Burrata is a fresh cheese from the Italian region of Puglia that is like a creamy version of mozzarella. I had never seen it imported before, so when I did see it in Amsterdam I jumped at the chance to buy it. Then I remembered ChgoJohn posted some recipes with burrata, and so that is where I went for inspiration. I made a few changes to his recipe for pasta with lemon, spinach, and burrata. As burrata is from Puglia, I thought it would be appropriate to make this with the typical pasta shape of Puglia: orecchiette. Since I was out of dried orecchiette, I made some from scratch. Apart from some other small changes, I assembled the dish in a slightly different way.
The combination of the creamy burrata cheese with the lemon, spinach, and pasta worked very well and this is definitely something I’ll make again (if I can get burrata again). This dish is not only original and delicious, but also quick to prepare. Thanks, John, for the inspiration. Since we were eating this as a piatto unico (i.e. this was all we had for dinner), I used a substantial amount of spinach. If you are not very fond of the astringency of spinach, you may want to cut down on the amount of spinach. Here’s what I did.
225 grams (1/2 lb) burrata cheese
150 grams (1/3 lb) orecchiette pasta (or homemade from 150 grams (1 cup) of semolina flour and water)
450 grams (1 lb) baby spinach
zest and juice of 1/2 lemon
2 Tbsp olive oil
1 clove garlic, minced
freshly grated nutmeg
freshly ground black pepper
freshly grated parmigiano reggiano
2 Tbsp slivered almonds
Bring a pot of water to a boil and add salt and orecchiette. Cook al dente according to package instructions (or about 8 minutes for fresh homemade orecchiette).