Pasta bundles with potato cream and Burrata di Andria PGI on turnips cream
FOR THE PASTA ALLA MAGGIORANA
▹ 150 g of plain 00 flour
▹ 50 g of durum wheat semolina
▹ 2 medium eggs
▹ Marjoram to taste
FOR THE FILLING
▹ 100 g of Burrata di Andria PGI
▹ 300 g of boiled potatoes
▹ 1 tablespoon of grated Parmesan cheese
▹ 1 tablespoon of grated pecorino romano
▹ Salt to taste.
FOR THE SEASONING
▹ Burrata di Andria PGI to taste
▹ 500 g of turnips net of waste
▹ Wild fennel to taste
▹ 10 basil leaves
▹ Chilli to taste
▹ Grated peel of half a lemon
▹ Extra virgin olive oil to taste
▹ Salt to taste.
For the filling
Boil the potatoes and mash them while still hot. Weigh 300 g net and as soon as they cool add them to the burrata minced with a knife, the two cheeses and season with salt. Keep aside in the fridge until ready for use.
For the puff pastry
Arrange the two flours in a fountain and insert the eggs in the center. Start with a fork slowly to incorporate the flour. Continue to knead with your hands until you get a firm and shiny dough (it will take about 10 minutes of work).
After kneading, wrap the dough with cling film and let it rest in the fridge for about 30 minutes.
After the resting time, cut the dough into small pieces, flatten them with your hands and start pulling them with the help of a dough sheeter, starting from the largest size of the rollers. Fold the dough on itself and repeat the operation 2 or 3 times. Only at this point do you begin to tighten the rollers, one number at a time, and to thin the dough until you reach the penultimate notch. Now place the marjoram leaves on half of the pastry, fold the pastry over on itself and pass it one last time in the dough roller, always at the penultimate notch.
Once the dough is obtained, proceed to cup it with a square pastry cutter of 8 cm per side. Put a ball of filling in the center and close the dough to form the bundle.
Seal well to let the air out. Finish working all the dough the same way. Place the bundles well spaced on a shelf sprinkled with semolina or on a net for fresh pasta so that they dry a little.
For the dressing
Blanch the turnips in salted water for a few minutes without overcooking them. Stop cooking by cooling them in a bowl full of water and ice. Blend the turnips with oil and set aside.
Meanwhile, in a pan, create an emulsion with water and oil in equal quantities and add the fennel, basil, a little chilli pepper and the lemon peel. Allow the water to flavor the water with these perfumes over a very low flame for 5-10 minutes, then filter the water and set it aside.
Cook the dumplings in abundant salted water. Drain and pass them into the pan with the scented water and quickly whisk the pasta by adding a little oil. Serve in a bowl with the turnip cream on the bottom and finish with burrata di Andria PGI flakes.
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