ROASTED FUSILLI WITH CRISPY VEGETABLES ON BURRATA CREAM
11.5 oz Fusilli
4 tsp extra virgin olive oil
11 oz mixed vegetables
3.5 oz Burrata cheese
2.5 tbsp pine nuts
1 bunch of thyme
1 tsp paprika
Salt and pepper to taste
Clean all the vegetables and chop in small cubes, keep the leafy vegetables whole.
Blanch each vegetable separately in salted water for some minutes then cool immediately in water and ice. Pat dry the vegetables, then put them in a bowl.
Add a little salt to the water used to blanch the vegetables and cook in it the Fusilli pasta, so it will take on all the aromas.
Drain one minute before the cooking time shown on the pack and cool under cold water for about a minute.
Blend the Burrata, adjust salt and pepper. Put aside.
Quickly toast the pine nuts in a pan. Put aside.
Lightly oil a non-stick pan and pour in the Fusilli previously cooled down. Sauté and stir constantly until the pasta is roasted and crunchy on the outside. At this point, add 1 tsp paprika.
Meanwhile, sauté quickly all the vegetables in another pan with oil and a couple of spoonfuls of water, salt and pepper to taste.
Add the vegetables and pasta together and blend.
When plating, put the Burrata cream in the bottom of the plates and set the pasta in the center, decorate with the toasted pine nuts.