A first course of pasta tasty suitable for a really tasty dinner: here are the mafaldine with turnip greens pesto, seasoned with anchovies And stracciatella with burrata cheese. A recipe, made with fresh egg pasta, that is remembered.
Ingrediants
- 400 g of flour 00
- 4 eggs
- re-milled durum wheat semolina to sprinkle
- salt
- 500 g of turnip greens
- 2 cloves of garlic
for pasta:
for the dressing:
- 1 red pepper
- 40 g of peeled almonds
- 40 g of grated pecorino
- 4 anchovy fillets in oil
- 1 small burrata
- the grated zest of 1 lemon
- extra virgin olive oil
- salt
Look for a first course of fresh pasta for a really tasty lunch or dinner? Bet on these mafaldine with turnip greens pesto, burrata cheese stracciatella and anchovies, a recipe with a super appetizing and easy to prepare dressing.
The mafaldine are a shape of pasta originally from Campania and the name, which can also vary in mafalde or queens, is inspired by Queen Mafalda of Savoy. They are much more easy to make at home than it may seem, whether you have a pasta machine with a special notched roller or you prepare them with the aid of a simple notched pasta cutter wheel. In any case they are the ideal type to bring to the table an original dish with the flavors of southern Italy.
The turnip greens pesto it is a simple sauce, where the more classic basil is replaced with the leaves of this typical Apulian vegetable whose intense flavor is slightly bitter. For this reason it is made a little more savory by the addition of anchovies and sweetened by the softer one of the stracciatella with burrata cheese: a balance of tasty flavors that makes this recipe truly inviting.
If you are looking for a recipe to stay in the tradition, try the classic Orecchiette with turnip tops, if you are looking for a pasta with turnip greens that deviates from the “land” recipes we propose the Tagliolini with turnip greens and squid.
OTHER TASTY RECIPES: Cavatelli with turnip greens, Tagliolini with licorice, turnip greens and ricotta, Friarielli in a pan, Reginette with sausage, stracchino and fennel
How to prepare: Mafaldine with turnip greens pesto, burrata cheese stracciatella and anchovies
- Execution
- average
- Preparation time
- 45 min
- Cooking time
-
30 min
- Rest time
-
15 min – 20 min
- Portions
-
4
How to prepare: Mafaldine with turnip greens pesto, burrata cheese stracciatella and anchovies
To prepare the mafaldine with turnip greens pesto, burrata stracciatella and anchovies, start kneading the flour with the eggs and a pinch of salt in a bowl until you obtain a soft and elastic dough that you will collect in a stick and leave to rest, covered. , for 15-20 minutes.
After this time, resume the dough and cut it into 4-5 portions. Take them one at a time, keeping the others covered, and flatten them with a rolling pin on a floured surface. Then roll out the dough using a pastry machine, sprinkling each sheet with a little semolina so that it does not stick. If you have the toothed roller for making the mafaldine pass the sheets in order to obtain the dough. Alternatively, you can roll each sheet and cut it into many strips using a common toothed pastry wheel. Arrange the dough thus obtained on a floured pastry board side by side and without overlapping it. Let it dry while you dedicate yourself to the dressing. Clean the turnip greens by removing the toughest ribs and wash them under plenty of running water. In a large non-stick pan, season the oil with a clove of garlic and add the turnip greens without draining them too much.
Salt, add the chilli and close with the lid. Let them dry until they are soft. Let them cool, remove the chilli and transfer them to the blender jar together with the toasted almonds, pecorino cheese and blend by adding oil to a little bit until you get a creamy pesto.
In a large pan, season the oil with the remaining garlic clove, add the anchovy fillets and let them melt. Boil the mafaldine in abundant boiling water then drain when al dente and add them to the casserole together with the pesto. Mix by diluting with a little cooking water until you get a creamy result.
Transfer to serving dishes, complete with a spoonful of burrata stracciatella, made by lightly blending the burrata, and serve by adding grated lemon zest to taste.
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