Lasagna pistacchio e Burrata

4 servings

3 x 125g Buffalo Burrata
500g egg pasta sheets
150g Parmigiano Reggiano
EVO Oil, as needed
Pistachio, as needed
Salt, as needed


Blend the core of the Buffalo Burrata in a mixer. 
Add the pistachio grain, Parmigiano and salt to the cream.
The mixture should be soft.
Now arrange the lasagna in a baking dish, by alternating pasta sheets with the Buffalo Burrata, pistachio and Parmigiano cream (you can even add some of your favourite Campania Buffalo cold cut).
After completing all the layers, bake at 200°C for 25 minutes.
Serve with a drizzle of pistachio grains.
The buffalo ingredient
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