Burrata is a fresh mozzarella that is stretched, filled with shreds of fresh mozzarella and cream, then formed into a ball. This amazing cheese recently started showing up in stores in Minneapolis. This is one of the most popular pasta dishes I've ever come up with. It features the bounty of late Summer and Fall, a wonderful fusilli pasta, and of course buratta. Here's the recipe and the Fox 9 demo I did last week with Keith Marler. Follow the link and watch the show!
A hearty, one dish meal that features burrata (only recently made readily available in the U.S. Skip the prosciutto for vegetarians - they won't miss it!
For the zucchini
4 small zucchini
¼ - ½ tsp. kosher salt For the squash
1 small butternut squash (peeled, seeded, and cut into 1 inch cubes)
1 Tbsp. extra virgin olive oil
kosher salt and pepper to taste For the tomatoes
1½ pints cherry tomatoes
1½ Tbsp white or red wine vinegar
2 Tbsp extra virgin olive oil
kosher salt & freshly ground black pepper To Assemble the Pasta
6 ounces fusilli (or sturdy Italian pasta)
4 small burrata
2 ears sweet corn (blanched and cut from the cob (or 1 cup frozen)
8 ounces prosciutto
½ cup basil pesto
2 Tbsp minced chives
freshly grated Asiago or Parmesan cheese
Preheat oven to 375 degrees.
Cut both ends off of the zucchini. Using a vegetable peeler, peel one side - lengthwise into long ribbons. Stop when you get to the seeds. Turn the zucchini one quarter and peel that side. Turn and peel the remaining 2 sides. Put the ribbons in a bowl and toss with salt and set aside. (Reserve cores for another use - such as soup)
Toss the cubed butternut squash with olive oil and salt and pepper on a baking sheet. Bake in preheated oven for 15 to 18 minutes, until soft and starting to brown.
Toss cherry tomatoes in a small bowl with vinegar and olive oil. Season with salt and pepper. Set aside.
Cook pasta in boiling salted water until al dente. Drain.
Plate the dish by filling the bottom of a pasta bowl or dish with a handful of cooked pasta. Top with a ball of shredded burrata. Add ¼ of the cherry tomatoes. Top with ¼ of the corn and some zucchini ribbons, shredded prosciutto and roasted squash. Finish with a dollop of pesto and sprinkle with minced chives and asiago.
Repeat plating with three other pasta bowls and serve.