Burrata Love
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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.
Ingredients
¼ cup plus 2 tablespoons extra-virgin olive oil, plus more for garnish
½ cup panko (Japanese bread crumbs)
Salt
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
Directions
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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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
