Spaghetti with Burrata Cream and Eggplant
When the fresh aroma of basil leaves meets the rich taste and softness of a product such as burrata, success is assured. We have enclosed this triumph of aromas in a truly special first course: spaghetti with burrata cream and aubergines. A creamy burrata and basil sauce wraps the spaghetti tastefully enriched with strips of fried aubergines and crunchy toasted pine nuts. Serve the spaghetti with burrata cream and aubergines with a tasty omelet with tomatoes and basil for a fresh menu with Mediterranean flavors!
- 320 g Spaghetti
- 300 g Burrata
- 15 g Basil
- 50 g Extra Virgin Olive Oil
- 100 g Aubergines
- 30 g Pine Nuts
- Salt To Taste
- Black Pepper To Taste
Peanut Oil To Taste
Basil To Taste
To make spaghetti with burrata cream and aubergines, place the sliced burrata in a mixer, then add basil leaves, olive oil, salt, and pepper.
Mix everything until you get a smooth and consistent cream, then store it aside in the refrigerator. Thinly slice the aubergine (about 1-2 mm) and cut into strips.
Fry the aubergine strips in seed oil for 3 minutes until they are golden brown. For optimal cooking, keep the oil temperature at 160 ° and avoid lowering the temperature. Cook a few strips at a time (monitor the temperature using a food thermometer). Once they are cooked, remove the aubergines from the oil and place them on a tray over a paper towel to absorb excess oil.
In the meantime, place a pan full of saltwater on the fire. to taste, which will be used for cooking pasta. Separately, in another pan, toast the pine nuts over high heat for two minutes or until they are golden brown.
Once the water has reached a boil, cook the spaghetti for 9 minutes or a little less than the time shown on the package, they must be "al dente". Now in a large saucepan pour the burrata cream and basil, diluted with a ladle of water cooking spaghetti to make the cream softer. Once cooked the spaghetti, drain them directly in the pan with the cream, stir with a wooden spoon to flavor and heat over a moderate heat a few moments, just long enough to heat the sauce.
Now turn off the heat and add the fried aubergines, keeping aside some for the final decoration of the dish and toasted pine nuts. Serve the spaghetti with burrata cream and hot aubergines, garnishing the dishes with the aubergine strips kept aside and a few leaves of fresh basil!
It is advised to immediately consume the spaghetti with burrata cream and eggplant. It can be kept in the refrigerator for a day at most in an airtight container. Freezing is not recommended.
To make this first course even more delicious, add some confit tomatoes, they will give a colored and sweet note to the spaghetti!