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Linguini

with tomato-mascarpone sauce, pancetta, burrata and crispy capers

photo1 | Debic

Ingredients

Tomato-mascarpone cream sauce

1 red pepper

50 ml olive oil

30 g chicken stock paste

800 g tomato coulis

20 g sambal

1.5 l Debic Cream Plus Mascarpone

Garnish

100 g capers

50 ml olive oil

1.2 kg fresh linguini

1 bunch of chives

3 burrata

30 pancetta slices

black pepper

1 small frisée salad

1 bowl of beetroot leaves

Debic products used

Cream Plus Mascarpone 1L

Preparation

Tomato-mascarpone cream sauce

Briefly sauté the red pepper cut in fine brunoise in the olive oil.

Add the chicken stock paste, tomato coulis and sambal.

Boil down briefly.

Finally, mix in the Cream Plus Mascarpone.

Season to taste with salt and pepper.

Garnish

Fry the capers in the olive oil until crispy and store in a dry place.

Cook the linguine al dente in salted water.

Finely chop the chives.

Assembly

Mix the linguini with the tomato-mascarpone cream sauce. Twirl onto a meat fork and arrange on the plate. Tear the burrata over the food and dress the pancetta on top. Finish with crispy capers, chives, black pepper, salad and beetroot leaves.

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