Tagliolini in datterino tomato cream with burrata, horse bresaola and pistachio granules
Ingredients
Ingredients (serves 4)
- 350 g fresh egg tagliolini
- 200 g burrata
- 100 g horse bresaola, cut into strips
- 1 clove of garlic
- Pistachio granules
- EVO olive oil
Method
- Cook the tagliolini in salted water.
- Sauté the datterino tomatoes in a little olive oil; once cooked, blend thoroughly until smooth.
- Add the burrata cream and mix until melted.
- Drain the pasta a couple of minutes before it's fully cooked and toss it in the tomato cream.
- Plate, lay the raw bresaola (cut into strips) over the hot pasta, finish with a drizzle of EVO oil and pistachio granules.
