Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Bucatini al Pomodoro con Burrata
Pasta fantastica! A very simple tomato sauce, finished with grilled cherry tomatoes, lots of fresh basil and the creamy delicacy known as burrata.
Cooking time: 45 minutes
Difficulty level: 2 out of 5
| Ingredients (4 servings) | ||
|---|---|---|
| 600 | g | Bucatini or thick spaghetti (min. cooking time 12 min.) |
| 300 | g | Burrata |
| 2 | cans | Whole tomatoes ("pelati") |
| 4 | cloves | Garlic |
| 2 | Dry chilli peppers | |
| 2 | handful | Small tomatoes |
| 1 | bunch | Basil |
| Olive oil | ||
Preparation:
- To make the tomato sauce, finely chop the garlic and fry very slowly in plenty of olive oil until golden brown, approx. 10 minutes. After about 7 minutes, add the chopped chillies. Pour in the tinned tomatoes, chop well and simmer, uncovered, for about 30 minutes.
- Preheat the oven to the grill setting. Divide the small tomatoes, mix with a little olive oil and salt and place on a baking tray under the grill for 15 minutes.
- Meanwhile, bring the pan of water for the pasta to the boil, pluck the basil from the stalks. Cook the pasta in salted water according to the packet instructions, drain (reserving a cup of the cooking water) and mix with the sauce. Add the cooking water to make a very juicy, creamy salsa.
- Fold in the basil and grilled tomatoes. Place the burrata on the pasta, break it up with a fork and drizzle with a little olive oil.
The Falstaff wine recommendation
Project No. 6, Esterházy Winery
A juice extraction of the best Blaufränkisch grapes from the 2017 vintage. Fermented and matured spontaneously in used tonneaux. Substantial, multi-layered and gripping.
€ 16,-; esterhazywein.at
