Does burrata melt well?

Burrata cheese melts very well, just as a fresh mozzarella would.

Does burrata need to be cooked?

No, this cheese is ready to eat. It is variation of fresh mozzarella cheese and can be used almost the same. As with a fresh mozzarella, this cheese comes in the form of a ball. Both come in different size varieties, stored in a water (reserved from making the cheese). The biggest difference lies in the center of burrata. When burrata cheese is sliced open, it reveals a soft and creamy curd.

Burrata Pasta - The Pasta Twins

Description

This this burrata pasta takes tomato and mozzarella pasta to a new level with burst cherry tomatoes, fresh basil and creamy burrata cheese mixed with simple olive oil pasta sauce and a hint of fennel. It’s an elegant twist on a basic pasta dish that makes the most of simple ingredients.

Ingredients

Scale

3 tablespoon olive oil
4 garlic cloves, minced
¼ teaspoon crushed red pepper flakes
¼ teaspoon fennel seed
1 pint cherry tomatoes, about 2 cups
8 ounces cavatappi pasta
¼ cup basil leaves, sliced
1 8-ounce package burrata (1 large ball)

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Instructions

Bring a large pot of water to a boil. Add the pasta and salt the water. Cook the pasta according to the package directions for al denté.
Before draining the pasta, reserve 1/2 cup of pasta water. Set aside for the sauce.
Split the burrata open. Reserve the creamy filling for topping and tear the remaining mozzarella into a few pieces.
Heat a large skillet to medium-high. Add olive oil and saute the garlic, crushed red pepper and fennel seed. Cook until fragrant.
Then, add the tomatoes with a pinch of coarse salt. Let the tomatoes to cook until they start to blistered and split, allowing the juices to release into the pan. If needed, reduce heat to prevent burning.
When pasta is ready, add it to the skillet with the tomatoes along with about 1/4 cup of pasta water. Stir to coat.
Stir the torn mozzarella and basil into the skillet.
To serve, divide the pasta between bowls and top with reserved burrata cream.

Notes

Quick note: In the recipe, I suggest reserving the burrata cream before adding the mozzarella to the pan. We’ve made it with the burrata added in its entirety to the pan, and it’s just not as good. Don’t get me wrong. It’s still good. It’s just better with the cream added just before serving so you really make the most of that texture and flavor.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Cavatappi
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size:
Calories: 230
Sugar: 1.8 g
Sodium: 63.9 mg
Fat: 11.8 g
Saturated Fat: 4.8 g
Carbohydrates: 24.2 g
Fiber: 1.4 g
Protein: 7.2 g
Cholesterol: 20 mg