Summery freshness meets creamy elegance
This cold pasta combines the delicate aniseed scent of young fennel with the lemony freshness of lemon balm. The whole thing is rounded off with melt-in-the-mouth burrata, which gently blends with the pasta when mixed. A dash of lemon and the best olive oil make this a light, aromatic summer dish. Ideal for hot days and a delight that is easy to prepare.
Ideal wine pairing: Lugana DOC (Veneto or Lombardy, Italy)
A Lugana DOC from Lombardy is perfect for this dish. Its lively citrus freshness, paired with floral notes and a hint of minerality, perfectly captures the freshness of the lemon balm. The moderate acidity emphasizes the fennel without overpowering it and elegantly balances the creamy texture of the burrata. The fine almond note of many Lugana rounds off the overall picture and gives the pairing a summery, Italian soul.
Further wine recommendations:
Verdicchio dei Castelli di Jesi DOC (Marche, Italy): With its freshness, fine bitter almond note and delicate body, this white classic harmonizes perfectly with fennel and burrata. The acidic structure makes it lively on the palate and gives the dish a Mediterranean clarity.
Soave Classico DOC (Veneto, Italy): The floral and fruity nuances of this Garganega-based wine pick up on the citrus aromas, while its fine minerality supports the freshness of the dish. The subtle almond note goes excellently with lemon balm.
Vermentino di Gallura DOCG (Sardinia, Italy): With notes of citrus, wild herbs and salty minerality, Vermentino adds depth and body. The fennel-like character is emphasized without being dominant. A wonderfully vibrant pairing.
Pecorino DOC (Abruzzo, Italy): This powerful yet animating white wine with aromas of grapefruit, yellow flowers and delicate fennel is an excellent accompaniment to burrata and pasta. Its fine spiciness adds structure to the dish.
Etna Bianco DOC (Sicily, Italy): Made from the Carricante grape, this wine brings smoky minerality, citrus freshness and salty tension. With fennel, lemon balm and creamy burrata, the result is a complex yet light taste experience.
The recipe:
Pasta fredda mit Zitronenmelisse, Fenchel & Burrata
Cooking utensils
- 1 Großer Topf für Pasta
- 1 Schüssel zum Marinieren
- 1 Schneidebrett & Messer
- 1 Zitronenreibe
Ingredients
Für die Pasta:
- 180 g kurze Pasta z. B. Fusilli oder Farfalle
- 1 kleine Fenchelknolle in feinen Streifen
- 1 Kugel Burrata
- 2 EL Olivenöl
- Saft und Abrieb von 1 Bio-Zitrone
- 1 EL Zitronenmelisse fein gehackt
- Salz Pfeffer
Preparation
Pasta garen:
- Pasta in reichlich Salzwasser al dente kochen, abgießen, kalt abschrecken und abtropfen lassen.
Marinieren:
- Fenchel mit Zitronensaft, Zitronenabrieb, Olivenöl und Zitronenmelisse marinieren, mit Salz und Pfeffer abschmecken.
Anrichten:
- Pasta mit Fenchelmischung vermengen, auf Tellern anrichten, Burrata zerpflücken und darüber geben. Sofort servieren oder leicht gekühlt genießen.
Empfohlene Beilagen:
- Crostini mit Oliventapenade
- Gurken-Zitronen-Salat
- Gegrillte Zucchinistreifen
