For
4
pers.
Paccheri 'Da Vittorio': Sicilian Tomato Emulsion and 30-Month Parmesan
A modernist reinterpretation of the legendary Cerea brothers' dish. The technique relies on pressure-assisted tomato extraction to concentrate lycopene and an extreme 'mantecatura' emulsion for unparalleled creaminess.
Prep : 30 min
Total time :
1 h 15 min
Required Equipment
Gastronomic Protocol
Click to cross outMake ahead (Mise en place)
1
Step 1
Wash the Roma Tomatoes and cut them into quarters. Place them in the pressure cooker with the germed garlic cloves and a drizzle of olive oil. Lock and cook under high pressure for 20 minutes. This technique extracts the fruit's natural pectins and concentrates sugars through hydrolysis without excessive evaporation, creating a sauce base of exceptional aromatic density.
2
Step 2
Blend the preparation at high power for 2 minutes to micronize the fibers, then pass it through a very fine sieve. You obtain a smooth tomato 'nectar'. Return to a wide stainless steel sauté pan and reduce over low heat by 30% to intensify umami flavors through thermal concentration.
Just before serving
1
Step 1
Plunge the Paccheri (or Linguine) into plenty of boiling salted water, but remove them 3 minutes before the indicated time ('molto al dente'). The cooking will finish by absorption in the sauce. Transfer the pasta directly into the sauté pan containing the hot tomato reduction, adding a ladle of starch-rich cooking water.
2
Step 2
This is the crucial mantecatura step: lower the heat and add the cold Unsalted butter and freshly grated Parmesan. Stir vigorously in circular motions to create a stable lipo-protein emulsion. The fat from the cheese and butter joins the pasta starch and tomato pectin to form a glossy, creamy coating that perfectly envelops each pasta piece.
Step 3
Plate immediately in warm shallow bowls. Add the chopped Genovese Basil leaves at the last moment to preserve their heat-sensitive essential oils. Finish with a drizzle of raw extra virgin olive oil to provide a final herbaceous note and serve without delay to guarantee the silky texture of the emulsion.
Nutritional Values
per pers.720
Kcal
22g
Prot.
88g
Carbs
32g
Fat
Chef's Tip
The secret of the sauce lies in the balance between tomato acidity and butter fat. Use pasta cooking water heavily loaded with starch (low water-to-pasta ratio) to facilitate a perfect bind during the final emulsion in the pan.
Wine Pairing
An elegant Italian red with bright acidity to match the tomato, such as a Barbera d'Alba or a Rosso di Montalcino. The fruit's vibrancy will cut through the buttery richness of the Parmesan.
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