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Fusilloni pasta with unripe tomato sauce, glasswort and toasted bread with botargo
This is the first course presented by Nazario Biscotti of Le Antiche Sere restaurant from Lesina at Pasta & Bio Chef event for the celebration of the hundredth anniversary of Senatore Cappelli wheat.
This recipe has been reported by Giustino Catalano.
by Nazario Biscotti
Ingredients for 4 people
300 gr Daunia&Bio fusilloni pasta
1 kg unripe tomatoes
1 small onion
2 cloves of garlic
1/2 kg glasswort
extra virgin olive oil
Blanch the tomatoes, let them cool, peel and remove the seeds. Beat them in a food processor with a pinch of salt.
Blanch the glasswort and remove the inner tough part, let it cool.
Toast stale breadcrumbs and then add plenty of grated botargo.
Cut the onion thinly, brown it in the oil and add the tomato sauce; brown the glasswort with the garlic, cook the pasta for 15 minutes in plenty of salted water and keep cooking for more 6-7 minutes in the pan containing the glasswort. Then add the tomato sauce.
Put the tomato sauce on the bottom, then add the pasta and cover with the crisp bread, the botargo and a trickle of oil.