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What a tomato!

The right ingredients make for Italian bliss
From the chef | Search restaurants | Archives

April 23rd, 2008 issue

Because much of Italy’s cooking is so simple, quality ingredients are essential. In a dish of pasta, cheese, olive oil and tomato sauce, there’s no way to hide an inferior product.

JAN PŘEROVSKÝ/THE PRAGUE POST
Looking good, and it doesn't take that much effort: mezzaluna al pomodoro.
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Many people consider San Marzano tomatoes essential for a perfect sauce. The brightly colored plum variety was first introduced to the Campania region. Its firm flesh yields intense, tart, almost winelike flavors.
This richness helps the tomatoes stand up to herbs and other ingredients, although some enthusiasts insist crushed San Marzanos alone create the right impression.
In 1996, the European Union awarded the product with DOP protection. It is also the only tomato used on true pizza Napoletana.
Aleš Karpíšek is chef at Pizza Nuova, an Ambiente Group restaurant located at Revoluční 1, Prague 1–Old Town. Tel. 221 803 308

MEZZALUNA AL POMODORO

(Serves 10)

Ingredients:
For fresh pasta:
1,200 grams Italian plain flour
500 grams semolina flour
360 grams eggs
500 grams olive oil
90 grams salt
For Mezzaluna:
Fresh pasta dough
750 grams mozzarella di bufala (or mozzarella)
1,500 grams San Marzano tomatoes
300 grams mini tomatoes
200 grams Parmigiano Reggiano cheese
80 grams extra virgin olive oil
20 grams fresh basil
50 grams salt
Preparation:
Mix both kinds of flour together and heap it on a clean surface.
Form a well in the middle and break the eggs into this depression.
Work the dough with your hands. If the dough seems too stiff, add a little bit of water — but be careful.
Knead the dough for at least 30 minutes so that it is smooth, but not sticky and without clumps.
Wrap it up in plastic and allow to sit in refrigerator for one hour.
When ready, roll dough into thin layers and cut out 8-centimeter circles.
Place slice of mozzarella di bufala in each circle and fold to make mezzaluna (half moons).
Pinch edges together and place into boiling salted water with olive oil.
Cook for five minutes.
Meanwhile, prepare the sauce by pouring olive oil into a hot frying pan.
Add sieved San Marzano tomatoes, fresh basil, salt and finely chopped mini tomatoes.
Cook the sauce for a few minutes then add grated Parmigiano Reggiano.
Drain pasta, immediately place it into the hot tomato sauce and serve.
Drizzle a few drops of extra virgin olive oil over pasta when serving.
 


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