I ordered a salad at lunch a while back and was so disappointed. It was a Burrata salad and the chef had added garlic salt to the cheese. The salt and powdery garlic flavor was so over powering, my salad was ruined.
On Sunday, we were shopping for the week’s meals and I saw Burrata. Let’s try this salad again at home.
But salad isn’t my family’s favorite meal (they’ll eat it as a side, more like an after thought or after they’ve eaten all the starches). So, I looked up a recipe and found it can sneak into pasta too.
They liked the pasta better than the salad. But I loved the salad. The creaminess freshness of the cheese was a perfect accompaniment to the juicy mandarins. Try them both.
* Handful of spaghetti (wide noodles would be great too) keep the cooking water
* 3 slices of bacon, cut into 1″ pieces
* 1 ear of corn, kernels cut from cob
* 5 fresh basil leaves, minced finely
* 2 fresh basil leaves, julianned for topping
* 1 tsp salt
* 1/4 cup breadcrumbs
* 1 TBSP olive oil
* 1/4 cup shredded Parmesan
* pinch of chili flakes
Cook the pasta in a large pot. Don’t forget to salt the heck out of that water.
While pasta is cooking, mix the salt, breadcrumbs and minced basil. Then add olive oil to the mixture and place in a large non-stick pan and brown. Set aside when it had a nice golden color.
Using the same pan, fry your bacon. Add the corn kernels and cook for about 5 mins.
When pasta is cooked, add them to the bacon and corn pan. Add the chili flakes if you don’t have a little one. If you do, they taste just fine added to individual servings. Add a couple spoons of pasta water and the Parmesan cheese. Once you like the consistency, top it with the Burrata.
Serve with the breadcrumb mixture, chili, basil and Parmesan on the side so people can make the dish to their liking.
* olive oil
* pinch of salt
Mix it all together. Add the Burrata. Sprinkle with salt and then add the oil and vinegar.