Crozet pasta bowl with wild garlic & creamy burrata
Some history
Crozets: These small pasta squares are typical of Savoie and have a rich history. They were invented in the Tarentaise Valley back in the 17th century, when they were hand-made and sun-dried.
Ingredients
For the bowl:
- 250g Terre de l'Alpe crozets pasta
- 1 vegetable stock cube
- 2 burratas
- 20g pine nuts
- Zest of 1 lemon (grated or zested)
For the wild garlic pesto:
- 70g fresh wild garlic (or basil in summer)
- 50g pine nuts
- 20g parmesan
- Olive oil
- Salt and pepper
Preparation
Boil the pasta for 15-20 minutes in lots of water with a vegetable stock cube. Reserve 2 ladles of the cooking water.
Make the pesto: put the (rinsed and dried) wild garlic, 30g of the pine nuts and the parmesan in a blender and blitz at full power.
Add the olive oil gradually, combining to reach the desired consistency. Adjust the seasoning with salt and pepper as you prefer.
Dry-roast the remaining 20g of pine nuts in a frying pan until golden.
Place three-quarters of the pesto and the two ladles of stock in a hot frying pan, stirring for 2 minutes on a low heat to reach a creamier consistency. Add the crozets and mix everything together.
In 4 large bowls, place some pesto pasta, half a burrata, a little of the remaining fresh pesto, some roasted pine nuts, a drizzle of olive oil, some lemon zest, a pinch of salt and a twist of pepper.
Serve at once!
Thanks :
Winner 2024 recipe Marine (@marmitte.bavarde.studio) made with Mégane Arderighi (MegAndCook).