METHOD
For the Aromatic Thai paste base
1. Combine olive oil, achiote, and San Marzano DOP tomato paste, and lightly fry over low heat until the oil turns red.
2. Blend the prepared oil with lemongrass, kaffir lime leaves, coriander, shallots, coriander seeds, cumin seeds, and ginger until a smooth paste is obtained.
3. In a saucepan, heat a generous amount of olive oil and fry the paste until toasted and the oil separates. Add 1200ml of coconut milk and reduce until the oil separates again.
4. Add all remaining ingredients and let simmer for 20 minutes. Allow to infuse for at least one hour, then blend with a Vitamix or similar quality blender and strain through a fine sieve.
For the Coconut sauce with mozzarella water
1. Reduce the coconut milk until a thick, creamy consistency is achieved. 2. Add the mozzarella water, gently mixing to combine. 3. Add the kaffir lime leaves, coriander, and basil. Let infuse. 4. Strain through a fine sieve before use.
For the Fermented tomato
Place all tomatoes in a bag with salt and mix gently. Let rest for six days or until the tomatoes are adequately fermented. Blend all the tomatoes to obtain a sauce.
Confit tomatoes 1kg yellow Datterino IGP tomatoes (or yellow cherry Sun Sugar/Yellow Taxi tomatoes) Salt, and olive oil Slow-roast in a low-temperature oven until soft and concentrated in flavour.
For the Basil oil
Heat everything in a Thermomix or similar to 70°C for 3 minutes. Strain, separating the oil from solids and water.
For the Tomato sauce
Blend the tomatoes and strain through a fine sieve. Adjust consistency with xanthan gum, olive oil, and salt.
Plating method
Gragnano spaghettini
Aromatic Thai paste base
Piennolo DOP tomato water
Confit tomatoes (Yellow Datterino IGP)
Fermented tomato (Pachino IGP)
Coconut sauce Basil oil
Kaffir lime leaves (julienned)
Thai basil
Lemon verbena
Bergamot
1. In a wide pan, bring to a gentle boil a mixture of ²∕³ Piennolo DOP tomato water and ¹∕³ fermented Pachino IGP tomato water.
Add raw Gragnano spaghettini and cook it risotto-style, gradually adding the liquid while stirring until nearly cooked.
2. For final cooking and aromatic Thai paste base: in the final moments of cooking, add a portion of the aromatic Thai paste base directly to the pan, allowing it to blend with the pasta and residual liquids.
3. When the pasta is cooked and well-coated in the sauce, place the pan over a bowl with ice underneath to control the temperature and continue mixing.
Add finely julienned kaffir lime leaves, grated bergamot, and a generous drizzle of intense extra virgin olive oil. If necessary, adjust creaminess by adding more aromatic Thai paste base and small amounts of fermented tomato water.
4. To plate: arrange the Yellow Datterino IGP confit tomatoes and fresh herbs (Thai basil and lemon verbena). Using tongs and a ladle, form a nest of pasta and place it over the confit tomatoes and herbs.
Drizzle a generous amount of basil oil into the centre of the pasta nest, then cover the nest with a generous amount of fresh fermented Pachino IGP tomato sauce.
5. To finish and serve: separately, serve the warm coconut and mozzarella sauce, pouring it tableside to complete the dish. Serve immediately.
WINE MATCH
Most fine, light and delicate whites will work for this innovative masterpiece – Sauvignon Blanc and Grüner Veltliner are perfect examples.