Ziti Pastazaff with a yellow and red cherry tomato emulsion, burrata, and aromatic breadcrumbs
A few simple ingredients for a quick and incredibly tasty first course, in true Pastazaff style.
Ziti Pastazaff with a yellow and red cherry tomato emulsion, burrata, and aromatic breadcrumbs.
Just a few simple ingredients for a quick and delicious first course, in true Pastazaff style.
Pastazaff ziti with a yellow and red cherry tomato emulsion, burrata, and aromatic breadcrumbs.
Ready in just 15 minutes. Don’t believe it? Let’s cook it together!
METHOD
Dice a slice of bread. Place the cubes on a baking tray, drizzle with a bit of olive oil, and bake at 200°C in a static oven for 10 minutes, switching to grill mode for the last 2 minutes, until they’re crispy and golden. Transfer to a blender with a few basil leaves and a drizzle of olive oil, and pulse briefly.
Boil the ziti in plenty of salted water.
Meanwhile, prepare the cherry tomato emulsions—yellow and red separately. Cut the cherry tomatoes in half, place them in separate containers with a pinch of salt, and blend each batch with an immersion blender until you get a foamy texture.
In a small saucepan, melt the burrata with 3 tablespoons of milk.
Drain the pasta and plate by creating a bed of melted burrata, placing the ziti on top, and finishing with a sprinkle of aromatic breadcrumbs.
Now all that’s left to do is enjoy it… and fall in love with this dish, one forkful at a time!
