The beauty of this dish is the pesto combines with the creamy burrata to form it's own sauce. I always plate the ingredients in groups, not tossed together. It allows the person eating it to make decisions about how they want to combine the flavors of the ingredients.
Course Dinner, Main Dish - Meat, Main Dish - Pasta, Pizza, Sandwich, Rice, Main Dish - Vegetarian, MM-Blue
1small butternut squashpeeled, seeded, and cut into 1/2 inch cubes
1Tbsp.extra-virgin olive oil
kosher salt and freshly ground black pepper
1 1/2pintscherry tomatoes -- halved
1 1/2Tbsp.white or red wine vinegar
2Tbsp.extra virgin olive oil -- plus more for drizzling
kosher salt & freshly ground black pepper
6-8ouncescassarecia -- or other sturdy pasta
4small burrataor fresh mozzarella
2ears sweet corn cooked and cut from the cob,or one cup frozen and thawed
grated asiago or parmesan
Preheat oven to 375º F.
Put 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 40 to 50 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 1/4 of the cherry tomatoes. Top with 1/4 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.
By: Chef Laura Bonicelli Preserving food with fermentation is an ancient process. Like canning and pickling, it's easy to do in your home kitchen. Buy your ingredients at your favorite Farmers Market! about Tangy Fermented Red SalsaFermented foods have significant...
Take me to the lesson... Vegetarian Chickpea Tagine A vegetarian tagine is a delicious type of comfort food. I love the subtle spiciness of this dish and the tanginess of the preserved lemon. tagine or a Dutch oven with lid 1 1/2 tablespoons extra-virgin olive oil1...
Take me to the lesson... Cashew Cream (plus options) Cashew Cream is a nutritious and neutral-tasting substitute in savory dishes for heavy cream. blender 1 cup raw unsalted cashews2 cups warm water Soak the cashews in water for a minimum of four hours. They will be...
Take me to the lesson... Sun-Dried Tomato Artichoke Spread A zingy version of an American favorite. 4 ounces grated Asiago cheese1 tablespoon minced chives -- or tarragon (or tarragon)1 teaspoon minced thyme leaves3/4 cup mayonnaise1/4 cup sour cream1 generous pinch...