Brett Stevens
The dramatic effect of whole burrata artfully dressed in Italian red and green will impress at the table.
Ingredients
Method
For pici dough, combine flour and 2 tsp fine sea salt in a large bowl; make a well in the centre, then add oil and 165ml warm water. Using your hands, mix to form a shaggy dough. Transfer to a clean work bench and knead until smooth (5-8 minutes). Divide dough into two, shape in rectangles and pat down to about 1cm thick; wrap in plastic wrap, then rest at room temperature (1 hour).
Meanwhile, for peperonata sauce, preheat oven grill to high. Place capsicum, skin-side up, on an oven tray lined with foil; drizzle with 1 tbsp oil, season and grill until blackened (10-12 minutes). Transfer to a bowl and cover with plastic wrap to steam. Cool briefly, then peel capsicum (discard skins) and set aside. Adjust oven to 200°C fan-forced. Place remaining ingredients in roasting pan, season and toss to combine. Roast until slightly caramelised (25-30 minutes). Cool briefly. Transfer to a food processor with charred capsicum; process until smooth and season.
To roll pici, place extra flour in a large bowl. Roll one portion of dough to a 35cm x 12cm rectangle. Cut dough crossways into 5mm strips. Using your fingertips, roll each strip into a 25cm long rope. Transfer each rope to the bowl of flour and dust to coat, then place on a lined tray lightly dusted with more flour. Repeat with remaining dough portion. Cover and refrigerate until required.
Combine parsley, garlic, 125ml olive oil, lemon zest and juice in small blender and blend until bright green and smooth. Transfer to a small bowl and season; set aside until required.
Heat peperonata sauce in large saucepan over low heat until hot. Shake off excess flour from pici. Cook pasta in a large saucepan of salted water until al dente or until they float to the surface (3-4 minutes). Drain; reserving 125ml pasta water. Add pasta to pan with peperonata sauce and three-quarters of the parmesan. Gradually add pasta water, stirring constantly, until glossy and coated.
Meanwhile, heat remaining olive oil in a small frying pan over medium heat. Cook ’nduja and paprika, stirring constantly, until golden and fragrant (3-4 minutes). Divide pasta among two serving bowls; top with burrata, spoon over ’nduja, scatter with extra parmesan and drizzle with parsley oil to serve.
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