Pasta Alla Chitarra With Burrata Speck Pea Sauce Recipes

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.

SPAGHETTI ALLA CHITARRA CON POMODORO

Spaghetti alla Chitarra con Pomodoro image

Liven up traditional spaghetti with this tomato-filled recipe from A Voce chef Missy Robbins.

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes

Number Of Ingredients 8

Ingredients

Fresh Pasta Dough for Spaghetti alla Chitarra con Pomodoro
1/2 cup olive oil
2 cloves garlic, thinly sliced
2 cups chopped Cured San Marzano Tomatoes
1/2 cup very finely grated pecorino Romano cheese
Zest of 1 orange, finely chopped
1 pinch dried Calabrian chile
2 tablespoons fresh marjoram leaves

Steps:

Set the rollers of a hand-crank or electric pasta machine at their widest opening. Unwrap dough; flatten with the palms of your hands and run it once through the machine. Fold the dough in thirds like a letter and run through the machine again. Repeat this step two or three times, until the dough is smooth and elastic.
Change the rollers of the pasta machine to the next decreasing setting, and roll out the dough once without folding. Keep rolling the sheet through the machine on decreasing settings until it is about 1/8-inch thick.
Place a chitarra on work surface and lay pasta sheet over chittara. Using a rolling pin, press down on pasta sheets to cut into strands; set aside.
Bring a large pot of salted water to a boil over high heat. Add pasta and cook until al dente, 2 to 3 minutes.
Meanwhile, in a large saucepan, heat olive oil over medium heat. Add garlic and cook, stirring, until lightly toasted. Add cured tomatoes and cook until they break down slightly, 1 to 2 minutes.
Drain pasta and add it to saucepan. Reduce heat to low and cook, stirring, until well combined, about 1 minute. Add half of the cheese; stir to combine. Add orange zest and chile, stir, and remove from heat.
Divide evenly among four individual plates. Serve immediately sprinkled with remaining cheese and garnished with marjoram leaves.

PASTA ALLA CHITARRA WITH BURRATA-SPECK-PEA SAUCE

Pasta alla Chitarra with Burrata-Speck-Pea Sauce image

Nancy Silverton, of Mozza fame, is a culinary idol of mine, and she makes an appetizer with burrata, speck, and peas in "The Mozza Cookbook." This sauce is a pasta homage to her dish, to spring, and to the old-world Italian combination of peas, Parmigiano-Reggiano, and prosciutto. The big flavors and bold ingredients will overpower a wispy, lithe noodle, so thing textured and craggy, such as farfalle or fusilli, when deciding on a pasta pairing for this one. Labneh is just yogurt that has been drained to remove the whey, resulting in a thick and tangy cream. If you can't find it, substitute drained whole milk yogurt.

Provided by Linda Miller Nicholson

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 15

Ingredients

12 ounces pasta alla chitarra, fresh or dried
1/2 teaspoon kosher salt, plus more for the pasta water
2 teaspoons olive oil
1 small shallot, julienned
3 ounces speck (about 10 thin pieces), each piece sliced into 1/4-inch strips (can substitute prosciutto)
2/3 cup freshly shelled English peas
1/2 cup labneh
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon freshly ground black pepper
2 tablespoons finely chopped fresh mint
1 1/2 cups hot, starchy pasta water
30 sugar snap peas, stringy ends removed, sliced on the bias into 1/4-inch pieces
One 8-ounce tub burrata cheese (2 balls), drained
1/2 cup pea sprouts or tender vines of young peas (optional)
Freshly grated Parmigiano-Reggiano cheese, Q.B. (optional)

Steps:

Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Drain and set aside.
Heat the oil in a large saute pan over medium heat. Fry the shallot for 2 minutes, then add the speck and fry for 2 minutes more. Increase the heat to medium-high, add the peas, labneh, lemon juice, salt, pepper, mint, and 1 cup of the pasta water. Stir and bring to a boil. Reduce the heat to a low simmer and toss immediately with pasta and half of the sugar snap peas.
One minute before serving, pour the remaining 1/2 cup hot pasta water over the burrata balls. Plate the pasta and top with the remaining sugar snap peas. Gently remove the burrata from the hot water and tear each ball in half using your hands. Place half a burrata on top of each serving of pasta along with the pea sprouts (if using). Top with the Parmigiano, if desired.

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