Triple Tomato Soup with ‘Sfoglia Lorda’
What you’ll need for the soup…
1 tablespoon Mutti® Double Concentrated Tomato Paste (Doppio Concentrato)
1 14-ounce can Mutti® Cherry Tomatoes (Ciliegini)
1 14-ounce jar Mutti® Tomato Puree (Passata)
½ cup unsalted butter
1 large parmigiano reggiano rind
2-3 cups parmesan garlic broth (or preferred stock)
2 sprigs thyme
For the parmesan garlic broth...
Combine 1 yellow onion, halved and skin on, 1 head of garlic, cut crosswise and top removed to expose the cloves, 2-3 parmesan rinds (with some cheese remaining), a bay leaf, and a few sprigs of parsley (optional) in a large stock pot. Cover with ~4 quarts of water. Simmer over medium heat for 1-2 hours, stirring occasionally, until flavors and color deepen and the liquid has reduced by about half. Strain and season to taste with salt; this should yield about 2 quarts.
For the pasta filling…
Combine 4 ounces whole milk ricotta, 5 ounces goat’s milk ricotta (or another tangy soft cheese), 3-4 ounces freshly grated parmigiano reggiano, and one egg in a food processor. Pulse until mixture becomes a smooth paste; it should not be wet at all. Transfer to a bowl and season with ~¼ teaspoon freshly grated nutmeg and salt to taste. Refrigerate until use.
To finish the soup…
Combine all ingredients in a dutch oven or stock pot and simmer over medium-low heat for ~25-40 minutes, stirring occasionally, until slightly thickened. Add additional broth to thin the soup if desired. Remove cheese rind and thyme sprigs; season to taste with salt and pepper.
Time to shape…
Make a 400 gram batch of your usual egg pasta dough. Once rested, roll the entire batch by hand at once (ideal and traditional!); or, if using a machine (like me), roll a portion into a very thin sheet (setting 7 on my KitchenAid attachment). You should be able to see your hand through it.
With an offset spatula, spread a thin layer of filling across half of the sheet of pasta. Cover the filling with the remaining half of the pasta sheet and carefully press out any air pockets.
Dock the filled pasta sheet with a fork so air can escape during cooking.
Cut small squares, about the size of a postage stamp, from the sheet using a fluted pastry cutter. The filling should not escape when cut; transfer to a lightly floured surface. If using a pasta machine, repeat with the remaining dough.
Partially cook the pasta in well-salted water, 1-2 minutes. Transfer with a slotted spoon directly to the pot with the soup and allow to cook an additional 1-2 minutes. Serve immediately, topped with toasted panko breadcrumbs, a sprinkle of thyme, and more parmigiano reggiano. Enjoy!