Tag: Burrata

Fried Burrata over Romesco Sauce

Fried Burrata over Romesco Sauce

Inspired by mozzarella sticks which are delicious, we made a fancy version. We fried a big ball of burrata because we love burrata and will always always be obsessed with it. Instead of marinara we used romesco. Basically this is a warm appetizer of your dreams. The burrata is delicious and together with the romesco this is a next level appetizer. It pairs well with all alcohol and all trashy tv. It just goes well…
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Fried Burrata over Romesco Sauce

Fried Burrata over Romesco Sauce

Serves 3 to 5

1/2 cup all-purpose flour
1 large egg, beaten
1 cup panko breadcrumbs
1 large ball burrata
romesco sauce:
1 (16 ounce) jar roasted red bell peppers, drained
1/3 cup slivered almonds
1 1/2 tablespoons tomato paste
1 tablespoon extra-virgin olive oil
2 garlic cloves
1/2 lemon, juiced
3 tablespoons minced parsley
2 tablespoons minced basil leaves
salt and pepper to taste

oil, for frying
fresh basil leaves, garnish
crostini, for serving


1. Burrata: Pour flour, egg and panko into their own shallow dishes and set them up in that order. Dredge ball of burrata in flour, dusting off any excess. Next dredge the ball in the beaten egg followed by the panko. Dredge ball back into the beaten egg, then back into the panko for a double coating. Place ball on a small, parchment lined plate and place in freezer for 10-15 minutes.
2. Romesco Sauce: Place all ingredients into a food processor or blender, season with salt and pepper and blend until smooth. Pour mixture into a saucepan and simmer until warm or hot, 5 to 7 minutes.
3. Fill a tall saucepan with about 4 inches oil and heat to 350˚F.
4. Carefully fry burrata in oil for 3 to 4 minutes or until golden brown. Remove from oil and transfer to a paper towel lined plate. Lightly season with salt and pepper.
5. Assemble: Pour romesco sauce into a shallow bowl and place fried burrata into center or sauce. Top with fresh basil leaves and serve with toasted crostini.

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Spicy Lobster Bucatini with Burrata (for Two) – A Cozy Kitchen

I feel like I haven’t talked about my super exciting life lately. Well, I spent the weekend doing work, working out and going to a Super Bowl party where I ate so many snacks that Monday required vegan meals ONLY. That halftime show was one of the most boring things my eyes have ever experienced. I almost fell asleep but somehow I made it through. One thing that dramatically helped were these animal-style cheeseburger empanadas. They were unreal.

I might have to try and recreate them soon!

I’m currently plotting to have a yard sale and am simultaneously excited and nervous to let so many things go. Will I regret selling all my things? I barely use them so hopefully not. I actually love getting rid of things so hopefully I’ll be ok. I’m guessing I won’t miss them and will appreciate the extra pocket money it will provide me.

Anywayzzz, a few months ago Joshua brought home some lobster tails that a friend gave him and when I asked him what he was gonna do with it, he told me he was gonna make some dinner. I expected him to do something fancy with it but instead he donated to our stomachs! He made a super spicy marinara sauce with some calabrian chiles he bought (I couldn’t find any) and they made the marinara unreal.

I put a photo of it on on my Insta Stories and a bunch of people asked me for the recipe. While this isn’t the same exact one, it’s pretty close.

This is perfect for two people…maybe for Valentine’s Day!!

Course Main Course

Cuisine Italian

Keyword bucatini, burrata, lobster, pasta, valentine’s day

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Serving Size: 2

Calories 1100kcal

  • 2 whole lobster tails
  • 1 tablespoon olive oil
  • 1 teaspoon crushed red pepper
  • 1 (12-ounce) jar marinara sauce
  • 1 cup finely olives
  • 1/2 pound bucatini
  • 1 ball fresh burrata, divided

To Cook the Lobster Tails:

  • Bring a pot of salted water to a medium boil (should be a chill boil, nothing too aggressive). Drop the lobster tails into the water and cook for about 1 minute, until they mostly turn opaque. They will be undercooked, but no biggie, they’ll cook more in the pasta. Run them under cold water.Using kitchen scissors, cut the shell on both sides. Pull out the lobster meat and chop it up into bite-size pieces. 

