Spaghetti Froid en Sauce et Burrata Crémeuse
Serves 1
Directions
- 1Cook pasta respecting the 10, 100, 1000 rule: 10g of salt, 100g of pasta, and 1 liter of water.
- 2Add the pasta to the pot without breaking them; they will soften as they cook.
- 3Once the pasta is cooked al dente, drain them and immediately place them in a bowl of ice water to stop cooking and cool.
- 4Roughly chop a red onion, a tomato, some green and red bell pepper, a quarter of a cucumber, and some crushed garlic cloves.
- 5Add salt, pepper, olive oil, and red wine vinegar.
- 6Mix the prepared vegetables, then blend them with an immersion blender to create a gazpacho-like sauce.
- 7Nap the bottom of a plate with the gazpacho sauce.
- 8Place the cold spaghetti on top of the sauce.
- 9Add a creamy burrata in the center.
- 10Garnish with homemade croutons, chopped chives, fleur de sel, pepper on the burrata, and a drizzle of olive oil.
Ingredients
- spaghetti
- salt
- red onion
- tomato
- green bell pepper
- red bell pepper
- cucumber
- garlic cloves
- pepper
- olive oil
- red wine vinegar
- burrata
- croutons
- chives
- fleur de sel
Equipment
potcolandersalad bowlcutting boardknifeplatelarge glassimmersion blender
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