Taralli spaghettoni with Torre Guaceto tomato on "cristauro" pesto with Caciocavallo Podolico

Felice Sgarra

For 2 people
100 g of Taralli flour
50 g of durum wheat flour
2 whole eggs
100 g of Torre Guaceto tomatoes
200 g of cleaned cristauro leaves
Extra virgin olive oil
Vegetable stock
20 g of Caciocavallo Podolico (30 months)

Clean the tomatoes and halve them. Sprinkle with cane sugar, salt and extra virgin olive oil and cook in a fan oven at 65 °C for 180 minutes.

Roll the Taralli dough into a fine sheet, sprinkle with flour and roll it up. Use a floured knife to cut 1 cm wide strips and unroll them one by one. Pass each strip between the palm of your right hand and the fingers of your left hand, rolling the pasta downwards to make uneven spaghettoni.

Clean the cristauro leaves, boil them in boiling water and process through a vegetable grinder to make a rough pesto. Add salt to taste.
Boil the pasta for 3-4 minutes in salted boiling water and toss with the peeled tomatoes.

Make a bed of pesto on a plate and place the Taralli pasta on top, with some scales of caciocavallo. Complete with the extra virgin olive oil.