URBAN LIFE 'N STYLE OCTOBER 2016 | OUT THE BOX

Lemon Tagliolini With burrata, sea asparagus, oyster leaf and red prawns 300g 220g 100g 150g 300g 50g Tagliolini Pasta: Flour Semolina Egg yolk Burrata sauce: Burrata Cream Mozzarella Salt & Pepper Tagliolini Knead the dough, let it rest in the fridge for about 20 minutes. Roll out to 1/2 and portioned to 80g. Burrata sauce Brew the vacuum-sealed ingredients. Cook in the microwave for about 20 seconds leave to infuse and cool, filter and reduce to desired consistency. Sea asparagus sauce Boil the sea asparagus in salted water for 4-5 minutes, immediately cool and emulsify with a mixer with extra virgin olive oil add salt, pepper, grated lemon and a little tarragon. SERVES: 4 To View The Full Recipe Click HERE 78 urbanlifenstyle.com 79

URBAN LIFE 'N STYLE OCTOBER 2016 | OUT THE BOX | Page 78