For the tomato water The day before, blend the tomatoes very well, place them in a fairly wide cotton or linen cloth and put them to drain for a whole night (pressing carefully every now and then to let out all the tomato water ). Keep the obtained water aside. For the tomato and mozzarella caviar In the morning, cut the mozzarella di bufala in two and put it in your own water, pressing a little to let the milk out. Keep it at rest at room temperature for 12 hours. Towards evening, put the seed oil in a long, narrow container and keep it in the fridge for at least 30 minutes. Blend the tomatoes and put them in a non-stick pan. Bring them to a boil and add the agar. Melt everything well and let it cool for 5 minutes. Aspirate the mixture with the syringe and pour the small drops into the seed oil. Leave to rest in the fridge for 15 minutes. Collect the drops with a spoon, place them in a container and rinse them gently with a little water at room temperature. Place them wet in an airtight container. Boil the 100 ml of water and mozzarella milk, add the agar and dissolve well and then perform the same procedure used for the tomato. Put both caviar in the fridge. The next day, prepare the basil sauce. Blanch the basil and parsley for a couple of minutes and then pass them in cold water with ice to get a bright green. In a mixer, blend the well-squeezed basil and parsley, along with the rest of the ingredients, adding the oil necessary to obtain a soft sauce. Depending on how long it takes to cook the pasta (in my case from 12 to 14 minutes), boil the pasta in salted water for half the time indicated. Meanwhile, put all the tomato water on the fire until it reaches the boil. After half of the time, drain the pasta and continue cooking in tomato water. At the end, taste and eventually adjust salt. Serve: place the basil and parsley sauce on the bottom of the plate, lay the cooked pasta in tomato water and sprinkle the two caviar on top. Enjoy your meal!
a cura di Cooking Planner.