Turbante of fresh pasta filled with ricotta mousse with tuna bottarga on cherry tomatoes coulis.

Ingredients for 4 people:
For fresh pasta: 200g of 00 flour, 200g of durum wheat flour, 2 egg yolks, 1 whole egg, a pinch of salt.
320g of cow's milk ricotta, 120g of tuna bottarga, a sprig of mint, 80g of onion, 80g of carrot, 80g of celery, 500g of Pachino tomatoes i.g.p. 50g of tomato paste, extra virgin olive oil, vegetable stock q.b. salt and pepper of the whirlpool.

Method:
Mix the fresh pasta as you do traditionally, let it rest by wrapping it in a kitchen film for an hour. Meanwhile prepare the tomato coulis. In a saucepan, place the onion, celery and carrot, cut into cubes with a drizzle of extra virgin olive oil and brown. Add the tomatoes cut in two that you have washed before. Cook for five minutes over low heat, add the tomato paste and let it season for a few minutes, add the broth to cover the salt and pepper tomatoes and cook. After you take a hand blender, blend the tomatoes and pass them with a colander to obtain a fine sauce. Prepare the ricotta mousse, putting it to drain to remove the excess liquid, after putting it in a food processor with salt and pepper, operate the robot until a smooth mixture is obtained. Pour the mixture into a container, cut the bottarga into very small cubes and add it to the ricotta, add salt and pepper to taste with a drizzle of extra virgin olive oil. Take the fresh pasta and make four sheets of 22 cm by 12 cm, boil them in plenty of salted water, and then cool them in water with ice, dry them and wrap them in a 10 cm diameter mold and form a turban that you will fill with the ricotta, put them in the oven preheated to 170 ° for 8/10 minutes and take them out of the oven. Take a plate, pour the cherry coulis at your pleasure and lay down the turban, garnished with tuna roe

.

This recipe was created by Chef Giuseppe Argentino for the Pro Loco Marzamemi.