(Makes 1k batch)
Extra Virgin Olive Oil 30 g
Onions, minced 110 g
Garlic, minced 10 g
White Wine 45 g
Organic Tomatoes, diced 675 g
Salt, Kosher 15 g
Pecorino Sardo Maturo P.D.O. 115 g
To serve 1:
Macaroni, Campagnelli, cooked 200 g
Butter, unsalted 15 g
Water, from cooking the pasta 30 g
Salt, Kosher 3 g
Black Pepper, fresh ground 1 g
To make the Fonduta:
Sauté the onions and garlic in olive oil until translucent, do not brown.
Add white wine, reduce by half.
Add diced tomatoes, cook for 30 minutes uncovered, over low heat.
When ready to serve, Heat the cooked tomatoes, then add the Pecorino Sardo Maturo P.D.O., and blend with an immersion blender until smooth.
For the Macaroni, heat the butter, water, salt, and pepper to a boil. Add Campagnelle pasta, and toss to coat evenly, and to reheat the pasta
Serve Macaroni over the Tomato Fonduta, with Basil pesto and additional Grated Pecorino Sardo Maturo P.D.O.
Did you know? The use of selected autochthonous lactic acid ferments naturally present in Sardinian sheep’s milk, accelerates the removal of unwanted microorganisms and is decisive in characterizing the organoleptic and sensory properties typical of Pecorino Sardo P.D.O. and therefore its unmistakable taste; aromatic and delicate for the Dolce product, strong and slightly spicy for the Maturo product.
Recipe by: Dan Kish