White Sonora cascarelli, ricotta, tomato water, basil

Adapted by StarChefs.com
November 2017
Yield: 8 servings


Fermented Tomato Water
tomatoes, quartered
Fermented Green Tomato Brine
Green tomatoes, quartered
2 gallons milk
1 quart heavy cream
7 ounces lemon juice
150 grams salt
butter, softened
350 grams 00 flour
150 grams white Sonora flour
225 grams egg yolks
1 egg
13 grams extra virgin olive oil
20 grams water
To Assemble and Serve
100 grams extra virgin olive oil, plus additional as needed
5 grams wild oregano
10 grams parsley leaves
5 grams chive batons
4 ounces butter, diced
1 gram toasted red chile powder
80 grams wild yaupon vinegar


For the Fermented Tomato Water

Scale tomato quarters and record weight. Measure 3 percent of that weight in salt. In a vacuum bag, combine tomatoes and salt; seal. Ferment 5 days at 80°F; purée and strain through a cheese cloth-lined chinois to yield a clear liquid. 

For the Fermented Green Tomato Brine

Place green tomatoes in a vacuum bag with a 3 percent salt brine. Ferment 5 days at 80°F. Strain brine through a chinois, reserving tomatoes and brine separately.

For the Ricotta

In a pot, combine milk and cream and heat to 205°F. Stir in lemon juice. Cover and refrigerate. When curdled, drain and add salt and some butter. Transfer to a piping bag and refrigerate. 

For the Cascarelli

On a clean work surface, combine  ours in a mound and make a well in the center. To the well, add remaining ingredients. Using your hands, incorporate the wet ingredients into the dry. When dough comes together and is moist but not sticky, wrap in plastic and refrigerate 1 hour. Using a pasta machine, roll dough into sheets, starting on thickest setting and repeating until it passes through no. 2 setting, about the thickness of a postcard. Cut sheets into 3-inch scalloped squares. Pipe Ricotta onto the center of each square. Fold half the square over the cheese to form a triangle. Fold the tip of the triangle back up to resemble an envelope. Make an indentation in the middle of each piece of pasta with your index finger. 

To Assemble and Serve

In a pan over medium heat, combine oil, 300 grams Fermented Green Tomato Brine, and 400 grams Fermented Tomato Water. In a large pot of boiling salted water, cook Cascarelli 90 seconds; drain. Add pasta and half the herbs to the pan. Swirl in butter. When emulsified, season with vinegar and transfer to serving bowls. Finish with chile powder, more oil, and the remaining herbs.