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Bucatini with Burrata and Asparagus

Enjoy in a new way your favorite Italian cheese from Puglia ! 


For 4 persons :


  • 400g of Bucatini
  • 6 Asparagus, ends trimmed 
  • 1 Burrata (300g)
  • Extra Virgin Olive Oil
  • Salt and Pepper
  • Fresh Roquette salad




1. Cook the asparagus in salted boiling water for 5mn. Drain.


2. Cut the asparagus into 5cm pieces and brown it for a few minutes in a frying pan with a trickle of extra virgin olive oil. Once cooked, put them aside.


3. Cook the Bucatini pasta into boiling water for 6mn. 


4. Dice the burrata into 3 or 4 cm cubes.


5. Mix together the pasta, asparagus and half of the burrata cubes. Season with salt and pepper.


Presentation : Place some pasta in each plate, then sprinkle some roquette salad and finely add some burrata cubes on top.