Burrata and summer truffle pasta

Name: Burrata and summer truffle pasta
Prep time: 20 min
Total time: 20 min
Cuisine: European, Italian, Mediterranean
Ingredients: 350 gr of calamarata pasta (or your pasta of choice); 375 gr of burrata (or stracciatella cheese); 4 tbsp of extra virgin olive oil; 20 gr of toasted hazelnuts; 40 gr of black summer truffle; Salt and pepper to taste; 200 gr of spinach; 1 tbsp of olive oil; ¼ garlic clove (optional); 2 gr of xanthan gum; Salt and pepper to taste

5 steps

Prep:20min

A simple yet sophisticated pasta dish where the quality of the produce is crucial to the end result.

Updated at: Thu, 17 Aug 2023 05:14:45 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories751.9 kcal (38%)

Total Fat41.3 g (59%)

Carbs72.6 g (28%)

Sugars3.8 g (4%)

Protein30.4 g (61%)

Sodium499.7 mg (25%)

Fiber5.5 g (20%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

350 grcalamarata pasta

or your pasta of choice

375 grburrata

or stracciatella cheese

4 Tbspextra virgin olive oil

20 grtoasted hazelnuts

40 grsummer truffle

For the spinach sauce

200 grspinach

1 Tbspolive oil

2 grxanthan gum

Instructions

Step 1

For the spinach sauce.

Step 2

Blanch the spinach quickly (1 minute) in salted boiling water than cool immediately in iced water to retain the colour.

Step 3

Now drain and blend along with the oil, the optional garlic and a pinch of salt and pepper. Add water as you need to reach a sauce consistency and add a touch of xanthan to avoid that the sauce will become too watery. Blitz until smooth, season to taste and place into a squeeze bottle.

Step 4

Drop the pasta in salted boiling water and place the burrata into a heat proof bowl. Season with oil, salt and pepper and smash into a chunky sauce. Drain the pasta and toss it into the burrata along with a ladle of pasta water to loosen up the sauce.

Step 5

Mix well to coat the pasta, check the seasoning and plate immediately. Top with drizzles of warm spinach sauce, freshly shaved truffle and toasted hazelnuts.