Tricolor Pasta Mezzemaniche
Chef Daviano Neri
“I buoni amici” Restaurant
Ingredients for 4 people
- 350 g of durum wheat pasta (mezzemaniche type)
- 200 g of tomato pulp
- 150 g of sweet Gorgonzola
- 100 g of basil pesto (a bunch of basil, 50 g of pine nuts, 2 cloves of garlic, ½ glass of olive oil, 50 g of Parmigiano Reggiano, 25 g of Pecorino Romano)
- olive oil
In a deep saucepan heat the tomato pulp with a drizzle of olive oil, let the tomato water evaporate and adjust salt.
Aside, warm the pieces of Gorgonzola with a spoon of hot broth and make it melt at low flame until you get a dense cream.
For the basil pesto, chop the basil leaves, garlic and pine nuts in a mortar until obtaining a homogeneous compound. Drizzle the oil until you get a very creamy emulsion. Add the grated cheeses and mix with a wooden spoon. Adjust salt if necessary.
Cook in salt water the mezzemaniche “al dente”, drain and season a third of the pasta with a different sauce. Put into the plate disposing the pasta in such a way as to form the Italian flag: green, white and red.
Garnish with Gorgonzola flakes.