While looking through my reader I came across this pasta recipe from Johanne https://frenchgardenerdishes.com/2016/09/08/late-harvest-pasta-with-creamy-burrata-and-salami/ The Burrata cheese caught my attention and I had to explore further.
This cheese resembles a fresh Mozzarella ball, but when you cut into you will discover a very rich filling of soft Mozzarella pieces soaked in heavy cream. You heard right – heavy cream! The cheese has a shell with the same consistency of regular Mozarella but the filling is almost like cottage cheese, but much creamier and way more delicious 🙂
If you want to see how “trendy” restaurants are serving it check out this link for 24 different ways to use burrata.
I changed a few things in this recipe; as Johanne mentioned you can make this to taste using fresh veggies and herbs from your garden or the market. I have two other similar pasta dishes using the bounty of the summer: Ina’s Capellini with Tomatoes and Basil and a Weight Watcher’s version, Capellini with Fresh Tomato Sauce.
This recipe is off the chart and is so good with the saltiness of the prosciutto, the creaminess of the Burrata and the freshness of the tomatoes and basil. Bon Appetit!
Capellini with Burrata, Prosciutto, Tomatoes and Basil
- 8 oz. capellini
- tbsp. or two of extra virgin olive oil
- ground or whole hot pepper flakes (to taste)
- prosciutto (could use bacon, any kind of salami or pancetta)
- one or two large tomatoes; peeled, seeded and chopped or use cherry tomatoes, cut in half
- clove or two of garlic, minced and added to the chopped, fresh tomatoes
- diced red onion (to taste)
- if I had a zucchini I would have added that
- one whole ball of burrata cheese, torn or chopped into pieces (open in the sink as it is packaged in water and it kind of spills out when you open it); the second time I made it a sauce versus chunks of cheese and I liked it that way better – just cut up the cheese and filling into very small pieces
- basil, minced (to taste) or any herbs of your choice
- sprinkle or two of Parmesan cheese
Prepare the onions, tomatoes and garlic, burrata cheese and brown the prosciutto; set aside. Cook the pasta – capellini only takes 2-4 minutes to cook. Drain and and place in a bowl.
Toss the pasta with the oil and add some hot pepper to taste. Immediately add the cheese to the hot pasta, then the onions, tomatoes and prosciutto. Top with minced fresh basil and Parmesan cheese if desired and serve.
Comment: I made this recipe twice and the second time I chopped up the outer shell, along with the filling, into small pieces. I placed it all back in the container, covered it and let it sit at room temperature for awhile. It coated the hot pasta really nicely with a few chunks of cheese here and there – I like this way better.
Recipe by cooking with aunt juju
I actually made this recipe twice I liked it so much. This time I made the cheese more of a sauce versus just chunks of cheese and added fresh Parmesan. The garlic was a nice addition too…