Green Paccheri - Tomato Broth - Mozzarella Foam

Paccheri with Tomato Broth and Mozzarella Espuma is an Italian dish that presents the classic flavors of Italy in an elegant and modern way. Paccheri are large, tube-shaped pasta that absorb sauce particularly well. Tomato broth is an intensely aromatic, clear liquid made from tomatoes, often obtained by slow cooking and filtering to achieve a concentrated essence. Mozzarella espuma is a light, airy foam made from mozzarella cheese, produced using a cream siphon (also known as an espuma device).

Here is a basic recipe for how to prepare this dish:

Ingredients
For the tomato broth:

1 kg ripe tomatoes
1 shallot, finely chopped
2 cloves of garlic, finely chopped
Fresh herbs (e.g., basil, thyme)
Salt and pepper to taste
Optional: a pinch of sugar

For the mozzarella espuma:

250 g mozzarella
100 ml whole milk
100 ml cream
Salt, to taste
1 cream siphon and 2 N2O cartridges

Additional ingredients:

400 g paccheri pasta
Fresh basil for garnish
Olive oil
Optional: Parmesan, for sprinkling

Preparation Tomato broth:

Blanch the tomatoes, peel, quarter, and core them. Dice the flesh finely.
Heat some olive oil in a pot and sauté the shallot and garlic until translucent.
Add the diced tomatoes and simmer over low heat until the liquid is released.
Add herbs and continue to simmer until the flavor intensifies.
Strain through a fine sieve to obtain a clear broth. Season with salt, pepper, and a pinch of sugar.

Mozzarella espuma:

Cut the mozzarella into small pieces and place it in a pot with the milk.
Heat slowly until the mozzarella is completely melted. Do not boil!
Add the cream and blend the mixture until smooth.
Pass through a fine sieve to remove any lumps.
Fill the liquid into a cream siphon, close it, and insert two N2O cartridges one after the other to foam the mozzarella espuma. Chill before use.

Paccheri:

Bring salted water to a boil in a large pot and cook the paccheri al dente according to the package instructions.
Drain and toss with a little olive oil to prevent sticking.

Plating:

Distribute the paccheri on the plates.
Pour the warm tomato broth over it.
Place the mozzarella espuma on top.
Garnish with fresh basil and sprinkle with freshly grated Parmesan if desired.

Serve the dish immediately to enjoy the contrasts of warm and cold as well as creamy and clear. Bon appétit!