Burrata is a luscious Italian cheese made by mixing cream and unspun mozzarella curds together, having the consistency of Ricotta/Cottage Cheese. The mixture is then inserted into the center of fresh smooth mozzarella, making a ball.
A nutrient rich recipe, packed with Calcium, Vitamin B, C & D, Omega 3 and an assortment of minerals.
Burrata can be found in some supermarkets (Krogers, Fresh Market and Trader Joes) or at specialty foods shops and at Italian markets. Substitute fresh mozzarella for this recipe if you can not find Burrata.
Makes 6 servings
- 1 pound (480 g) Fusilli (spiral-shaped pasta)
- 1 tablespoons butter
- 1/3 cup olive oil
- 2 large garlic cloves, minced
- lemon juice of 1 whole lemon
- 1 teaspoon finely grated lemon peel
- 4 cups Fresh Leaves Baby Spinach (may substitute with Champagne Mushrooms)
- 1/4 cup sliced almonds, toasted
- 1 pound burrata cheese, cut into 1-inch chunks (or Fresh Buffalo Mozzarella)
- 1/4 tsp Red Pepper flakes
- Cook pasta in large pot of boiling salted water until tender but still firm to bite (9 minutes), stirring occasionally.
- Meanwhile, melt butter with oil in heavy large skillet over medium heat. Add garlic; sauté until soft, about 2 minutes. Reduce heat to warm. Add lemon juice and lemon peel.
- Drain water from pasta. Add pasta back into a pan. Place spinach and almonds a on top of hot pasta. Pour hot lemon mixture over spinach. Toss until spinach is wilted, about 1 minute.
- Divide pasta among plates. Top with burrata cheese, sprinkle with salt and red pepper flakes, and serve.
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