Wash and dry red date tomatoes, cut them in half lengthwise and spread them on a paperlined plate with the cut side facing upwards. Season with salt, a little oregano, a drizzle of oil and cook for about 2 hours in oven preheated at 110°C, until all cherry tomato water has evaporated and the tomatoes are slightly withered. Meanwhile, blend the yellow date tomatoes and sieve them to remove peel and seeds.
Season with a little extra virgin olive oil, salt and pepper to taste. Toast the pine nuts in a pan until they are shiny and slightly browned. Grate smoked ricotta, obtaining a very small and soft julienne.
Cook the Tagliatelle con farina di farro integrale bio in plenty of salted water and in the meantime heat in a pan with a little oil, red date tomatoes, Taggiasca olives and toasted pine nuts. Mix Tagliatelle and sauce and sauté in a pan for 1 or 2 minutes.
Pour a spoonful of yellow date tomato coulis on a plate and stretch it into the shape of a drop.
In the centre, place the Tagliatelle con farina di farro integrale bio, forming a nest with the help of a ladle and finish with julienne smoked ricotta.
Marina Grazioli fic lady chef.
