Molini Pivetti > NIC chefs recipes > Fresh pasta stuffed with burrata and lemon

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

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Email: info@pivetti.it

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