Since we’re all stuck inside, we’re busy working on new creative projects. Watch as Zane shoots his shot at making Orecchiette with Burrata, Tomatoes, and Pesto!
Don’t feel like stretching your own mozz? We’ve got you covered! Check out our online shop for cheesy-goodness, and use code SHOPLOCAL10 until April 1, 2020 to get 10% off any cheese order! We ship everywhere across the US (excluding AK and HI).
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Original recipe from Katy Parla’s, Food of the Italian South
Amazon:
Music: Dreams –
Recipe:
– 1lbs CapoMozz
– heavy cream as needed
– 2-4 cups cherry tomatoes, halved
– 1/2 tsp dried oregano
– 1/4 cup almonds
– 1 cup loosely packed fresh basil leaves
– 2+ Tbsp Parmigiano-Reggiano
– 1lbs fresh or dry orecchiette
– Extra Virgin Olive Oil
– Sea or kosher salt for stretching and seasoning
Burrata:
Just watch the video. Pretty please.
Tomatoes:
Preheat the oven to 250F. Combine tomatoes, 2 Tbsp EVOO, and oregano in a bowl. Season with salt, move to a baking tray, and roast until tomatoes are shriveled and dry, ~90 minutes.
Pesto:
Using a mortar and pestle, combine almonds, 1/4 cup basil, and a hefty pinch of salt into a dry, barely hydrated paste. Slowly add EVOO (~3 Tbsp) until a paste consistency is reached.
Pasta:
Bring a pot of salted water to a rolling boil. Add the orecchiette and cook until al dente (~3 minutes for fresh, ~11 minutes for dry). Drain and transfer to a bowl. Add the pesto, and stir to coat. Mix in the tomatoes and burrata. Plate and serve immediately, garnish with torn basil and Parmigiano-Reggiano. Consume and transcend.