After the holidays—between tortellini and cappelletti in broth, lasagna, polenta, fried cod, cotechino, mixed boiled meats, roast lamb, and countless traditional desserts, from panettone and pandoro to nougat, panpepato, and dried fruit including walnuts, dates, and figs—it's normal to feel a little heavy. Fortunately, however, despite so much excess, the body has an extraordinary ability to regain balance, and small adjustments are enough to get back on track without going to extremes.
The first fundamental rule, nutritionists advise, is to drink water regularly, which helps reduce water retention and aid digestion. Light herbal teas made with fennel, ginger, mint, and artichoke are also excellent. Second rule: There's no need for extreme fasting or detoxification. The body rebalances itself with vegetables at every meal (raw or cooked), whole grains in moderate portions, and light proteins like legumes, fish, and eggs. All seasoned with simple condiments: extra virgin olive oil, lemon, and aromatic herbs. Third fundamental rule: bring natural foods to our table, unprocessed with added salt, sugar, or fat, pasteurization, drying, freezing, or chopping, and above all, cook them lightly without sacrificing flavor.
The proposal from Chef Pasquale Minciguerra of the Seguire le botti restaurant in Terracina follows this path. Born in Naples in 86, Minciguerra is a staunch health enthusiast with a passion for the flavors of his homeland. His first experiences were with Chef Alessandro Mastroiaco of Enoteca dell'orologio, where the cuisine is based on tradition, adapted to contemporary tastes and focused on local seafood. This experience piqued his curiosity for creative cuisine with a solid classical foundation. After this experience, he began studying the ingredients and basic preparations of great Italian and international cuisine, a curiosity that led him first to Rome at the Primo al Pigneto restaurant and then to London for an instructive experience at Baretto Wine Bar and Restaurant in the vibrant Marylebone Village, an elegant location between Marylebone High Street and Baker Street, popular with locals as well as tourists and Bond Street shoppers.
"You have to put the truth into your food, into who you are, into your home (so to speak), and into your experiences," explains the chef, committed to offering what he calls "my soul cuisine," which utilizes everything the earth provides, through seemingly simple dishes crafted with the techniques of someone who has always studied this subject. "I start with many family dishes, rooted in popular culture," continues Minciguerra, "and I begin to play with flavors, always strictly respecting the ingredients and drawing on the technical skills I've acquired through my previous experiences."
This philosophy is fully embodied in his dish of Spaghetti with tomato water, tomatoes, and basil. A dish bursting with health benefits, without sacrificing an intense Mediterranean flavor, in line with what nutritionists recommend for rebalancing digestive functions. Just what we need these days.
Spaghetti with tomato water, tomatoes, and basil recipe
Ingredients for people 4
For the tomato water
1 kg of oblong green tomatoes
500 g of datterini tomatoes
garlic
basil
Origan
For the tomato juice
100 g of baby San Marzano tomatoes
300 g of San Marzano tomatoes
a clove of garlic
extra virgin olive oil
basil
For the roasted tomato sauce
500 g of Piccadilly tomatoes
extra virgin olive oil
basil
Thyme;
For the grilled tomato
8 date tomatoes
extra virgin olive oil
basil
fresh oregano
For the tomato salad
4 pieces of orange datterino tomatoes
4 pieces of zebrini datterino tomatoes
basil
fresh oregano
extra virgin olive oil
For the basil oil
50 g of seed oil
50 g of extra virgin olive oil
30 g of basil leaves
To complete the dish
400 g of spaghetti
8 red basil leaves
8 leaves of arctic basil
8 Genoese basil leaves
Method
Start by preparing the tomato water, blending the tomatoes and straining the resulting mixture into a container using a colander covered with a fine mesh filter. Let it settle overnight and use the liquid the following day. Season the tomato water with the basil leaves and half a clove of garlic and set aside until ready to use.
To make the tomato juice, prepare a tomato sauce with the San Marzano tomatoes, garlic, and basil. Once cooked, strain through a fine-mesh sieve and set aside. Score the baby San Marzano tomatoes and plunge them into boiling salted water for 30 seconds, then remove the skin and cut them in half lengthwise. In a preserving jar, combine the San Marzano tomato sauce and the peeled cherry tomatoes and cook upside down in a steam oven for an hour.
Prepare the roasted tomato sauce by halving the tomatoes, seasoning with herbs, salt, and oil, placing them in a baking dish, and baking in a convection oven at 220°C (425°F) for 20 minutes. Strain the resulting sauce and reduce it in a small saucepan until it's reduced by half. Once cooked, blast chill and transfer the sauce to a piping bag.
Now prepare the grilled tomatoes by cutting them into small pieces and plunging them into boiling salted water. Peel them, roast them over a charcoal grill, and season with oil, herbs, and salt.
For the tomato salad, cut the tomatoes into wedges and season them with oil, salt, and herbs. Set aside until ready to use.
Prepare the basil oil by blanching the basil and quickly chilling it in ice water. Once cooled, drain and add it to the oils. Blend and strain through a fine-mesh sieve. Pour the resulting oil into a piping bag and let it hang in the refrigerator overnight. The next day, remove the water that has separated from the fat by making a slit in the tip of the piping bag. Let the water drain and discard the oil.
Cook the pasta in plenty of salted water until halfway done. Meanwhile, pour half the tomato sauce into a large skillet (add more if necessary while stirring), discarding the garlic and basil. Once the pasta has cooked through, drain it back into the pan and cook for the remaining cooking time. Once the heat is off, drizzle with extra virgin olive oil to flavor and glaze the pasta.
Plating
Complete the dish by arranging the San Marzano tomato juice and cooked tomatoes, the grilled tomatoes, two dollops of roasted tomato sauce, and the tomato salad on the bottom. Cover the tomatoes with the pasta and tomato water, and garnish the dish with the basil leaves and oil.
Follow the Barrels Restaurant
Str. del Renibbio 1720
04019 Terracina (LT)
+39 327 928 8739
