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Pâtes d’Alsace
With 7 fresh free-range eggs per kilo
of durum wheat semolina
Traditional Pâtes d’Alsace
With 7 fresh free-range eggs per kilo
of durum wheat semolina
100% durum wheat pasta
From French farms
certified “High Environmental Value"
Com’O Jardin
Pasta with vegetables
and spices range
Our creations
Discover our seasonal pasta
in limited edition
Alsatian Nests with homemade tomato sauce and burrata
-
30min
-
Easy
Ingredients
-
250
g de
Nests 2
- 280 g de chopped tomatoes
- 1 red onion
- 1 garlic clove
- 1 creamy Burrata di bufala cheese
- 1 small bunch fresh basil
- 1 c.c de powdered sugar
- 2 c.s de balsamic vinegar
- 2 c.s d'olive oil
- salt
- pepper
- Pink berries
A essayer également avec...
Preparation
Peel and chop the red onion and garlic clove, then fry in olive oil for 10 min.
Bring a large pot of water to the boil to cook the pasta.
Add the crushed tomatoes, sugar, balsamic vinegar, salt and pepper to the pan. Simmer for 10 min over medium heat, then add half the basil leaves, rinsed and chopped, mix well and continue simmering the sauce.
Cook the pasta in boiling salted water for a maximum of 5 min.
Drain the pasta, mix with the sauce and place in a large dish. Add the creamy burrata in the center, drizzle with olive oil and crush the pink berries. Finally, sprinkle with the remaining basil leaves.
Find this tasty recipe and many others in the book “Cuisiner les Pâtes Made in France” published by Editions Marie Claire.
Photo credits: Atelier chez Elles
© Valfleuri
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