Pan Con Burrata Recipes

BURRATA RAVIOLI WITH FRESH TOMATO SAUCE, PARMIGIANO AND BASIL

Burrata Ravioli with Fresh Tomato Sauce, Parmigiano and Basil image

Provided by Geoffrey Zakarian

Time 1h

Yield 3 servings

Number Of Ingredients 9

Ingredients

Eight 6-by-6-inch sheets fresh pasta
1 large egg, beaten
2 balls burrata, cut into 16 pieces total
1 bunch fresh basil
Kosher salt and freshly cracked black pepper
1 1/2 cups San Marzano tomato sauce
1/4 cup extra-virgin olive oil
4 tablespoons (1/2 stick) unsalted butter
2 tablespoons grated Parmigiano-Reggiano

Steps:

Cut the pasta sheets into 3-by-3-inch squares. Brush one side of a pasta square with a small amount of egg, then place a piece of burrata in the center and top with a basil leaf. Season with salt and pepper, then top with one more pasta square to make a ravioli. Repeat to form a total of 16 ravioli for 3 portions. Allow the ravioli to set for 30 minutes in the fridge.
In the meantime, bring a pot of salted water to a boil. Bring the tomato sauce to a simmer in a separate saucepan.
Add the ravioli to the boiling water and cook until tender, about 3 minutes.
Add the olive oil to the tomato sauce and stir together. Add the ravioli to the pan with the sauce and cook for 1 more minute, adding the butter at the same time. Season with salt and pepper.
Divide the ravioli among 3 plates and garnish with extra basil and the Parmigiano-Reggiano.

SPAGHETTI WITH BURRATA AND GARLIC-CHILE OIL

Spaghetti With Burrata and Garlic-Chile Oil image

Burrata - a cousin of mozzarella with a creamy core - is a splurge, but it does all the heavy lifting in this simple dish, adding a rich finish that renders a basic bowl of whole-wheat noodles sophisticated. A spicy-sweet seasoned oil made by sautéing fennel, garlic and red-pepper flakes in good-quality olive oil over low heat is drizzled over the top, complementing the velvety texture of the cheese and the nuttiness of the noodles.

Provided by Sarah Copeland

Categories dinner, for two, lunch, weekday, pastas, main course

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

Kosher salt
1 teaspoon fennel seeds
3/4 cup extra-virgin olive oil
1 large head fennel (about 8 ounces), trimmed, cored and thinly sliced
10 garlic cloves, thinly sliced lengthwise
3/4 teaspoon red-pepper flakes
1 pound whole-wheat spaghetti
8 ounces burrata cheese
1 teaspoon flaky sea salt, such as Maldon
Black pepper

Steps:

Bring a large pot of generously salted water to a boil. Crack the fennel seeds with the flat side of a large knife or the backside of a heavy skillet. Heat the oil, sliced fennel, garlic, fennel seeds and red-pepper flakes in a large skillet over low. Cook, stirring occasionally, until the garlic and fennel are softened and the oil is deeply flavored, 12 to 15 minutes.
Meanwhile, cook the pasta according to package directions until al dente. Drain and return pasta to pot. Reserve a few tablespoons of the seasoned oil and fennel mixture, then add the rest to the pot with the pasta and toss to coat.
Divide the pasta and burrata among four shallow bowls. Spoon the remaining seasoned oil and fennel mixture over the top and season with flaky salt and black pepper to taste.

CRISPY PANCETTA, BURRATA, AND TOMATO SANDWICHES

Crispy Pancetta, Burrata, and Tomato Sandwiches image

Provided by Sal Marino

Categories Cheese Pork Tomato Lunch Summer Bon Appétit Pittsburgh Pennsylvania Sugar Conscious Peanut Free Tree Nut Free Soy Free

Yield Makes 6 servings

Number Of Ingredients 10

Ingredients

4 (3-ounce) packages thinly sliced pancetta (Italian bacon)
6 (3- to 4-inch-diameter, 3/4-inch-thick) slices ripe Costoluto Genovese tomatoes or other ripe red heirloom tomatoes
1/2 cup (packed) coarsely torn fresh basil leaves
6 tablespoons extra-virgin olive oil
2 teaspoons dried oregano
1/2 teaspoon fleur de sel or coarse kosher salt
Freshly ground black pepper
12 (4 x 4 x 1/2-inch) slices egg bread or brioche, lightly toasted
18 ounces burrata cheese
4 cups (about) baby arugula or mixed microgreens

Steps:

Working in batches, cook pancetta in heavy large skillet over medium heat until brown and crisp, about 6 minutes per batch. Transfer to paper towels to drain. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
Place tomato slices in shallow baking dish. Add basil, olive oil, oregano, and fleur de sel. Sprinkle with ground black pepper and turn to coat. Let stand at least 30 minutes and up to 1 hour.
Place 6 toasted bread slices on work surface. Divide burrata among bread slices and spread to edges. Top each with 1 tomato slice, then pancetta slices, dividing equally. Top with arugula. Cover with remaining 6 toasted bread slices, and press each slightly to adhere. Cut each sandwich in half and serve.

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