EGG FETTUCCINE WITH CHERRY TOMATOES, BURRATA CHEESE AND BOTTARGA
Burrata is a fresh cow’s milk cheese that is quite soft and very creamy. The cheese originated in Puglia although it can now be found across Italy. Inside a covering of fresh mozzarella sits a creamy center made of whey and cream so that when you cut into the cheese, the creamy center actually oozes out. Typically in Italy it can be identified by the knot at the top that is tied off. I could easily just eat this cheese exactly as it comes after seasoning it with salt and pepper and a a big drizzle of our own recently harvested olive oil, but it is also delicious on pasta or bruschetta. I will always remember a very simple pasta dish that I enjoyed many years ago when we were exploring the Almafi coast.
Known as ‘Mediterranean caviar’, bottarga can be thought of as the truffle of the sea, as it is commonly grated over dishes, just like the fungus, adding its unique aroma and flavour to many recipes. The salted and cured fish roe was all but unheard of outside the Italian islands of Sicily and Sardinia until relatively recently, but is now becoming popular all over the world. Originating from the Arabic word battarikh, this is an ancient product first created by fishermen not willing to waste any part of the fish they caught. To conserve the delicious and delicate eggs, they used that most ancient and common of preservatives: salt. Due to its unique taste and the laborious, time-consuming process needed to create it, bottarga quickly became a precious and refined product that was quite hard to find far from where it was produced (at least until the 1950s) and was often given as a valuable gift.
INGREDIENTS
320 gr of egg fettuccine230 gr burrata cheese4 tablespoons of EVO oil1/2 onion, thinly chopped900 gr of mixed cherry tomatoes, halved50 gr of bottargabasil salt and pepper to taste
PREPARATION
Put a pot of water on the heat and cook the pasta as indicated on the package. Meanwhile, sauté the onion in a pan with half olive oil and, when it becomes translucent, add the cherry tomatoes and cook over high heat for three minutes. Season with salt and pepper and add 1/2 ladle of pasta cooking water. Drain the pasta and add it to the cherry tomato sauce. Decorate with burrata, basil and grated bottarga.
Burrata is a fresh cow’s milk cheese that is quite soft and very creamy. The cheese originated in Puglia although it can now be found across Italy. Inside a covering of fresh mozzarella sits a creamy center made of whey and cream so that when you cut into the cheese, the creamy center actually oozes out. Typically in Italy it can be identified by the knot at the top that is tied off. I could easily just eat this cheese exactly as it comes after seasoning it with salt and pepper and a a big drizzle of our own recently harvested olive oil, but it is also delicious on pasta or bruschetta. I will always remember a very simple pasta dish that I enjoyed many years ago when we were exploring the Almafi coast.
Known as ‘Mediterranean caviar’, bottarga can be thought of as the truffle of the sea, as it is commonly grated over dishes, just like the fungus, adding its unique aroma and flavour to many recipes. The salted and cured fish roe was all but unheard of outside the Italian islands of Sicily and Sardinia until relatively recently, but is now becoming popular all over the world. Originating from the Arabic word battarikh, this is an ancient product first created by fishermen not willing to waste any part of the fish they caught. To conserve the delicious and delicate eggs, they used that most ancient and common of preservatives: salt. Due to its unique taste and the laborious, time-consuming process needed to create it, bottarga quickly became a precious and refined product that was quite hard to find far from where it was produced (at least until the 1950s) and was often given as a valuable gift.
INGREDIENTS
320 gr of egg fettuccine
230 gr burrata cheese
4 tablespoons of EVO oil
1/2 onion, thinly chopped
900 gr of mixed cherry tomatoes, halved
50 gr of bottarga
basil
salt and pepper to taste
PREPARATION
Put a pot of water on the heat and cook the pasta as indicated on the package. Meanwhile, sauté the onion in a pan with half olive oil and, when it becomes translucent, add the cherry tomatoes and cook over high heat for three minutes. Season with salt and pepper and add 1/2 ladle of pasta cooking water. Drain the pasta and add it to the cherry tomato sauce. Decorate with burrata, basil and grated bottarga.
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