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Stracciatella Pasta with Summer Squash, Burrata Cheese and Bread Crumbs
Stracciatella Pasta with Summer Squash, Burrata Cheese and Bread Crumbs
Photo courtesy of Phil Rubino

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.

Makes 4 main-course servings

¼ cup plus 2 tablespoons extra-virgin olive oil, plus more for garnish

½ cup panko (Japanese bread crumbs)


2 medium summer squash, trimmed

2 teaspoons freshly cracked black pepper, plus more for seasoning

4 fresh 8-by-12-inch pasta sheets (about ¾ pound)

2 tablespoons finely chopped fresh chives

1 six-ounce ball burrata or buffalo mozzarella cheese, torn into bite-size pieces

1. In a medium skillet, warm 1 tablespoon of the olive oil over medium-low heat. Add the bread crumbs and cook, stirring occasionally, until golden brown, about 5 minutes. Season with salt and set aside.

2. Using a mandoline or sharp knife, thinly shave the squash. Transfer the squash to a medium bowl and toss with 1 tablespoon of the olive oil and a pinch of salt and pepper. Set aside and marinate until ready to use.

3. Bring a large pot of salted water to a boil. Arrange the pasta sheets on a cutting board and trim into pieces, ranging from 3 inches to 5 inches long and about ½ inch wide. Add the pasta to the water and cook until al dente, 1 to 2 minutes.

4. Meanwhile, in a medium skillet, warm the remaining ¼ cup olive oil and 2 teaspoons pepper over medium heat. Using tongs or a slotted spoon, transfer the cooked pasta from the water directly into the skillet. Add the squash and chives, and toss until just combined and the squash is warm, about 1 minute. Remove the skillet from the heat and season the pasta with salt.

5. Transfer the pasta to a serving bowl and garnish with the burrata and bread crumbs. Drizzle with olive oil and serve immediately.

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