Ravioli ‘pane e pomodoro’ in tomato broth
How obsessed can you be with tomatoes? This ingredient offers so many nuances that we just can’t put an end to our experimentations. One of the many wonderful things about tomatoes is their natural concentration of free glutamic acid, simply known as the ‘umami’ element, which increases even more when tomatoes are ripe and cooked. These ravioli are filled with a concentrated, slow-cooked tomato sauce, which is thickened with stale bread and then further lightly dehydrated in the oven to achieve a complete caramelisation of the natural sugars and an outstanding, mouthwatering result. To counteract this extreme concentration, we pair it with a clear, crystalline broth, the essence of the tomato deprived of its structure, to embrace and elevate the ravioli.
I’ll be honest, it is a long and quite laborious process – from start to finish, it takes more than a day – but it is an experience worth having. It allows you to get into the guts of this magical ingredient, and understand it intimately. To be served lukewarm on a summer evening, and enjoyed in silence.
This recipe is an extract from the Moroseta Kitchen: Recipes and Stories from a Modern Puglian Farmhouse by Georgia Eugenia Goggi.
Next, why not try more Italian recipes from the House & Garden recipe archive?
