Fusilli Bucati Corti With Raw Tomato, Peach And Burrata Recipe
Macerating intensifies the flavours of fresh fruits by slowly extracting their natural juices – in this case cherry tomatoes and peaches. Coupled with some classic Italian ingredients; good-quality extra virgin olive oil, garlic, burrata and basil, as well as an agrodolce-style peach balsamic glaze made from reducing b…
- 400g of fusilli bucati corti
- 4 burrata
- peach balsamic glaze, (see note), to serve
- 2 tbsp of toasted pine nuts, to serve
- basil leaves, to serve
- olive oil, to serve
- 500g of cherry tomatoes, finely chopped
- 3 peaches, finely chopped
- 2 tbsp of olive oil
- 2 garlic cloves, finely grated
- 1 pinch of chilli flakes
- Macerate the tomatoes and peaches at least 2 hours before you want to serve the dish. Combine the fruit, olive oil, garlic, chilli flakes and a generous pinch of salt in a sieve set over a bowl – you want it to be the consistency of a salsa. Mix well then leave to macerate in the fridge
- Make the peach balsamic glaze
- Bring a large saucepan of salted water to the boil, and cook the fusilli until al dente
- Transfer the macerated fruit into a large platter or bowl, discarding the juice. Using a slotted spoon, add the hot pasta directly into the bowl (bringing a little pasta water along with it). Toss thoroughly, coating the pasta in the sauce
- Divide the pasta between bowls, top with the burrata and drizzle with peach balsamic glaze. Finish with toasted pine nuts, basil leaves, cracked black pepper and olive oil
The sauce delightfully clings to fusilli bucati corti (hollow spirals) and is raw, making it perfect for hot summer cooking. Macerate the tomatoes and peaches at least 2 hours before you want to serve the dish. Combine the fruit, olive oil, garlic, chilli flakes and a generous pinch of salt in a sieve set over a bowl – you want it to be the consistency of a salsa.
Mix well then leave to macerate in the fridge Bring a large saucepan of salted water to the boil, and cook the fusilli until al dente
Transfer the macerated fruit into a large platter or bowl, discarding the juice. Using a slotted spoon, add the hot pasta directly into the bowl (bringing a little pasta water along with it). Toss thoroughly, coating the pasta in the sauce
Divide the pasta between bowls, top with the burrata and drizzle with peach balsamic glaze. Finish with toasted pine nuts, basil leaves, cracked black pepper and olive oil
