Caciotta Bowl with Linguine all’ Amatriciana with Burrata
Indulge in the creamy richness of our Caciotta Bowl, paired with a hearty Linguine all’ Amatriciana, perfectly seasoned with a smoky tomato sauce and crispy pancetta. The dish is finished with a luscious ball of Burrata, offering a velvety texture and a delicate, milky flavour that elevates each bite, making this an irresistible Italian-inspired treat.
Ingredients
2 mini burrata
4 plain caciotta (needs to be carved like a parmesan wheel for pasta)
350g linguine
550g napoli sauce (see below)
70g guanciale, diced
1 long red chilli, sliced
5g basil
Salt
Black pepper
Olive oil
Napoli Sauce
½ brown onion, roughly chopped
½ carrot, roughly chopped
1kg of whole peeled tomatoes
5g salt
50g olive oil
Instructions
Step 1
In a pot sauté the onion and carrot with some oil, cook for 5 minutes, mixing time to time, and add the whole tomatoes. On a low heat cook it gently until the tomatoes dissolve in the sauce (around 40 minutes to 1 hour). When is ready add the rest of the ingredients and blend with a hand blende or regular blender. Reserve.
Step 2
To assemble and plate. The caciotta needs to be at room temperature.
Step 3
Place the pasta in a large pot of boiling water cook the pasta until al dente according to package instructions.
Step 4
While the pasta is cooking in a pan add the guanciale and let it render the fat at low heat, when is crispy add the chilli and cook for 1 minute. Add the Napoli sauce, add the pasta when is ready toss and season to taste with salt.
Step 5
To plate, place the caciotta in the middle, using tongs make a nest with the spaghetti, spoon some of the sauce and guanciale on top, place the burrata and basil in the top of the nest and season with olive oil, salt and black pepper.
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