FRIJE

Instructions

• 1.   Prepare the fresh pasta dough by kneading together the wheat flour, eggs, fine salt, and olive oil. Form a nice dough ball and cover it with plastic wrap. Refrigerate for at least 1 hour. Roll out the dough with a pasta machine and shape it as desired.
• 2.   Wash the butternut squash. Dry it with a clean towel. Peel it, remove the seeds, and cut it into small cubes. Peel and finely slice the shallots. In a sauté pan, heat two tablespoons of olive oil. Sauté the sliced shallots for 5 minutes before adding the butternut squash. Cover and cook over low heat for 20 minutes, stirring occasionally. At the end of cooking, blend the sautéed butternut squash with the heavy cream until you obtain a smooth and creamy sauce. Season with salt and pepper, then set aside.
• 3.   Meanwhile, steam your salmon fillets for 10 minutes. Roughly crumble them. Bring a large pot of salted water to a boil. Cook your fresh pasta for 3 minutes, until al dente. Drain carefully and distribute them onto plates with the salmon. Pour the butternut sauce over everything. Drain the burrata and crumble it over the pasta and hot sauce. Sprinkle with chopped parsley and serve immediately.

Nutritional information *