Ingredients for 4 people:
Filling:
250 g Sorrento caciotta
300 g fior di latte mozzarella
Salt to taste
Chop the cheeses as finely as possible with a knife – if you have the possibility with the help of a mezzaluna – and let it drain in a colander for an hour. Season with a pinch of salt. Store in the fridge.
Buttons:
250 ml water
15 g EVO oil
2,5 gr salt
200 g 280W flour
Method
Pour the water, oil and salt into a saucepan. Mix and bring to the boil. Remove from the heat and add the flour. Knead until the dough is completely dry. Place the dough on a counter and knead it, always hot, until it becomes completely smooth. Divide it in two, cover it with plastic wrap and let it rest for 30 minutes at room temperature. Using a pasta machine, roll out the dough to a thickness of 0,5 mm, using strong flour to prevent it from sticking. Arrange the points of filling on top of the first layer using a pastry bag. Moisten the top of the dough layer. Cover the filling with another layer of dough. With a 2X2 cookie cutter – circular on one side and notched on the other – cut the dough into buttons across the circular shape. Sprinkle some flour over the buttons. Engrave the buttons with the notched shape. Store for at least 6 hours in the fridge.
Tomato water:
5 copper tomatoes
5 San Marzano tomatoes
10 Piennolo tomatoes
10 cherry tomatoes
Wash the tomatoes. Cut them in 4 and put them to drain in the refrigerator for 24 hours with a strainer, an overhanging weight and an etamine.
Basil cream:
500 ml water
65 g basil
2 g xanthan gum
Salt to taste
Clean the basil. Blanch in water for 4 minutes. Cool in water and ice. Blend with the xanthan gum and salt.
FINISH:
1 L water
10 gr salt
To taste basil
Boil water with salt. Put out the fire add the buttons. Cook for 3-4 minutes without a lid. Drain and arrange on a plate. Decorate the dish with small dots of basil cream using a sac à poche. Pour in the tomato water. Add the basil leaves.
