Fresh pasta stuffed with burrata and lemon

FRESH PASTA STUFFED WITH BURRATA AND LEMON

INGREDIENTS

FOR THE DOUGH

1kg ROSA flour
10 fresh eggs
Salt

FOR THE PASTRY FILLING

1 coastal lemon
100g burrata
Pistachio granules
Salt
Pepper

FOR THE PASTA SAUCE

Spirulina seaweed powder
2 red prawns from Mazzara

 

PROCEDURE

FOR THE FILLING

  • Chop the burrata, grate the lemon and season with salt and pepper.

FOR THE PASTA

  • Make a ring with the flour, mix it with eggs and salt so that the dough is smooth and homogeneous.
  • Let it rest for 30 minutes.
  • Then roll out the dough and shape it to your liking.

FOR THE PASTA SAUCE

  • Clean the red prawns by peeling and deveining them.
  • Use the heads to make the sauce by blending them with a few ice cubes, salt and pepper. Sieve to remove any splinters that would be unpleasant to the palate.

FOR THE DISH

  • Cook the pasta and mix it with the creamy prawn sauce.
  • Serve with the raw prawns and sprinkle with spirulina seaweed and a few lemon peels.

Nazionale Italiana Cuochi (NIC) - RECIPES

Contacts

Contact us for more information

Via Renazzo, 67 - 44045 Renazzo (Fe)

+39 051 900003 - Fax +39 051 909210

Email: info@pivetti.it

Pivetti PEC (certified email): molinipivettispa@cgn.legalmail.it

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