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. Last Updated: 07/27/2016

Chef's Secrets: Tagliatelle

MT
Pinocchio restaurant's head chef, Maximiliano Gritti, shares a recipe for tagliatelle pasta with fresh tomatoes, eggplant puree and burrata cheese.

85g fresh tagliatelle pasta
8g salt
3g garlic
13g finely cut shallots
17g olive oil
50g ready-made tomato puree
30g ready-made vegetable bouillon
80g cherry tomatoes
1g parsley, basil, shallots
10g Parmesan cheese
60g ready-made eggplant puree
30g burrata cheese
1g fresh basil leaves, dill sprigs

Boil the pasta for 1-2 minutes in salted water and strain.

In a heated frypan, fry the finely cut shallots and garlic in olive oil, add quartered cherry tomatoes and continue to fry. Then add the tomato puree and bouillon and heat through. Place the pasta into the ready sauce, add herbs and grated Parmesan cheese, mix and heat for a few seconds.

To serve, place eggplant puree in the bottom of a deep bowl, place the pasta on top and decorate with pieces of burrata, basil leaves and dill sprigs.