Courgetti with burrata, prosciutto and sundried tomato

Step 1/3

• 2 zucchini

• wok
• spiralizer

Cut the zucchinis in spaghetti using a spiral cutter. Season with salt and pepper and simmer short in a olive oiled wok pan.

Step 2/3

• 1 shallot
• 1 clove garlic
• 10 sun-dried tomatoes
• 200 g tomato purée (passata)
• 1 tbsp balsamic vinegar
• 1 bundle basil

• nonstick pan

In another pan, stew the garlic and onion in some olive oil. Add the sundried tomatoes, passata, balsamic vinegar and a tablespoon of the oil from the tomatoes. Season with salt, pepper and basil. Let it simmer for about 10 minutes.

Step 3/3

• 125 g burrata cheese
• 4 slices prosciutto
• 2 tbsp pine nuts

Serve the zucchini spaghetti with the tomato sauce, burrata, prosciutto and pine nuts.

Enjoy your meal!