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Saffron Linguine with Lemon, Burrata and Prosciutto Crudo

Saffron Linguine with Lemon, Burrata and Prosciutto Crudo

This is a recipe that combines the incredible taste of saffron and prosciutto crudo with the freshness of burrata and lemon a truly special dish! You can get fresh burrata ata burrata house.

Ingredients (4 Servings):

  • 8 Prawns
  • 1 Lemon
  • 1 Burrata
  • 1 Laurel Leaf
  • 2 Garlic Cloves
  • 1 Shallot
  • 1 Sachet Saffron
  • 320 g Linguine
  • Oil
  • Salt
  • Pepper 



  1. First, clean the shrimp by removing the heads, carapace, and bowels!
  2. In a container pour the clean prawns, drizzle a little oil and grated lemon peel, and put them in the refrigerator for an hour.
  3. Bring a liter of water to boil, then add a chopped onion, a laurel leaf and a clove of garlic. Salt and pour the linguine to inside the pot.
  4. Cook until al dente then drain the linguine.
  5. Use a wide pan and add two tablespoons of oil, a clove of garlic, and bring the oil to temperature.
  6. Saut the linguine, then with a ladle add in the cooking water of the linguine and cook for a few minutes. Proceed to add the juice of half a lemon and continue to cook the pasta.
  7. Meanwhile, cut the prawns and create a tartare.
  8. Add a little more water and saffron to the linguine then at the end add another drop of water and let the pasta saut for a moment.
  9. Serve the pasta by adding some burrata tufts, the prawn tartare, and grated lemon peel.
  10. Enjoy your meal!




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