Burrata Cheese With Handmade Egg Pasta, Asparagus and Cherry Tomatoes
pasta with egg
400g stracciatella burrata or mozzarella cheese
24 Piccadilly tomatoes
salt, pepper, extra virgin olive oil
Preparation 20 minutes
Cook a few minutes + 1 hour 30 minutes for the tomatoes
Work Stracciatella burrata cheese with salt, pepper and extra virgin olive oil.
Cut the tomatoes in half, season with salt, pepper, extra virgin olive oil and a few leaves of marjoram. Arrange them in a baking tray and leave to dry in the barbecue (at 120°C) for an hour and a half. They come out like "candies".
Cook the asparagus in salted water for 2 minutes, remove with tongs and plunge into ice water for 2 minutes and then drain.
Roll the dough very thin, cut 18 squares and pass it to the barbecue to direct heat for a few minutes until they are crispy.
Grill the asparagus to direct heat on the grill for a few minutes.
Prepare the dish: putting a spoon on the plate of burrata, then alternating layers of pasta with burrata cheese, asparagus and tomatoes to achieve three layers of pasta. Finish with a drizzle of extra virgin olive oil.
Happy barbecue from I Signori del Barbecue!