Identita New York 2014: 5 Gourmet Recipes From The World's Best Chefs

Recipe courtesy of Chef Rosanna Marziale Yield: 1 serving For the Pea Purée: 75 grams frozen peas 22 milliliters water 10 grams shallot, thinly sliced 10 grams extra virgin olive oil For the Grilled Tomato Sauce: 4 tomatoes 5 grams shallot, thinly sliced 5 grams extra virgin olive oil Salt, to taste For the Mozzarella Ball: 140 grams Mozzarella di Bufala Campana DOP 40 grams capelli d’angelo pasta, preferablly Felicetti 18 grams basil purée (basil, extra virgin olive oil, salt) 5 grams Grana Padano DOP 1 egg 5 grams flour 30 grams breadcrumbs, made from toasted white bread Canola oil, for frying Salt & freshly ground black pepper, to taste To prepare the peas: Place a large pot of water on the stove and bring the frozen peas to a boil. Once cooked, transfer the peas into a bowl of ice water; remember to preserve some of the water used to cook the peas. In a large sauté pan, heat the olive oil and add the thinly sliced shallot. Let the shallot sweat until translucent. Add the peas to the pan and let them cook for a few minutes. Pour in a ladle of the cooking water previously set aside and continue mixing. Season with salt and pepper to taste. Blend everything with a hand mixer or in a blender until smooth. To prepare the grilled tomato sauce: Divide the tomatoes in half and grill them on a ribbed hot plate until the skin begins to blacken.Remove the tomatoes from the hot plate and allow them to reach room temperature. Once they have cooled, remove the burned spots from the skin. In a sauté pan heat the olive oil and add the thinly sliced shallot. Let the shallot sweat until translucent then remove the pan from the heat. In a blender, blend the tomatoes and shallot together. Once blended, pass the mixture through a fine colander. To prepare the mozzarella ball: Place a pot of salted water on the stove and bring to a boil. Add the pasta and cook until al dente. Transfer the pasta from the water to a sauté pan with extra virgin olive oil. Toss it with the basil purée and the Grana Padano cheese. Place the mozzarella in the microwave at 800 Watts for 1-2 minutes, until it softens. With your hands, create a well in the center of the mozzarella ball. Place the seasoned pasta in the well and close it to recreate the original shape. Place the flour and breadcrumbs on two separate plates and whisk the egg in a wide bowl. Dry the filled mozzarella balls and dip it first in the flour, then in the egg and lastly in the breadcrumbs. Repeat the last two steps twice. Place the mozzarella ball in a sauté pan filled with frying oil heated to 170°C and fry it. To plate, place the pea purée on one side of the plate, the grilled tomato sauce on the other and the fried mozzarella ball in the center. Serve piping hot.