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
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.
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