Over the course of the past year, it seems I just can't get enough of burrata, except those times when we're dining out and it's paired with (dreaded) beets. Just cannot overcome my dislike, no matter how they're prepared, and so I bypass the burrata.
One of the next recipes I was going to try was from my latest cookbook, acquired last week (yes, I'm still adding). From Marc Vetri's Mastering Pasta, I was looking at his Heirloom Tomato and Burrata Lasagna, so while at the grocery store this afternoon, I picked up several luscious heirloom tomatoes, in rainbow colors of red, yellow, and green, along with a couple of 1/2# tubs of burrata balls.
Once I returned home and unpacked everything, I changed my mind on using the recipe and opted to just simplify and wing it. Here's a brief description - it was quite tasty, if I say so myself (and I do). Quantities are mere estimates.
Fill your pasta pot with a gallon of water and set it on to boil.
Meanwhile, heat 2-3 T of EVO in a skillet, then add
1/2 of a large yellow onion, diced fairly fine, along with
3/4 of a red bell pepper, diced fairly fine
Stir occasionally until softened, ~5 minutes, then pour in
1/2 cup of dry to semi-dry white wine. I used a Sauvignon Blanc from Ontario, Canada. Allow the wine to evaporate as you dice:
~2# of heirloom tomatoes - I used one HUGE red one, along with a green, and a yellow. Toss them into your sauce and allow them to soften and cook down.
Rub 2 tsps. of lemon (or regular) thyme between your palms (this will help dried herbs release their oils), along with a tsp of oregano, and drop into the sauce, plus several grindings of black pepper and salt to taste.
Just before combining with your pasta, chiffonade 6-8 large basil leaves. To chiffonade, stack the leaves on top of each other, roll them similar to a cigarette, then slice through them widthwise to make fine strips. Add the basil to your sauce.
Once the pasta of your choice (I used 12 oz. of penne rigate) is al dente, toss it into your sauce, and add 2 ladlefuls of the pasta water. This will help thicken your sauce slightly.
Allow everyone to dish out their own pasta, then pass around the bowl of burrata, which you've already diced up, along with a few grinds of Parmigiano-Reggiano.
I served this along with very thinly sliced chicken pieces, to add some protein to the dinner.
Next time I make this, I'll probably use an entire large onion, preferably a Vidalia, plus a roasted red pepper, and maybe some red pepper flakes for some added zing.
Ciao 'til another time!
Oh, I'm learning so much from your blog, my dear! Thank you for this post. I never heard of the "chiffonade" method of cutting fresh basil (or other herbs) before. Will try it next time. And I love that rubbing of dry herbs before adding. Will start that one asap. Wonderful! And you can find heirloom tomatoes at your local grocery store? Wow, I'm uber-jealous! Not us out in sticks of rural Wisconsin. Our Pick-n-Save is fairly well stocked up with produce, but I've never seen an heirloom tomato there. Guess I'm going to have to request that since I now know it's possible. Thanks for all the tips!
ReplyDeleteThe chiffonade is easy-peasy to do. There's a bit of a debate about whether your leaves will discolor more if you chiffonade as opposed to hand tearing them, but if you immediately add them to your food as you're preparing it, there is very little darkening of the basil.
ReplyDeleteAnd yes, you'll notice a lot more flavor if you rub those dried herbs to release what oils they have left in them.