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You are here: Home / Romantic Dinner / Corzetti pasta with basil pesto and burrata cheese

Corzetti pasta with basil pesto and burrata cheese

18 April 2016 by Filippo Romagnoli

Corzetti pasta dish with Ligurian basil pesto and burrata cheese

Here, handmade corzetti is tossed with basil pesto (walnut sauce would work fine too), then topped with creamy burrata cheese. The contrasts in texture and flavor are like a party in your mouth.

Corzetti pasta with basil pesto and burrata cheese

Ingredients (serves 4):

For the sauce:

fresh basil leaves

parmigiano reggiano

garlic

pine nuts

walnuts

extra virgin olive oil

salt

burrata cheese

To make corzetti pasta, follow this recipe.

Prepare the pesto by combining the basil, the parmigiano reggiano, the peeled garlic, the nuts and extra virgin olive olive in a blender until creamy and finely chopped. You don’t need measurements to make pesto, just taste it to see if more oil, cheese or nuts are needed.

Once you’ve cooked the pasta in salted boiling water, drain it and then add the pesto. Top each portion with a dollop of burrata cheese and drizzle with extra virgin olive oil. Serve immediately.

Filed Under: Romantic Dinner, vegetarian Tagged With: basil, burrata, pesto

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HELLO AND WELCOME TO ROMAGNOLI!

We’re a family of woodcarvers located in Tavarnelle Val di Pesa, a tiny town 20 minutes from Florence, Italy. We specialize in handcrafted wooden pasta tools such as corzetti stamps and rolling pins. We’ve been working as woodcarvers in Tuscany since 1918.

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ABOUT CORZETTI STAMPS

A corzetti stamp is a two-piece pasta tool: one piece is a pasta cutter, the other is an engraved stamp with a design that embosses itself on the pasta. Our corzetti stamps are handmade in our Tuscany-based workshop using quality woods and no paint or lacquer.

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Filippo Romagnoli
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