Pasta Alla Chitarra With Burrata Speck Pea Sauce Recipes

SPAGHETTI WITH BURRATA AND GARLIC-CHILE OIL

Steps:

• Bring a large pot of generously salted water to a boil. Crack the fennel seeds with the flat side of a large knife or the backside of a heavy skillet. Heat the oil, sliced fennel, garlic, fennel seeds and red-pepper flakes in a large skillet over low. Cook, stirring occasionally, until the garlic and fennel are softened and the oil is deeply flavored, 12 to 15 minutes.
• Meanwhile, cook the pasta according to package directions until al dente. Drain and return pasta to pot. Reserve a few tablespoons of the seasoned oil and fennel mixture, then add the rest to the pot with the pasta and toss to coat.
• Divide the pasta and burrata among four shallow bowls. Spoon the remaining seasoned oil and fennel mixture over the top and season with flaky salt and black pepper to taste.

SPAGHETTI ALLA CHITARRA CON POMODORO

Steps:

• Set the rollers of a hand-crank or electric pasta machine at their widest opening. Unwrap dough; flatten with the palms of your hands and run it once through the machine. Fold the dough in thirds like a letter and run through the machine again. Repeat this step two or three times, until the dough is smooth and elastic.
• Change the rollers of the pasta machine to the next decreasing setting, and roll out the dough once without folding. Keep rolling the sheet through the machine on decreasing settings until it is about 1/8-inch thick.
• Place a chitarra on work surface and lay pasta sheet over chittara. Using a rolling pin, press down on pasta sheets to cut into strands; set aside.
• Bring a large pot of salted water to a boil over high heat. Add pasta and cook until al dente, 2 to 3 minutes.
• Meanwhile, in a large saucepan, heat olive oil over medium heat. Add garlic and cook, stirring, until lightly toasted. Add cured tomatoes and cook until they break down slightly, 1 to 2 minutes.
• Drain pasta and add it to saucepan. Reduce heat to low and cook, stirring, until well combined, about 1 minute. Add half of the cheese; stir to combine. Add orange zest and chile, stir, and remove from heat.
• Divide evenly among four individual plates. Serve immediately sprinkled with remaining cheese and garnished with marjoram leaves.

PASTA ALLA CHITARRA WITH BURRATA-SPECK-PEA SAUCE

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Drain and set aside.
• Heat the oil in a large saute pan over medium heat. Fry the shallot for 2 minutes, then add the speck and fry for 2 minutes more. Increase the heat to medium-high, add the peas, labneh, lemon juice, salt, pepper, mint, and 1 cup of the pasta water. Stir and bring to a boil. Reduce the heat to a low simmer and toss immediately with pasta and half of the sugar snap peas.
• One minute before serving, pour the remaining 1/2 cup hot pasta water over the burrata balls. Plate the pasta and top with the remaining sugar snap peas. Gently remove the burrata from the hot water and tear each ball in half using your hands. Place half a burrata on top of each serving of pasta along with the pea sprouts (if using). Top with the Parmigiano, if desired.