Gigli with Burrata & Basil Crème
in tomato-mushroom sauce with Sicilian-style herbs
Did you know that gigli has its origins in Tuscany? The shape of this pasta resembles a lily - the traditional symbol of Florence.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
90 g
Gigli
(Contains: Tarwe May be present: Soja, Lupine, Ei, Mosterd)
1 piece
Garlic
½ piece
Onion
1 piece
Carrot
65 g
Mushrooms
100 g
Passata
½ sachet(s)
Sicilian-style herb mix
15 milliliters
Basil crème
½ bulb(s)
Burrata
(Contains: Melk (inclusief lactose))
Not included in your delivery
½ piece
Low sodium vegetable stock cube
1 tablespoon
Olive oil
1 teaspoon
Balsamic vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan for the pasta and crumble in the stock cube (see pantry for amount).
- Chop the onion and crush or mince the garlic.
- Wash or peel the carrot, then quarter it lengthways and finely chop. Slice the mushrooms.
- Boil the pasta for 8 - 10 minutes, then reserve 50ml pasta water per person. Drain and set aside, covered.
- Meanwhile, heat a generous drizzle of olive oil in a large deep frying pan over medium-high heat.
- Fry the mushrooms with the carrot for 2 - 3 minutes, then stir in the onion and fry for 3 - 4 minutes or until the onion is soft.
Did you know... carrots are rich in vitamin A, which not only supports growth but is also good for your skin, hair, nails, eyes and immune system. You can also find vitamin A in kale, spinach, broccoli and eggs.
- Stir in the garlic and Sicilian-style herbs and fry for 1 more minute, then deglaze with the balsamic vinegar.
- Add the passata and allow to reduce for 2 - 3 minutes, then add the pasta, as well as the reserved pasta water and cook for 2 more minutes.
- Season to taste with salt and pepper.
- Serve the pasta on deep plates.
- Halve the burrata and serve on top of the pasta.
- Drizzle with the basil crème to finish.
