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Alfons Schuhbeck and Sven Ulreich cook Kamut pasta with basil pesto

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Together we move! As part of FC Bayern's Audi Summer Tour, chef Alfons Schuhbeck and goalkeeper Sven Ulreich cooked Kamut pasta with basil pesto and Burrata with multi-colored tomatoes and basil. Here are the recipes:

Kamut pasta with basil pesto

Ingredients for 4 servings:

Pesto:
- 1 bunch of parsley
- 1 or 2 bunches of basil
- Salt
- 1 tsp. freshly-grated Parmesan
- 1 tsp. freshly-browned pine nuts or almond flakes
- 1 small garlic clove, cut into slices
- 30ml olive oil
- 30g sunflower oil
- Mild chilli salt
- Freshly-ground pepper
- A few drops of lemon juice

Pasta:
- 500g Kamut pasta
- Salt
- 3 slices of ginger
- 200 ml vegetable stock

Also:
- Grated Parmesan or Pecorino for sprinkling

Preparation:

Pesto:
Tear the parsley leaves from the stems, blanch in salted water, rinse in cold water and drain in a sieve. Squeeze out the remaining water well with your hands and roughly chop with a knife. Tear the basil leaves from the stems and place in a high-speed shredder with the parsley. Add the Parmesan, pine nuts, garlic, olive oil and sunflower oil. Season with chilli salt, pepper and lemon juice and blend to a fine-grained green paste.

Pasta:
Cook the pasta in salted water with the ginger for 2 to 3 minutes less than indicated on the packet. Pour into a colander and leave to drain. Pour the stock into a large deep pan, add the pasta and cook for 1 to 2 minutes until almost all the liquid has boiled away. Stir in about half of the pesto and remove from the heat. (Keep the remaining pesto refrigerated and use it elsewhere).

Serve:

Serve on warm pasta plates and sprinkle with Parmesan.

 

Burrata with multi-colored tomatoes and basil

Ingredients for 4 servings:

- 750g multi-colored tomatoes (various sizes) like yellow Roma, Tiger, or red cherry tomatoes
- 1 tbsp. pine nuts
- 4 balls of Burrata
- Freshly-ground black pepper
- Some olive oil to drizzle
- Small-leafed basil (such as Greek basil) to garnish

Preparation:

Clean and wash the tomatoes. Cut the large tomatoes into wedges, halve the small ones. Season the tomatoes with chilli salt. Roast the pine nuts in a frying pan over a medium heat (without fat) until golden brown.

Serve:

Place a ball of Burrata in the centre of each plate. Cut lengthwise to just over halfway and open a little. Spread the tomatoes around the outside. Grind black pepper over the top and drizzle with olive oil. Sprinkle the pine nuts on top. Decorate with basil.

Bon appétit!

Find out everything you need to know about the FC Bayern Audi Summer Tour here:

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