liquid, then transfer it to a saucepan, boil it for about 5-6 minutes to evaporate the water
  5. Filter the mixture to completely lose the liquids in what will become a very green basil pulp called chlorophyll
  6. Keep it aside adding a drizzle of extra virgin olive oil
  7. In another saucepan, bring the liquid cream to the boil and add the pecorino cheese cut into cubes so that it melts properly
  8. Blend the mixture with an immersion blender, then filter it and transfer it to a siphon charged with N2O and leave it to rest in the refrigerator, it will be our pecorino foam
  9. Cook Is Malloreddus in plenty of salted water for about 10-12 minutes, drain and stir them in the pan with a spoonful of basil chlorophyll
  10. Plate starting with the datterino cherry tomato sauce, then Is Malloreddus with a beautiful green color with basil
  11. Sprinkle a little pecorino foam using the siphon and place some confit datterino tomatoes on top
  12. Add some grated pepper and a drizzle of extra virgin olive oil to conclude the preparation of the dish

Ingredients

  • 350 gr “Is Malloreddus medi” La Casa del Grano
  • 250 g datterino tomatoes
  • 600 g basil
  • 80 g soft pecorino cheese
  • 150 g liquid cream
  • Evo oil to taste
  • Salt and pepper to taste

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