Pasta Berruto

Pasta Berruto
Spaghetti con crema di burrata e melanzane

Spaghetti with burrata cream and aubergines

Ingredients

(for 4 people)

Gluten Free Spaghetti 320 g

Burrata 300 g

Basil 15 g

Extra virgin olive oil 50 g

Eggplant 100 g

Pine nuts 30 g

Salt up to taste

Black pepper to taste

FOR FRYING:

Peanut oil to taste

TO GUARANTEE:

Basil to taste

Preparation

1462 / 5000

Risultati della traduzione

Put the burrata cut into pieces in a blender, then add the basil leaves, pour in the olive oil, salt and pepper. Blend everything until you get a smooth and homogeneous cream, then keep it aside in the refrigerator. Wash and trim the aubergine then slice it thinly (about 1-2 mm) and from the slices obtained into julienne strips. Fry the aubergine strips in seed oil for 3 minutes until they are golden brown. When cooked, remove the aubergines from the oil with kitchen tongs and place them on a tray lined with absorbent paper, which will be used to absorb excess oil. Meanwhile, place a pan full of water, salted to taste, which will be used for cooking the pasta on the stove. Separately, in another pan, toast the pine nuts over high heat for two minutes or until golden. Once the water has reached a boil, cook the spaghetti, they must be al dente. Now pour the burrata and basil cream into a large pan, dilute with a ladle of spaghetti cooking water to make the cream softer. Once the spaghetti is cooked, drain directly into the pan with the cream, mix with a wooden spoon to flavor and heat over moderate heat for a few moments. Now turn off the heat and add the fried aubergines, keeping some aside for the final decoration of the dish and the toasted pine nuts.

500 gr.
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500 gr.
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1 spiga
500 gr.
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1 spiga
500 gr.
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1 spiga
500 gr.
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1 spiga
500 gr.
x Carrello/Cart
1 spiga
500 gr.
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1 spiga
500 gr.
x Carrello/Cart
1 spiga
500 gr.
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1 spiga
500 gr.
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1 spiga
500 gr.
x Carrello/Cart
1 spiga
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