A renowned Mediterranean meal with a velvety texture and brilliant colors: spaghettone with yellow datterino tomatoes by chef Solaika Marrocco. This pasta meal is made with really couple of top quality active ingredients: spaghettone, with its rough character, satisfies the sweet taste of yellow datterino tomatoes, a valuable Italian item for its fragile taste, just changed into a smooth sauce. Tomato peel powder, since absolutely nothing is lost in the cooking area, and dried oregano powder total this meal with its remarkable simpleness and goodness. You can duplicate the spaghettone with yellow datterino in your home by following all the actions described with fantastic professionalism by chef Marrocco, among the youngest on the Italian scene, head of the brigade at the starred Primo Dining establishment in Lecce.
To prepare the spaghettone with yellow datterino tomatoes, cut the formerly cleaned datterini into quarters 1 Then, in a big pan, heat a drizzle of oil, include the datterini 2 and prepare over relatively high heat, stirring frequently. Season with a pinch of salt and the basil leaves torn by hand 3
Cover the tomatoes with water and cook for about 20 minutes; periodically mash them with a ladle 4 When prepared, mix with an immersion mixer 5 6
To make the gotten sauce smoother, pass it through a screen 7 The remaining tomato skins ought to not be disposed of 8: they can be spread out on a baking sheet lined with parchment paper 9
Dry them for about 2 hours in a fixed oven at 160-176 ° F 10 When they are entirely dried, you can mix them in a mixer 11 12
Sort to acquire a really great powder 13 At this moment, you can prepare the pasta in boiling salted water for 14 minutes 14 On the other hand, prepare the other powder to spray over the last meal: location the dried oregano leaves in the mixer, removing them from the sprigs 15
Sort this mix too and gather it in a little bowl 16 Drain pipes the spaghettone and move it to the very same pan in which you prepared the tomatoes 17 Include the datterino sauce 18
Continue cooking the pasta with the sauce for another 2-3 minutes, including cooking water as required to develop a great velvety consistency 19 Plate the pasta in a nest shape 20 on each plate and cover with lots of sauce 21
Complete with the datterino peel powder 22 and the dried oregano powder 23 The spaghettone with yellow datterino is all set to be served 24!
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