Tomato Fondue Spaghetti

Preparation Stage

Chef Emily Chellew of  Cry Baby Pasta | Philadelphia, PA
Adapted by Star Chefs

This dish is inspired by the flavors of tomato soup and grilled cheese—one of my all-time favorite meals. I love using Pecorino Romano PDO for this application because it can be used to make a gooey sauce that mimics the center of a grilled cheese and can also be made into crisps like the edges of the sandwich. Pecorino Romano PDO brings a deliciously salty and creamy pairing to the sweet tomato components in the dish, which is all tied together with fresh, bright, and herbaceous flavors.

METHOD

For the Garlic Butter: In a food processor, add all ingredients. With the machine running, slowly stream in oil, mixing until fully emulsified. Season with salt and pepper. Transfer to an airtight container and refrigerate.

For the Pecorino Romano PDO Crisps: Heat oven to 350°F. Place 4-inch ring molds onto a silicone-lined sheet tray. Fill bottom of molds with cheese.

Season with thyme and fennel pollen. Bake 8 minutes, or until the cheese is crisp and golden brown. Let cool, then break into shards. Transfer to an airtight container and reserve.

For the Spaghetti: In a mixing bowl, whisk to combine eggs and yolks. Set aside. In a separate mixing bowl, whisk to combine flours. Using an extruder, combine egg mixture and flour mixture. Once fully incorporated, mix additional 12 minutes. Extrude dough into a spaghetti shape and bundle into 41⁄2-ounce nests. Reserve.

For the Tomato Fondue: In a pot over medium-low heat, melt butter. Add tomatoes and salt. Cook 1 hour, stirring occasionally with a wooden spoon. Reduce heat and keep warm.

For the Stewed Cherry Tomatoes: In a pot over low heat, melt 225 grams Garlic Butter. Add tomatoes. Generously season with salt. Cover and let simmer until tomatoes burst. Remove from heat and let cool.

To Assemble and Serve: In a pot over medium-high heat, bring salted water to a boil. Add 8 ounces Spaghetti and cook until just al dente. Strain, reserving pasta and pasta water separately. In a sauté pan over medium heat, bring 1 spoonful Stewed Cherry Tomatoes and 4 ounces reserved pasta water. Add grated Pecorino Romano PDO and stir until mixture is well combined. Add cooked Spaghetti and toss to evenly coat. Transfer to a shallow serving bowl, spooning excess sauce over Spaghetti. Top with 1 dollop Tomato Fondue. Garnish with fresh herbs, shaved

Pecorino Romano PDO, and desired amount Pecorino Romano PDO Crisps.