Fusilli With Cabbage Cream And Burrata

Method

1. Bring a large pot of salted water to a boil. Add the inner leaves of the savoy cabbage and cook until very tender (about 10 minutes).
2. Meanwhile, prepare the crispy chips: remove the central rib from the outer leaves, tear them into pieces, and toss with olive oil, salt, and chili powder. Spread on a baking sheet and bake at 200-220°C (400-430°F) for 5-10 minutes until crisp.
3. Drain the boiled cabbage leaves (do not cool them in ice water) and transfer directly to a blender. Blend until smooth, adding a little of the cooking water if needed to reach a creamy consistency. Drizzle in a bit of olive oil while blending.
4. Cook the fusilli in the same cabbage cooking water until al dente (reserve some pasta water).
5. In a large pan, heat olive oil and lightly fry a clove of garlic and a piece of fresh chili (or to taste). Once fragrant, remove the garlic.
6. Add the cabbage cream to the pan and stir. Drain the pasta and add it to the cream, tossing over medium heat for about 2 minutes. Add a splash of pasta water if needed to loosen.
7. Prepare the burrata: in a bowl, break up the burrata with a fork. Season with salt, pepper, lemon zest, chopped hazelnuts, and a drizzle of olive oil. Mix gently.
8. Plate the pasta, top with spoonfuls of the seasoned burrata, sprinkle with the crispy cabbage chips and a dusting of chili powder. Serve immediately.