Leek & Burrata Triangoli with Lemon Butter & Breadcrumbs

Difficulty Level: Moderate

Total Time: 2 hours

Serving Size: 2-4 servings

Ingredients

Leek & Burrata Triangoli:

• 1 cup ‘00’ wheat flour

• 1/2 cup semolina flour

• 2 eggs, 3 yolks

• 6 tbsp. butter

• 2-3 leeks, chopped

• Zest of 1 lemon

• 8 oz. burrata

• 1/4 cup Parmigiano Reggiano, finely grated

• 1/4 tsp. salt

• Juice of 1 lemon

• 1 tbsp. chives, chopped

• 2 tbsp. lemon-garlic panko breadcrumbs

• Pasta water as needed

  
  

Lemon-Garlic Panko Breadcrumbs:

• 1/2 cup plain panko breadcrumbs

• 2 tbsp. extra virgin olive oil

• 1 garlic clove, minced

• Juice of 1/2 lemon

• 1/4 tsp. salt

Directions:

Lemon-Garlic Panko Breadcrumbs:

1. Sauté the minced garlic in olive oil over low heat until fragrant, about 1-2 minutes.

2. Add the panko breadcrumbs and salt; toast until golden brown.

3. Stir in the juice of 1/2 lemon. Stir and continue to toast over low heat for about 2-3 more minutes until crispy.

Leek & Burrata Triangoli:

1. Mix the flours and form a well. Add the eggs and yolks, whisking with a fork while gradually incorporating the flour. Knead for 10 minutes until smooth, then wrap in plastic and rest 30 minutes.

2. For the filling, heat 2 tbsp. butter in a pan over low heat. Sauté the leeks for 1-2 minutes, until soft and fragrant. Add lemon zest and salt to taste. Let cool slightly.

3. Add the burrata, cooked leeks, Parmigiano and salt to a blender and blend until smooth. Add the mixture to a piping bag and set aside.

4. Divide the rested dough into four pieces. Roll each piece into thin sheets using a pasta machine (setting 7).

5. Cut the pasta sheets into 2.5 x 2.5 inch squares. Pipe about 1 tbsp. filling onto each square and shape the triangoli,

6. Bring a large pot of water to a boil. Once the water comes to a boil, add plenty of salt. Cook the triangoli until they float to the top, about 2-3 minutes. Reserve 1 cup of pasta water.

7. While the triangoli cooks, melt the remaining butter in a sauté pan over medium-low heat. Add the juice of 1/2 lemon.

8. Strain the triangoli and add them to the pan along with 1/4 cup of pasta water. Toss over medium-low heat. Add more lemon juice to taste and pasta water as needed.

9. Plate and top with chives and breadcrumbs.