Burrata Hearts with Scallop Cream
Category: First Courses
Serves: 2
Ingredients:
| Ingredient | Quantity |
|---|---|
| 00 Flour | 200g |
| Eggs | 2 |
| Burrata | 250g |
| Scallops | 12 |
| Extra virgin olive oil | 60ml |
| Chili pepper | 1 |
| Garlic | 1 clove |
| Fresh thyme | 2 sprigs |
| Sea salt | to taste |
Preparation Instructions:
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Prepare the Fresh Pasta:
To begin making the burrata hearts, start by preparing the fresh pasta. Sift the 00 flour and arrange it in a mound on your work surface or in a large mixing bowl. Create a well in the center and add the beaten eggs into the well. Using a fork, gently whisk the eggs and begin to incorporate the flour from the edges. -
-
Knead the Dough:
Once the flour starts coming together, switch to using your hands. Continue kneading the dough by folding it inwards from the edges and working it into a smooth and firm ball. Knead the dough for about 10 minutes, ensuring it becomes smooth and elastic. -
Rest the Dough:
Wrap the dough in plastic wrap and let it rest for at least 30 minutes to allow the gluten to relax. -
Prepare the Burrata Filling:
While the dough is resting, cut the burrata into small pieces and drain any excess liquid. This will ensure the filling is not too wet. -
Shape the Hearts:
After the dough has rested, divide it into small portions (panetti). Roll each portion out into thin sheets of pasta on a floured surface. Take a heart-shaped cookie cutter (about 8×8 cm in size) and lightly press it onto the pasta without cutting it all the way through. This will create an impression in the dough, marking the outline of where the filling will go. Place a small spoonful of the burrata in the center of each heart shape. -
Seal the Hearts:
Lightly brush the edges of the pasta around the burrata with either a little water or beaten egg to help seal the dough. Carefully place another sheet of pasta on top of each burrata-filled heart and press around the edges to seal them tightly. -
Make the Scallop Cream:
For the scallop cream, remove the scallops from their shells and set aside. Heat the olive oil and garlic in a pan, cooking the garlic until it turns golden and fragrant. Add the scallops and their roe (coralli) to the pan and cook for 2–3 minutes. -
Add Wine and Blend:
Pour in a splash of white wine and let it cook off, allowing the scallops to absorb the flavor. Once the scallops have cooked, transfer them and the juices into a blender or food processor and blend until smooth and creamy. -
Cook the Pasta:
Bring a large pot of salted water to a boil. Drop the burrata hearts into the boiling water and cook for 2–3 minutes, or until they rise to the surface and are al dente. -
Combine the Pasta and Sauce:
Reserve a ladle of pasta cooking water and add it to the scallop cream to loosen it up. Once the pasta is cooked, drain it and add it to the pan with the scallop cream. Gently toss to coat the hearts in the creamy sauce, ensuring everything is well incorporated. -
Serve and Garnish:
Plate the burrata hearts and drizzle with additional scallop cream. Garnish with fresh thyme and chili slices for a hint of heat and aromatic freshness. Serve immediately and enjoy!
This dish combines the indulgent richness of burrata with the delicate sweetness of scallops, making it a perfect starter or light main course for a special occasion. The heart-shaped pasta adds a romantic touch, ideal for an intimate meal. The creamy, flavorful scallop sauce brings depth and smoothness, tying everything together into a delightful harmony of textures and tastes.
