Homemade fettucini with tomato puglia burrata cream, meatballs with spices |

Preparation time: 30 min

• Prep

  Finely chop the dried tomatoes. Chop the onion finely. Finely chop the French shallot. Make your chicken stock and keep it warm, drain the Burrata

• Meatballs

  Place the ground pork in a bowl with the onions, panko, green onions, eggs, milk, mustard and ground spices Using an ice cream scoop, make small balls to portion out the meat and roll it by hand afterwards. Let the meatballs rest in the fridge for an hour before cooking. To cook, poach the meatballs in the chicken stock until they are brown and firm. (around 20 minutes) Drain the meatballs from the liquid onto a plate lined with absorbant paper. Finally, brown the meatballs in a pan with a drizzle of olive oil until they are golden and crispy.

• Pouilles Burrata sauce

  In a buttered saucepan, brown the garlic and tomato paste for a few seconds until lightly browned. Add the crushed tomato and the sugar.

  Let it reduce over low heat for a good 20 minutes, stirring regularly. 

  Slice the Burrata and add it to the tomato sauce, mix and adjust the seasoning.

• To serve

  Add a little cooking water to the sauce (to bind the sauce). Make little nests with the pasta by rolling them up with tongs and place them in the center of the plates. Place the meatballs around the pasta and serve immediately with a little Burrata and tomato sauce.

• Pasta dough

  Place all of the ingredients in a food processor and start to mix them all together.  Finish the dough by hand and let it rest at least 30 minutes.

  With the aid of a pasta roller, roll out the dough until it's nice and make sure to have plenty of flour to avoid it sticking.  Next, pass it through the pasta machine with the fettuccine attachment.  Cook the pasta in a large pot of boiling salted water for about 2 minutes, then strain and sprinkle with olive oil to avoid them sticking together.

  Serve the pasta with the meatballs and tomato sauce on top.