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The obvious way to use burrata cheese is in caprese salad. At Moderno, executive chef (and self-proclaimed burrata enthusiast) Phil Rubino gave the creamy cheese new purpose in a pasta course. In this light summery dish, the Chicago chef tosses sweet summer squash with hand-cut noodles, herbs and a lashing of freshly cracked black pepper. Bite-size bits of burrata and golden bread crumbs contribute contrasting textures and a complexity of flavor that belie the recipe’s short ingredient list. Just remember that in a dish this simple, the quality of the ingredients truly matters, so don’t forget to splurge on good cheese and olive oil while shopping.
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