Spaghetti Froid en Sauce et Burrata Crémeuse

Serves 1
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Directions

  1. 1Cook pasta respecting the 10, 100, 1000 rule: 10g of salt, 100g of pasta, and 1 liter of water.
  2. 2Cook pasta respecting the 10, 100, 1000 rule: 10g of salt, 100g of pasta, and 1 liter of water.
  3. 3Cook pasta respecting the 10, 100, 1000 rule: 10g of salt, 100g of pasta, and 1 liter of water.
  4. 4Add the pasta to the pot without breaking them; they will soften as they cook.
  5. 5Add the pasta to the pot without breaking them; they will soften as they cook.
  6. 6Add the pasta to the pot without breaking them; they will soften as they cook.
  7. 7Once the pasta is cooked al dente, drain them and immediately place them in a bowl of ice water to stop cooking and cool.
  8. 8Once the pasta is cooked al dente, drain them and immediately place them in a bowl of ice water to stop cooking and cool.
  9. 9Once the pasta is cooked al dente, drain them and immediately place them in a bowl of ice water to stop cooking and cool.
  10. 10Roughly chop a red onion, a tomato, some green and red bell pepper, a quarter of a cucumber, and some crushed garlic cloves.
  11. 11Roughly chop a red onion, a tomato, some green and red bell pepper, a quarter of a cucumber, and some crushed garlic cloves.
  12. 12Roughly chop a red onion, a tomato, some green and red bell pepper, a quarter of a cucumber, and some crushed garlic cloves.
  13. 13Add salt, pepper, olive oil, and red wine vinegar.
  14. 14Add salt, pepper, olive oil, and red wine vinegar.
  15. 15Add salt, pepper, olive oil, and red wine vinegar.
  16. 16Mix the prepared vegetables, then blend them with an immersion blender to create a gazpacho-like sauce.
  17. 17Mix the prepared vegetables, then blend them with an immersion blender to create a gazpacho-like sauce.
  18. 18Mix the prepared vegetables, then blend them with an immersion blender to create a gazpacho-like sauce.
  19. 19Nap the bottom of a plate with the gazpacho sauce.
  20. 20Nap the bottom of a plate with the gazpacho sauce.
  21. 21Nap the bottom of a plate with the gazpacho sauce.
  22. 22Place the cold spaghetti on top of the sauce.
  23. 23Place the cold spaghetti on top of the sauce.
  24. 24Place the cold spaghetti on top of the sauce.
  25. 25Add a creamy burrata in the center.
  26. 26Add a creamy burrata in the center.
  27. 27Add a creamy burrata in the center.
  28. 28Garnish with homemade croutons, chopped chives, fleur de sel, pepper on the burrata, and a drizzle of olive oil.
  29. 29Garnish with homemade croutons, chopped chives, fleur de sel, pepper on the burrata, and a drizzle of olive oil.
  30. 30Garnish with homemade croutons, chopped chives, fleur de sel, pepper on the burrata, and a drizzle of olive oil.

Ingredients

  • spaghetti
  • spaghetti
  • spaghetti
  • salt
  • salt
  • salt
  • red onion
  • red onion
  • red onion
  • tomato
  • tomato
  • tomato
  • green bell pepper
  • green bell pepper
  • green bell pepper
  • red bell pepper
  • red bell pepper
  • red bell pepper
  • cucumber
  • cucumber
  • cucumber
  • garlic cloves
  • garlic cloves
  • garlic cloves
  • pepper
  • pepper
  • pepper
  • olive oil
  • olive oil
  • olive oil
  • red wine vinegar
  • red wine vinegar
  • red wine vinegar
  • burrata
  • burrata
  • burrata
  • croutons
  • croutons
  • croutons
  • chives
  • chives
  • chives
  • fleur de sel
  • fleur de sel
  • fleur de sel

Equipment

potcolandersalad bowlcutting boardknifeplatelarge glassimmersion blender