Leek Burrata Triangoli with Lemon Butter (Printable Version)
Delicate pasta triangles filled with burrata and leeks, finished with lemon butter and golden breadcrumbs.
# What You Need:
→ Pasta Dough
01 - 2 cups plus 1 tablespoon 00 flour (plus extra for dusting)
02 - 2 large eggs
03 - 1 tablespoon olive oil
04 - Pinch of salt
→ Filling
05 - 2 medium leeks, white and light green parts only, cleaned and finely chopped
06 - 7 oz burrata cheese, well-drained
07 - 2 tablespoons unsalted butter
08 - Salt and freshly ground black pepper, to taste
09 - Zest of ½ lemon
→ Lemon Butter Breadcrumbs
10 - 1¾ oz fresh sourdough breadcrumbs
11 - 2 tablespoons unsalted butter
12 - Zest of 1 lemon
13 - 1 tablespoon finely chopped fresh parsley
14 - Pinch of salt
→ Sauce
15 - ¼ cup (½ stick) unsalted butter
16 - Juice and zest of ½ lemon
17 - Freshly cracked black pepper
# Directions:
01 - Mound the flour on a clean work surface and create a deep well in the center. Add the eggs, olive oil, and salt into the well. Using a fork, gradually draw in flour from the inner walls of the well until a shaggy dough forms. Knead firmly for 8 to 10 minutes until the dough is smooth, elastic, and springs back when pressed. Wrap tightly in plastic wrap and let rest at room temperature for 30 minutes.
02 - Melt 2 tablespoons of butter in a skillet over medium heat. Add the chopped leeks and sauté for 6 to 8 minutes until softened and translucent, taking care not to brown them. Allow the leeks to cool completely, then gently fold together with the drained burrata, lemon zest, salt, and pepper until evenly combined. Set aside.
03 - Divide the rested dough in half and keep one portion wrapped while working. Roll out each portion on a floured surface or pass through a pasta machine to approximately 1 mm thickness. Cut the sheets into squares about 3 inches per side. Place 1 teaspoon of filling in the center of each square, fold into a triangle, and press the edges firmly to seal, dabbing with a little water if needed. Arrange the triangoli on a floured tray and repeat with the remaining dough and filling.
04 - Melt 2 tablespoons of butter in a skillet over medium heat. Add the fresh sourdough breadcrumbs and toast, stirring frequently, until golden and crispy, about 3 to 4 minutes. Stir in the lemon zest, parsley, and a pinch of salt. Remove from heat and set aside.
05 - Bring a large pot of generously salted water to a gentle boil. Cook the triangoli for 3 to 4 minutes until they float and the pasta is tender but still al dente. Meanwhile, melt ¼ cup of butter in a large skillet over medium heat, then add the lemon juice, lemon zest, and a generous amount of freshly cracked pepper. Using a slotted spoon, transfer the cooked triangoli directly into the lemon butter sauce and toss gently to coat. Plate the triangoli, sprinkle generously with the lemon butter breadcrumbs, and garnish with additional parsley if desired.
# Expert Tips:
01 -
- The combination of creamy burrata and sweet leeks tucked inside delicate pasta is the kind of thing that makes people close their eyes when they take the first bite.
- Those lemon butter breadcrumbs on top add a crunch that turns a simple dish into something you would happily pay restaurant prices for.
02 -
- If your filling is too wet the triangoli will burst open during cooking, so do not skip draining the burrata thoroughly on paper towels.
- Resist the urge to boil the water vigorously because a gentle boil prevents the delicate pasta from tearing apart as it cooks.
03 -
- Use a pasta machine rather than a rolling pin if you have one, because getting the dough thin enough by hand takes serious practice and a machine gives you consistent translucent sheets every time.
- Keep a damp towel over your rolled out pasta squares while you work so they do not dry out and crack at the edges before you can fold them.