Penne Nostrane with braised pepper sauce and burrata
Terreni alla Maggia pasta in its most indulgent form
Ingredients - 4 persons
- 500 g Ticino durum wheat penne
- 3 large red peppers
- 1 small chilli pepper
- 2 red onions
- 2 garlic cloves
- 2–3 sprigs fresh oregano
- 50 ml White Merlot
- 200 ml vegetable stock / pasta cooking water
- 100 ml cream
- 80 ml olive oil
- 20 g grated Sbrinz or Parmesan
- 1.5 tsp sweet paprika
- 1.5 tsp herb salt
- Selezione di 5 pepi
- 200 g burrata
- Fresh herbs for garnish
Preparation
Preheat the fan oven to 170 °C. Remove the seeds from the peppers and cut them into large pieces. Cut the onions into eighths. Lightly crush the garlic.
Mix the peppers, onions, chilli pepper, garlic and herb salt thoroughly with half of the olive oil and place in an ovenproof dish. Bake in the oven for 20 minutes.
Remove the vegetables from the oven, add the paprika and sauté briefly. Deglaze with the White Merlot and vegetable stock and mix well. Transfer the mixture to a blender and purée with the cream and fresh oregano.
Meanwhile, cook the penne in plenty of salted water for 5–6 minutes. Drain, reserving some of the cooking water. Add the pasta to the sauce and bring everything briefly to the boil. Add the Sbrinz and allow to combine for about 1 minute so that the pasta remains nicely al dente. If necessary, add a little pasta cooking water until the sauce reaches a creamy consistency. Adjust the seasoning to taste.
Plate and finish with the burrata, Selezione di 5 Pepi and fresh herbs.
A RECIPE BY Mattias Roock
