Leek Burrata Triangoli Lemon Butter (Print View)
Handmade pasta triangles filled with burrata and leeks, finished with lemon butter and crunchy breadcrumbs.
# What You Need:
→ Pasta Dough
01 - 2 cups 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 ounces 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 ounces 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 (2 ounces) unsalted butter
16 - Juice and zest of ½ lemon
17 - Freshly cracked black pepper
# How-To Steps:
01 - On a clean work surface, mound the flour and create a well in the center. Add the eggs, olive oil, and salt into the well. Gradually draw in flour from the edges using a fork, then knead by hand for 8 to 10 minutes until the dough is smooth, elastic, and springs back when pressed. Wrap tightly in plastic wrap and 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 but not browned. Remove from heat and allow to cool completely. Gently fold the cooled leeks together with the drained burrata, lemon zest, salt, and pepper until evenly combined. Take care not to overwork the burrata.
03 - Divide the rested dough in half. Working with one portion at a time, roll out on a floured surface or pass through a pasta machine to approximately 1 mm thickness. Cut the sheet into squares about 3 inches per side. Place 1 teaspoon of filling in the center of each square, fold diagonally into a triangle, and press the edges firmly to seal, dabbing with a little water if needed. Arrange 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 sourdough breadcrumbs and toast, stirring frequently, for 3 to 4 minutes until golden and crispy. Remove from heat and stir in the lemon zest, chopped parsley, and a pinch of salt. Set aside.
05 - Bring a large pot of generously salted water to a gentle boil. Drop the triangoli in and cook for 3 to 4 minutes until they float and the pasta is tender yet firm. Meanwhile, melt ¼ cup of butter in a large skillet over medium heat and add the lemon juice, lemon zest, and cracked pepper. Transfer the cooked triangoli directly into the lemon butter sauce using a slotted spoon and toss gently to coat. Plate the triangoli and finish with a generous sprinkle of the toasted lemon breadcrumbs. Garnish with additional parsley if desired.
# Expert Hints:
01 -
- The contrast between the creamy burrata filling and the crackle of toasted sourdough breadcrumbs will ruin plain pasta for you forever.
- Lemon zest threaded through almost every element makes the whole dish feel bright and surprising without overpowering the delicate leeks.
02 -
- If your burrata is too wet the filling will leak out during boiling, so drain it patiently on paper towels and gently pat the exterior dry.
- Keep the boiled triangoli moving in the sauce off direct heat, because lingering too long on the burner makes the pasta gummy and the butter break.
03 -
- Freeze any extra triangoli on a floured tray in a single layer before transferring to a bag, and boil them straight from frozen with just one extra minute of cooking time.
- Homemade sourdough breadcrumbs toast more evenly if you let the bread dry out uncovered overnight rather than toasting fresh crumbs in the pan.