Burrata Recipes – Enjoy all year round!

October 20, 2022 /

Linguine with Burrata and Capers

photo by Rummo

Recipe inspired by Rummo

Ingredients

Pasta

360 g Rummo Linguine N°13

3 organic lemons, juice and zest

2 tbs capers, drained

1 clove garlic

Salt and pepper, to taste

45 ml extra virgin olive oil

Other Ingredients

8 tbs of fresh, grated parmigiana

2 Balls of Burrata

Instructions

    1. Bring water to a boil in an ample pot and add salt. Cook the Linguine for 10 minutes.
    2. Sauté garlic in olive oil. Add capers and sauté just until fragrant, 30 seconds. Add lemon juice.
    3. Drain the pasta and toss well with the sauce in the pan. Remove from heat and serve pasta.
    4. Add torn burrata cheese, freshly ground black pepper and fresh Parmigiana. For more lemon flavor, grate lemon zest on top of your pasta before serving.

Prosciutto, Baked Pears and Burrata

Ingredients

3 pears, washed and cut into six lengthwise wedges – 3 tbs Honey – 1 tbs Aged Balsamic – 18 slices Prosciutto – 3 Balls of Burrata  – salt and pepper to taste

Directions

  1. Preheat oven to 375°F
  2. Mix the honey and balsamic vinegar in a bowl and toss with pears to coat.
  3. Arrange on a baking sheet and bake for about 25 minutes, or until tender, turning once. Let cool.
  4. Retain the cream that oozes out of Burrata by initially cutting it open in a bowl. Cut the Burrata into 18 slices.
  5. Place a slice of prosciutto flat and brush with Burrata cream. Add salt and pepper. Place a wedge of pear and a slice of burrata, at one end, leaving about ½ inch of prosciutto overlapping. Roll into a tight bundle. Skewer if need be.

 

 

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