Burrata, how I love thee and all your creamy deliciousness! If you’ve never tasted burrata, it may be time to treat yourself. It’s the rich cousin of fresh mozarella, which by the way, is infinitely more delicious than its other cousin, the more easily available, rubbery, vacuum-packaged mozarella. Burrata has an outer shell made from Mozarella, that is like a pouch. Cream and stringy curd pieces are stuffed into the pouch, so when it’s cut open, there’s a wonderful creaminess that keeps the interior of the ball deliciously soft and rich and leaks out onto the plate.
Posts Tagged ‘asparagus’
Risotto, when it’s good, is right up there on my comfort food list. I never had risotto, polenta or gnocchi until I was an adult as pasta was the signature Italian dish where I was growing up. For all I knew, pizza, spaghetti, meatballs, and lasagne were what Italians ate every night.
As fresh asparagus and English peas are only available for a month or so, if you enjoy them, eat them as often as possible. Here’s one delicious way to do just that. Feel free, however, to substitute fava beans, baby artichokes or any other favorite early vegetables to this fresh pasta dish. Peas are frozen as soon as they’re harvested and hold their flavor well so don’t worry if you can’t find fresh ones. Finally, baby arugula isn’t bitter like its more mature counterparts, but if you can’t find it or don’t like it, substitute baby spinach leaves or a different vegetable.