Baked lumaconi pasta

Lumaconi de Pasta al Horno
Chef: Paolo Lopriore
Country: Italia
City: 53100 Siena
Address: Strada di Certosa, 82
(+39) 0577288180

The fact that Paolo Lopriore is the most avant-garde chef in Italy today does not mean that he hasn’t the capacity to reinvent traditional recipes. All the flavor of southern Italy is expressed in this immaculate, gigantic pasta, preserving every bit of its textural and sapid identity, it is lucidly and majestically impregnated with traditional ingredients, with wisdom and assuredness: tomato, basil, burrata cheese, aged parmesan…
A perfect reformation of Italian cuisine presented by a revolutionary.

The Recipe

Baked lumaconi pasta

for 4 servings:

  • 8 hard semolina lumaconi shells
  • 2 burrate*
  • 12 fresh basil leaves
  • Extra virgin olive oil
  • 20 g grated Parmigiano-reggiano
  • 400 g tomato sauce perfumed with garlic and basil
  • 3 g agar
  • Salt, pepper and sugar
  • * Mozzarella di búfala with its cream.



For the tomato sauce perfumed with garlic and basil:
In a large saucepan heat a tablespoon of olive oil, perfume with whole basil leaves and two peeled, sliced garlic cloves with stems removed.Add 500 g of tomato, season with salt, pepper and sugar and cook for 20 minutes.
When finished, add the agar, pass through a sieve and store in the refrigerator.

Boil the lumaconi in an abundant amount of salted water, drain, dry lightly, place them in a casserole dish and dress with a dash of salt, pepper and olive oil.

Fill each lumacone with a cube of burrata cheese, julienned basil and a spoonful of jellied tomato.
Bake for 6 minutes in the oven.
Meanwhile, cover a non-stick sauté pan with a moderate layer of parmesan. Brown the cheese and coat the lumacone. Serve onto four hot individual plates.