Latest / GialloZafferano.com / Tajarin with basil pesto and burrata

Transcript

Tajarin with basil pesto and burrata · GialloZafferano.com

• 0:00
  Speaker 1: Tajarin with basil pesto and burrata is a fresh egg
• 0:03
  Speaker 1: pasta dish from Italian tradition. You serve very thin strands
• 0:07
  Speaker 1: of rich egg pasta, coated with fragrant basil pesto and
• 0:10
  Speaker 1: topped with creamy burrata cheese. This recipe serves four people.
• 0:16
  Speaker 1: Preparation time is about 60 minutes, plus 30 to 40
• 0:19
  Speaker 1: minutes resting time for the pasta dough. Cook time is
• 0:23
  Speaker 1: about 5 minutes. For the pasta dough, you need Type
• 0:28
  Speaker 1: 00 flour, 400 g, that is about 3 1⁄4 cups.
• 0:34
  Speaker 1: Whole eggs, 200 g. Egg yolks, 30 g, about 2 yolks.
• 0:40
  Speaker 1: Fine salt, as needed. For the basil pesto, you need
• 0:46
  Speaker 1: Fresh basil leaves, 60 g, about 2 1⁄2 cups. Pine nuts,
• 0:48
  Speaker 1: 30 g, that is 1.1 oz. Garlic, 1 clove. Parmigiano-Reggiano cheese,
• 0:59
  Speaker 1: 60 grams, that is 2.1 ounces. Pecorino cheese, 20 grams,
• 1:05
  Speaker 1: that is 0.7 ounce. Extra virgin olive oil, 120 grams,
• 1:11
  Speaker 1: about 9 tablespoons. Fine salt, as needed. For garnish, you
• 1:17
  Speaker 1: need Burrata cheese, 4 pieces, one for each serving. Black pepper,
• 1:23
  Speaker 1: as needed. Fresh basil leaves, as needed. Extra virgin olive oil,
• 1:30
  Speaker 1: as needed. Start with the pasta dough. Arrange the flour
• 1:35
  Speaker 1: on a work surface and form a well in the center.
• 1:39
  Speaker 1: Place the whole eggs and the egg yolks in the well.
• 1:42
  Speaker 1: Add a pinch of fine salt. With a fork, gradually
• 1:46
  Speaker 1: incorporate the flour from the edges into the eggs. When
• 1:50
  Speaker 1: the mixture becomes thicker, use your hands and work the dough.
• 1:54
  Speaker 1: Knead until you obtain a smooth and elastic ball. Wrap
• 1:58
  Speaker 1: the dough ball tightly in plastic wrap. Let the dough
• 2:01
  Speaker 1: rest at room temperature for about 30 to 40 minutes.
• 2:06
  Speaker 1: While the dough rests, prepare the basil pesto. Cut the
• 2:10
  Speaker 1: garlic clove in half. Place the garlic halves, the pine nuts,
• 2:14
  Speaker 1: and a pinch of fine salt in a mortar. Pound
• 2:17
  Speaker 1: the mixture until it becomes creamy. Add the basil leaves
• 2:21
  Speaker 1: a few at a time. Use rotary movements and press
• 2:25
  Speaker 1: the leaves against the walls of the mortar until they
• 2:27
  Speaker 1: are well broken down. Add the grated Parmigiano-Reggiano cheese and
• 2:32
  Speaker 1: the grated Pecorino cheese. Mix well. Pour in the extra
• 2:37
  Speaker 1: virgin olive oil in a thin stream while you continue
• 2:39
  Speaker 1: to mix. Work until you obtain a creamy and homogeneous pesto.
• 2:45
  Speaker 1: Taste and adjust the salt if needed. Cover the surface
• 2:49
  Speaker 1: of the pesto with a thin layer of extra virgin
• 2:51
  Speaker 1: olive oil and set it aside. After the resting time,
• 2:55
  Speaker 1: form the tajarin. Divide the dough ball into several smaller portions.
• 3:01
  Speaker 1: Use a pasta machine and pass one portion of dough
• 3:04
  Speaker 1: through the rollers. Fold the sheet onto itself and pass
• 3:08
  Speaker 1: it again through the rollers. Repeat this step several times,
• 3:12
  Speaker 1: folding and rolling, until the sheet becomes smooth and even.
• 3:16
  Speaker 1: Adjust the pasta machine to obtain sheets about one millimeter thick,
• 3:20
  Speaker 1: about one over 32 of an inch. Lightly flour the
• 3:24
  Speaker 1: pasta sheets. Cut each sheet into smaller, manageable pieces. Use
• 3:30
  Speaker 1: the appropriate roller or cutter of the pasta machine to
• 3:33
  Speaker 1: cut the sheets into tajarin, that is very thin strands.
• 3:37
  Speaker 1: Gather the tajarin into small nests. Flour the nests lightly
• 3:41
  Speaker 1: and place them on a tray, well spaced. Bring plenty
• 3:45
  Speaker 1: of salted water to a boil in a large pot
• 3:47
  Speaker 1: for cooking the pasta. While the water heats, transfer the
• 3:51
  Speaker 1: pesto into a large bowl. When the water reaches a boil,
• 3:55
  Speaker 1: take a small amount of the hot pasta water and
• 3:57
  Speaker 1: add it to the pesto. Stir gently to loosen and
• 4:01
  Speaker 1: thin the pesto. Place the tajarin nests into the boiling
• 4:05
  Speaker 1: salted water. Cook them for one to three minutes, depending
• 4:09
  Speaker 1: on their thickness. Check the texture to keep them al dente.
• 4:14
  Speaker 1: Before draining, keep a little of the cooking water aside.
• 4:18
  Speaker 1: Drain the tajarin and transfer them directly into the bowl
• 4:21
  Speaker 1: with the pesto. Toss very gently, adding a little cooking
• 4:25
  Speaker 1: water if needed. Until the tajarin are evenly coated with
• 4:29
  Speaker 1: the pesto. Divide the dressed tajarin among four plates. Make
• 4:34
  Speaker 1: sure each portion has enough pesto. Place one whole burrata
• 4:39
  Speaker 1: in the center of each plate of pasta. Finish with
• 4:42
  Speaker 1: a grind of freshly ground black pepper on top. Add
• 4:46
  Speaker 1: a few fresh basil leaves. Drizzle with a little extra
• 4:50
  Speaker 1: virgin olive oil. Serve the tajarin with basil pesto and
• 4:54
  Speaker 1: burrata immediately, while the pasta is hot and the burrata
• 4:57
  Speaker 1: is creamy.