To Make the Pasta:

  • To a medium sauté pan or skillet, set over medium heat, pour in the olive oil. When warm, add the crushed red pepper and toast for about 1 minute. Pour in the store-bought marinara sauce and olives. Bring to a simmer and cook for about 5 minutes. Give it a taste and adjust the seasoning to your liking. I always doctor up store-bought marinara a bit. I like to add a pinch of oregano, some salt, if needed, etc. Turn the marinara off the heat and mix in the Italian parsley. Set aside. 

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One-Pot Spicy Vodka Pasta with Burrata – A Cozy Kitchen

One-Pot Spicy Vodka Sauce with Burrata from Adrianna Adarme on Vimeo.

Whenever it gets cold and blustering outside, the number one thing that I always crave is a big bowl of warm pasta. It’s like a hug in a bowl. This one is particularly special because it’s made in one-pot (seriously, no needing to boil water!), using my favorite All-Clad pot that I got from Macy’s.

For this post, I teamed up with Macy’s Wedding Registry to show you a few of my favorite products. This All-Clad pot is so dreamy; it fits everything from arroz con pollo to my favorite big batch pasta. It’s also pretty enough to go from stove to table, which is always a plus.

A few years ago, after being super skeptical of the one-pot pasta trend, I decided to make one. I was hesitant, but after a few successes, I was a changed woman. But, I have to say, whenever I begin making one, that doubt shows up. Will there be enough liquid? Will it be too liquid-y? Is boiling pasta really THAT difficult?

The answer is that it’s not, but it’s still really nice to throw everything in the pot and set a timer and then watch tv or fold laundry or simply look through your phone. It’s casual!

The recipe does have some very simple prep of chopping up onions, garlic and basil. I used this super sharp and lovely set of knives from Chicago Cutlery. After the onion and garlic are sautéed, the liquids are added (chicken broth and water). And then, I added the pasta from my kate spade new york All in Good Taste containers that are super cute.

This dish is spicy but feel free to scale back the crushed red pepper flakes to make it on the more mild side. At the very end, the cream and butter are mixed in to thicken it in this really lovely way. I like to add the burrito burrata to the top just before serving. The contrast of very warm pasta to cold burrata is really lovely.

After dinner, I made a cappuccino with my favorite Nespresso machine and ate a few macarons. Day made!

One-Pot Spicy Vodka Pasta with Burrata


  • 1 tablespoon olive oil 
  • 2 garlic cloves, peeled and minced
  • 1/2 yellow onion, peeled and minced
  • 2 teaspoons salt 
  • 1 teaspoon crushed red pepper, plus more as garnish
  • 1 (28-ounce) can crushed tomatoes 
  • 1 cup vodka 
  • 1 1/2 cups chicken stock
  • 3 cups water
  • 1 pound cavatappi pasta (or pasta of choice)
  • 1/4 cup heavy cream
  • 4 ounces burrata cheese
  • A few basil leaves, as garnish


  1. In a medium Dutch oven, set over medium heat, add the olive oil. When warm, add the garlic and onion; cook until softened and translucent, about 5 minutes. Pour in the tomatoes, vodka, salt and crushed red pepper. Give it a good stir and bring the mixture to a simmer; cook until the vodka cooks out, about 10 minutes. 
  2. Mix in the chicken stock, water and pasta. Bring the liquid to a boil and then set your timer to 7 minutes, stirring it every so often. 
  3. At the 7-minute mark, taste the pasta. If it needs a bit more time, set a timer for a minute or so. Then turn the heat off. Stir in the heavy cream and allow the pasta to stand for a minute. This allows the pasta to soak up any of the residual liquid. Give it a taste and adjust the salt to your liking. Divide amongst bowls and top with a few pieces of burrata, a pinch of crushed red pepper, and some minced basil. 



(This post is sponsored by Macy’s Wedding Registry. Thanks for supporting the sponsors that keep A Cozy Kitchen cozy.)

Adrianna Adarme
Adrianna Adarme

A Cozy Kitchen is a blog written by Adrianna Adarme. Adrianna likes corgis, pancakes and cute things.

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