Pasta di Gragnano IGP baked with Mozzarella and Ricotta di  Bufala Campana DOP by Marco C. Merola

Ingredients for 4 people:

For tomato sauce:
500 gr of Pomodorini del Piennolo del Vesuvio
40 grams of EVO oil
powdered sugar q.b.
thyme q.b.
salt q.b.

For basil sauce:
100 grams of basil
30 grams of EVO oil
50 grams of water
salt q.b.

For the Ricotta filling:
250 gr of Ricotta di Bufala Campana DOP
salt q.b.
pepper q.b.
1/2 lemon peel

For smoked mozzarella foam:
400 g of water
100 gr of Mozzarella di Bufala Campana DOP smoked
30 gr fresh cream

For finishing:
400 gr candles Gragnano IGP


For the cherry tomato sauce, cut the cherry tomatoes in half. Roll out in a pan and season with oil, salt, sugar and thyme.
Bake at 180 hrs for 30 min. Blend with a minipimer and sift.

For the basil sauce, blanch the basil and cool in water and lay. Blend with the rest of the ingredients.

For the filling work the Ricotta di Bufala Campana DOP with salt, pepper and lemon peel and fill a sac à poche.

For the mozzarella foam blend the three ingredients and fill a siphon with 2 loads of nitrogen. Keep warm.

Finally, cook the candles in plenty of water. Fill with ricotta. Place the candles on the plate and season with the sauce of roasted tomatoes.

Decorate with the basil sauce and cover everything with the foam of Mozzarella di Bufala Campana DOP smoked.
Flame the foam to obtain the burnt effect.