GORDON RAMSAY RECIPES

The creamy paccheri with prawns and burrata are literally perfect for celebrating New Year’s Eve, offering an explosion of refined and festive flavors for an unforgettable dinner like New Year’s Eve. The origin of creamy paccheri with prawns and burrata can be attributed to the richness of the Italian culinary tradition, with particular reference to the cuisine of Campania, a region known for the production of high quality pasta. THE paccheri, characterized by their tubular shape and ridged external surface, are ideal for trapping the flavor of condiments. Instead, the presence of burrataan Italian string cheese with a buttery interior, provides a creamy texture, while also adding a delicate milky richness to the preparation.

THE prawns, carefully cleaned and deprived of unwanted parts, they are cooked briefly in a pan with extra virgin olive oil and garlic, to preserve their succulent texture and natural flavour, ensuring a fresh and intense marine note, a meaty texture, as well as a flavor sweet and refined. The preparation process for this refined first course it is essential to obtain the right balance between the different elements. Cooking the pasta al dente and then seasoning it with prawn sauce and burrata favor a synergy of succulent and delicious flavours. A touch of black pepper freshly ground and fresh parsley they intensify the aromas and add freshness. The final presentation can be completed with a generous sprinkled with flakes of parmesan cheese. Choose too creamy paccheri with prawns and burrata, to accompany special occasions and elegant dinners. You will not regret it!

Prepare the dough: put all the ingredients in a bowl and knead quickly, until you get an elastic and homogeneous dough.
Wrap the dough with cling film and let it rest at room temperature for at least 20 minutes.

Take the dough, divide it into 4 parts and, one at a time, roll it out with a rolling pin, then pass it through the pastry machine to obtain a very thin thickness, about 1 mm.

Now comes the hardest part: cut your dough with a pastry wheel (both the smooth one and the scalloped one, with teeth are fine), obtaining 7×4 cm rectangles, then, one at a time, tighten the central part of the rectangle between thumb and forefinger, taking care to create 2 folds upwards and 1 central downwards, as you can see in the photo.

That's it: the fresh pasta farfalle are ready!

At this point you just have to cook your farfalle in lightly salted boiling water (when I cook the fresh pasta I add 1 tablespoon of oil, to be sure that the macaroni do not stick together), drain them after 5 minutes and season them with pleasure: here I used a fresh sauce made with garlic, oil, cherry tomatoes and aubergines.

And here is your plate of fresh homemade pasta farfalle, perfectly seasoned and ready to be eaten!

Tag: Farfalle

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