for 2 person

Sauce

15 g	dried porcini mushrooms
2 dl	water
1 tbsp	olive oil
1	garlic clove, squeezed
100 g	dried tomatoes in oil
¼ tsp	salt
a little	pepper
2 tbsp	white balsamic vinegar

Pasta

200 g	fregola sarda (e.g. Fine Food)
1 parcel	Fine Food Burrata Piccola (approx. 200 g), drained
½ tsp	salt, boiling

How it's done

Sauce

Soak the mushrooms in water for approx. 5 mins., drain, retain the mushroom water. Roughly chop the mushrooms. Heat the oil in a non-stick frying pan. Add the garlic, tomatoes and mushrooms, fry for approx. 5 mins., stirring occasionally, then season. Pour in the mushroom water, balsamic and tomato oil, simmer for approx. 5 mins.

Pasta

Cook the pasta in boiling salted water until just al dente. Set aside approx. 100 ml of the cooking water, drain the pasta. Place 2 burrata balls and the reserved cooking water into the same pan, stir until smooth, season with salt. Add the pasta and sauce, mix and heat gently. Plate up the pasta, top with the remainder of the burrata.

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