Ingredients for 4 people
12 nests of Garbugli® Divine Creazioni®
2.5 kg of tomato purée
100 g of oven-baked onion
100 g of extra virgin olive oil
20 g of salt
1 teaspoon of bicarbonate of soda
16 yellow cherry tomatoes
4 semi-dried cherry tomatoes
2 basil leaves
Procedure
For the thick tomato sauce: Reduce the natural tomato purée from 2.5 kg to 1 kg. When ready, blend with the basil, oven-baked onion, EVO oil, salt, and bicarbonate of soda.
For the yellow cherry tomatoes: Bake the yellow cherry tomatoes in the oven with plenty of salt and pepper.
Cook the Garbugli® in plenty of salted water for 2 minutes. Drain them, toss them with the tomato sauce, and serve. Garnish with basil, yellow cherry tomatoes, and semi-dried cherry tomatoes.
GIOVANNI LORUSSO
Recipe from volume III “Young Talents” for Divine Creazioni
Edited by Elsa Mazzolini – La Madia Editore
