Caciotta Bowl with Linguine all’ Amatriciana with Burrata

Cook Time 1 hour 20 minutes

Servings 4

Ingredients

2 mini burrata

4 plain caciotta (needs to be carved like a parmesan wheel for pasta)

350g linguine

550g napoli sauce (see below)

70g guanciale, diced

1 long red chilli, sliced

5g basil

Salt

Black pepper

Olive oil

Napoli Sauce

½ brown onion, roughly chopped

½ carrot, roughly chopped

1kg of whole peeled tomatoes

5g salt

50g olive oil

Method

In a pot sauté the onion and carrot with some oil, cook for 5 minutes, mixing time to time, and add the whole tomatoes. On a low heat cook it gently until the tomatoes dissolve in the sauce (around 40 minutes to 1 hour). When is ready add the rest of the ingredients and blend with a hand blende or regular blender. Reserve.

To assemble and plate. The caciotta needs to be at room temperature. 

Place the pasta in a large pot of boiling water cook the pasta until al dente according to package instructions. 

While the pasta is cooking in a pan add the guanciale and let it render the fat at low heat, when is crispy add the chilli and cook for 1 minute. Add the Napoli sauce, add the pasta when is ready toss and season to taste with salt.

To plate, place the caciotta in the middle, using tongs make a nest with the spaghetti, spoon some of the sauce and guanciale on top, place the burrata and basil in the top of the nest and season with olive oil, salt and black pepper.