Pici à la ’nduja, peperonata et burrata

Ingrédients

• 1 cup (loosely packed) parsley
• 1 garlic clove, crushed
• 165 ml (2/3 cup) extra-virgin olive oil
• Finely grated zest and juice of 1 lemon
• 100 gm finely grated parmesan
• 100 gm ’nduja
• 1 tsp smoked paprika
• 2 burrata, at room temperature, drained
• Pici dough
• 440 gm 00 flour, plus 80gm extra flour for dusting
• 1 1/2 tbsp extra-virgin olive oil
• Semolina for dusting
• Peperonata sauce
• 2 large capsicums, cheeks removed
• 100 ml extra-virgin olive oil
• 600 gm cherry tomatoes
• 4 garlic cloves, peeled and bruised with back of knife
• 2 small rosemary sprigs, leaves stripped
• 2 tsp aged balsamic vinegar

Préparation

1. 1

   1: 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).

2. 2

   2: 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.

3. 3

   3: 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.

4. 4

   4: 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.

5. 5

   5: 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.

6. 6

   6: 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.