Trighetto with Cherry Tomato Cream, Burrata, and Basil Mayonnaise by @maritoemoglie_incucina

35 min
Medium

4 servings

250 g

Trighetto

🍅

350 g

Cherry Tomatoes

🧀

250 g

Burrata

🧀

150 g

Parmesan Cheese

🌿

20 g

Fresh Basil

🥚

1

Egg

🛢️

200 ml

Vegetable Oil

🍏

15 ml

Apple Cider Vinegar

🌿

5 g

Mustard

🧂

3 g

Salt

Preparation Steps

  1. Step 1/13

    In a blender, add the egg, apple cider vinegar, mustard, fresh basil, and a pinch of salt.

    🥚Egg
    🍏Apple cider vinegar
    🌿Mustard
    🌿Fresh basil
    🧂Salt

  2. Step 2/13

    Blend the ingredients at low speed.

  3. Step 3/13

    Slowly add the vegetable oil while blending at medium speed until the mayonnaise reaches a creamy and thick consistency.

    🛢️Vegetable oil

  4. Step 4/13

    Taste the mayonnaise and adjust with salt and lemon juice to your preference. Store in the fridge until use.

    🧂Salt

  5. Step 5/13

    Wash the cherry tomatoes and cut them in half.

    🍅Cherry tomatoes
    🔪Knife

  6. Step 6/13

    In a large pan, heat some olive oil over medium-high heat.

    Olive oil
    🍳Large pan

  7. Step 7/13

    Add the cherry tomatoes and cook until they start to release their juice, about 5-7 minutes.

    🍅Cherry tomatoes
    🍳Large pan

  8. Step 8/13

    Blend the cooked cherry tomatoes and season with salt and pepper to taste.

    🧂Salt
    Pepper

  9. Step 9/13

    Cook the pasta according to package instructions, drain, and add to the pan with the tomato sauce.

    Trighetto
    🍳Large pan

  10. Step 10/13

    If necessary, add some cooking water to mix everything well.

    Water

  11. Step 11/13

    Grate Parmesan cheese generously over the pasta.

    🧀Parmesan cheese

  12. Step 12/13

    Add a few tablespoons of basil mayonnaise on top of each portion for a unique touch of color and flavor.

    Basil mayonnaise

  13. Step 13/13

    Garnish with fresh basil leaves.

    🌿Fresh basil

Composition

Ingredients

Types

Pasta, Vegetables, Dairy, Herbs, Condiments, Oils, Spices

Ingredients

Trighetto, Cherry tomatoes, Burrata, Parmesan cheese, Fresh basil, Egg, Vegetable oil, Apple cider vinegar, Mustard, Salt

Allergens

Gluten, Dairy, Eggs

Dietetics

Dietary regimen

Vegetarian

Calories

450 kcal

Macro nutrients

Protein: 23g, Carbohydrates: 35g, Sugar: 7g, Fat: 25g, Fiber: 4g

Nutritional Information

Minerals

Calcium: 510mg, Iron: 1.8mg

Vitamins

Vitamin A: 1605IU, Vitamin C: 18mg, Vitamin D: 0.7µg

Preparation

Time Information

Preparation

20 minutes

Cooking

15 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

Blender, Knife, Large pan

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch

Origin

Source

Platform

instagram

Original Creator

@maritoemoglie_incucina

Origin

Cuisine

Italian

Geographic

Italy, Apulia

Various

Aspect

Texture

Creamy

Flavors

Savory

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Covered), fridge : 3 days (Airtight container)