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.
http://www.grubstreet.com/2014/10/burrata-dishes-new-york.html
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.
http://cookingwithauntjuju.com/2016/09/16/capellini-with-burrata/
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…
Mama Mia Judi! You are a quick study! Your burrata pasta looks absolutely divine! In a pasta, the burrata dissolves easily in a creamy sauce and I like using it best this way too. When we use the burrata as an appetizer, we spread it on a crostini first then load it with other ingredients, like fresh tomatoes and basil. Glad you are a convert Judi!
Thanks – I absolutely love this cheese like you do Johanne – thanks so much for introducing me to it. I keep buying out Whole Foods and I have to wait for them to re-stock LOL. Great suggestion for an appetizer on some homemade bread.
How could you not love this dish with all its yummy ingredients.
Thanks – It’s a favorite now as it is so quick, easy and delicious.
Such a great combination of flavors and colors here. Hard to resist! 🙂
Thanks Ronit – you can tell I really love this cheese especially in a pasta dish with fresh tomatoes and basil 🙂
Gorgeous dish for an appetizer or a quick summer meal Judi. I too had never tried or heard of burrata when I first read Johanne’s recipe. Now that you’ve endorsed it as well, I’ll have to get cracking as my palate demands a taste of this great looking cheese with a tasty center. Nothing quite like fresh tomatoes and basil to round things off nicely. Thanks for bringing this to Fiesta Friday, have a wonderful weekend!
Thanks Loretta – I love the cheese and have some in the refrigerator just waiting to make it again. I know you would enjoy it as well – such fun to cut into it and see all that delicious filling. Then of course fresh tomatoes and basil – how can you go wrong. The recipe is a keeper for sure! Happy Fiesta Friday and enjoy your weekend as well.
This cheese sounds like heaven to me. What a wonderful recipe! Delicious looking! Thanks for sharing for FF. Wishing you a great weekend!
Thanks Arlene – the cheese is the best ingredient I have tasted lately and just love it in this pasta dish. Nice change from a tomato-based recipe. Rain today and sunshine tomorrow – have a great weekend.
I really have to make it to Whole Foods to get some of this cheese! This looks heavenly to me. When I make this I’ll make the creamy sauce like you did the second time. xo
One question though. How did you make the cheese into a sauce?
I cut the shell into very small pieces along with the filling and let it sit out, back in its container covered, at room temperature for awhile. The cheese is the first thing I put on the hot pasta and it really just melts into it with a little chunk here and there. You don’t see a sauce as the pasta absorbs it – you could always add a little hot water from the pasta as I sometimes do when I make a pesto sauce 🙂
Thank you!
Thanks Kathryn – I also found it at one of my Meijer stores. It is a special handmade cheese that gets my tastebuds going.
This looks so delicious! I’ve never had Burrata cheese-it sounds wonderful!
Thanks Nancy – it just melts in your mouth. I hope you give it a try as it really makes a pasta dish special – the flavor!!!
So much flavor! That cheese looks amazing
Thanks Lynn – it was such a surprise when I cut into it. Just beautiful cheese, taste and looks 🙂
Yes a huge surprise
I’ve never tried burrata before, but I’ve been hearing a lot about it lately. I can see why, now. It sounds wonderful. This pasta looks really delicious with all the fresh tomatoes and, of course, that cheese. Thanks for sharing it at Fiesta Friday!
Thanks Natalie – this is a special cheese that is delicious on pasta and would make terrific appetizers on some good homemade bread. Happy FF!
I love dishes like this! Yum!
Me too Antonia!
That cheese looks amazing!! I’ve never tried burrata, I need to find some 🙂
You will not be disappointed Elaine – I’ve never tasted anything like it. Burrata will certainly be a favorite in my kitchen 🙂
I need to track some down!
Oh heavens, Judi this sounds so creamy and delicious. I love how fresh it looks. My son is going to love this one. He’s the one who introduced burrata to me. I’d never heard of it!
Thanks Julie – I’ve really enjoyed this new cheese. The novelty of it and it apparently has tweaked many chefs interest as Johanne found out when she first tried it at a restaurant.
Oh man, this looks so fresh yet creamy and delicious! The boyfriend goes nuts over creamy cheese so I’ll be on the hunt for burrata cheese so I can make this for him! If I can’t find any burrata, what would be the best substitute? Mozzarella? Or would ricotta be better since it’s creamier?
Thank you Ai – what a pleasant surprise when you first cut into it. Probably fresh Mozarella would be the best substitute as you want the flavor and ricotta has a different taste.
Great, Tasty Recipe!
Thank you – it is always fun to discover “new” ingredients and Burrata is a new favorite!
I would certainly want to eat this for my lunch. Have a great week!
This pasta is perfect for lunch on its own or dinner with a salad. Enjoy your week…
It must be Burrata week! I didn’t know whole foods stocked it – the dish sounds amazing!
Mollie
Apparently, it has been popular with many “trendy” restaurants and is often served simply as a starter. I would like it with just some fresh tomatoes and basil or maybe spread on a crostini with a little oil, possibly salt and a basil leaf. It is becoming more available in stores as its popularity grows 🙂 By the way I also found it at one of my Meijer stores.
Two cheeses make me weak at the knees, manchego and burrata…and Brie…and Boursin…oh well, I guess there are more than two 😄, but burrata is definitely up there. But I’ve only had it on bread, with a little bit of pesto. I’ve never had it in a hot/warm dish like you have here. The thought of it just makes my mouth water…soooo YUM!!
Thanks Angie – I love all the cheese you mentioned – just surprised that I never had burrata before. It is so good and it was “love” at first taste. I even ate leftovers cold from the refrigerator. I plan to make some homemade bread and try different toppings, pesto would be delicious 🙂
This looks amazing!
Thanks Debbie!
Loving the colours of this meal! I am totally pro-cheese, I need this dish in my life.
Thanks – we really enjoyed this cheesy, salty tomato pasta with fresh basil. Simple, easy and delicious 🙂
Every restaurant I’ve been going to has burrata lately. I’m loving it. Your recipe looks AMAZING!
Thanks – we rarely order appetizers with our dinners out but I will be looking for burrata from now on. Of course I will be making some appetizers here in my kitchen and this lovely pasta dish 🙂
What a wonderful dish! I resisted burrata because of its trendiness, but fell in love when I finally tried it. If you read my NYC post when we visited and ate at a restaurant in Eataly, we had straciatella as an appetizer, which is the INSIDE of burrata ! Can you imagine how lovely that was!!!
Thanks Mimi – yes I know as I hope to try a number of different appetizers using it (see my link above). Such a fun surprise when you first cut into it.
Hi Judi
I love burrata and this looks great! I think it adds something to almost any dish and this looks so good I am getting hungry! 🙂
Thanks Petra – I sure have been enjoying it 🙂