Linguine cooked in red cabbage extract, burrata, herring, pine nuts and cress

Andrea Aprea

INGREDIENTS

For 4 people

320 g of durum wheat linguine
800 g of red cabbage juice
160 g of cream of burrata
120 g of smoked herring
30 g of pine nuts
40 g of watercress

 

METHOD

To cook the pasta
Cook the linguine for 6 minutes in salted water and 6 minutes in the red cabbage extract, then stir in some extra virgin olive oil.

For the burrata
Blend the burrata to obtain a cream.

For the herring
Cut the smoked herring into small, fine slices.

For the pine nuts
Toast the pine nuts in the oven at 180 °C for 10 minutes.

For the cress
Use the small leaves only.

Presentation
Place the burrata on a plate, followed by the pasta, the herring, the pine nuts and the cress.

 

Clicca qui per leggere il profilo dello chef
crediti: Brambilla - Serrani

Andrea Aprea

Clicca qui per leggere la ricetta

White turnip, buffalo ricotta and puntarelle cannolo, langoustines and their consommé
A recipe presented at
Identità Milano 2012