Bottoni di Burrata Affumicata...Bottoni di Burrata Affumicata in Consommé di Pomodoro

Delicate handmade pasta buttons filled with subtly smoked Pugliese burrata, suspended in a crystal-clear San Marzano tomato consommé finished with vibrant emerald basil oil and crisp guanciale dust.

Ingredients

Cooking Instructions

1. 01

   Prepare the tomato consommé: Lightly pulse the San Marzano tomatoes with a pinch of sea salt and the white balsamic vinegar in a blender. Pour the mixture into a double-layered cheesecloth suspended over a bowl and allow the clear essence to drip overnight under refrigeration without pressing.

2. 02

   Craft the basil chlorophyll oil: Blanch the fresh basil in boiling water for 5 seconds, shock immediately in ice water, and squeeze completely dry. Blend on high speed with the Ligurian olive oil for 2 minutes to create a vivid green emulsion, then strain through a coffee filter.

3. 03

   Prepare the pasta dough: Mound the Tipo 00 flour onto a clean wooden surface, create a deep well, and add the egg yolks and whole egg. Incorporate with a fork, then knead vigorously for 10 minutes until smooth and elastic. Wrap tightly in cling film and rest for 30 minutes at room temperature.

4. 04

   Infuse and whip the filling: Cold-smoke the drained burrata using applewood chips for 5 minutes using a smoking gun. Puree the smoked burrata with the microplaned Parmigiano Reggiano and a pinch of fleur de sel until glossy and smooth. Transfer to a pastry piping bag.

5. 05

   Shape the bottoni: Roll the rested pasta dough through a pasta machine down to the thinnest setting (0.5mm). Pipe small hazelnut-sized mounds of filling along one pasta sheet. Carefully drape a second pasta sheet on top, press out all air bubbles, and stamp out precise circular buttons using a 3cm fluted round cutter.

6. 06

   Render the guanciale: Cook the finely diced guanciale over gentle heat until crispy and deep golden. Drain on paper towels, then blitz in a spice grinder to a textured crumb.

7. 07

   Cook and assemble: Bring the clarified tomato consommé to a gentle simmer (around 75°C). Cook the bottoni in heavily salted simmering water for exactly 90 seconds.

8. 08

   Plate the dish: Place 5 cooked bottoni in the center of four warm shallow bowls. Pour the hot, crystal-clear tomato consommé around the pasta. Drizzle split beads of vibrant green basil oil across the broth and scatter the crispy guanciale crumble across the surface.