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We’re tucking into a plate of creamy pasta, sipping on a glass of red wine and taking in a dramatic view of the sparkling green waters of Italy’s Adriatic Sea.
OK, that last part might not be true…but Katie Parla’s recipe for orecchiette with burrata, tomatoes and almond pesto from her new cookbook, Food of the Italian South, is as close to the Italian coast as it gets (short of actually going there).
“There are few pairings on earth as magical as oven-roasted tomatoes and burrata,” she writes. “The name, which comes from the Italian word for ‘butter’ (burro), is just as decadent. This summer dish, popular in Puglia, respects the burrata’s integrity by applying only the heat that comes from the cooked pasta. I like to use a mix of red and yellow tomatoes for a nice color and flavor contrast.”
Take a bite, close your eyes and you’ll be in Italy too.
Reprinted from Food of the Italian South. Copyright © 2019 by Katie Parla. Photographs copyright © 2019 by Ed Anderson. Published by Clarkson Potter, an imprint of Penguin Random House, LLC
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