What's For Dinner?We made a trip to the "big city" - Seattle - last weekend. We came home with goodies from DeLaurentii's and Sosio's fruit stand. Quick stop at Whole Foods on our way out of town and we have great meals this week. First we had special ordered burrata cheese. Something we have never tried but saw on a cooking show. An Italian cheese from the Apulia region of Italy. It is a skin of mozzarella cheese filled with sweet cream and more mozzarella cheese bits. I scoured the Internet for some ideas on how to prepare it but didn't find anything that I really liked or had the ingredients for. So I cobbled together a couple of recipes I found and came up with Campanelle pasta, broccoli rabe and chunks of burrata cheese with a garlic and crushed red pepper dressing. We were amazed at the variety of textures in the cheese, the slightly chewy outer skin and the soft creamy center. The broccoli rabe added a bitter component that offset the sweetness. of the cream just right. We also came home with fresh anchovies marinated in olive oil. If you have never had a fresh anchovy you are in for a treat! They are nothing like the dried salted ones we are most familiar with. Eat as is, sprinkled with a bit of parsley, lemon juice and fresh ground black pepper. For a great presentation serve them nestled in an endive leaf. The bitterness of the endive complements the flavor of the fish perfectly. a leaf. We also came home with pre-cleaned squid. What a treat to not have to clean them!! I put together a quick tomato sauce, chopped the bodies into bite-sized pieces and cooked them for 2 minutes in the sauce. We bought some wonderful long pasta - De Cecco's maccheroni alla chitarra. About as thick as spaghetti but with a great rough texture that comes from the way it is cut. |
The RecipesCampanelle Pasta, Broccoli Rabe and Burrata Cheese
Tomato Sauce with Squid
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