It starts with the tomatoes. I used an alternative method to the confit system, ie cut a round of parchment paper, leaned on the bottom of a non-stick pan and brushed with oil. Then heat the pot over medium heat, place the tomatoes cut in half with the part cut upwards and sprinkled with sugar and a little salt. Cook over medium heat with lid for about half an hour and then pass in the oven with the grill function for about ten minutes, just long enough to let them dry a little and burn the side dishes. Meanwhile, remove the outer part of the mozzarella and cut into small strips. Whisk the remaining mozzarella with the basil, pine nuts, oil, anchovies (washed and boned) and a little salt. Stir the mixture with the previously cut mozzarella fillets. Cook the pasta with the times indicated on the package, mix well with the prepared cream and with the tomatoes and finally decorate it with the tomatoes.
a cura di 6maniincucina