There’s something beautifully sensual about (oh-so-carefully) opening up a delicately soft and fresh burrata and teasing the milky-white stracciatella out onto thick and wide al-dente pappardelle – it melds into the sauce and wraps itself around the pasta to come together in a tingly mouthful of undiluted Italian ecstasy. The perfect mid-week quickie.
Pappardelle with San Marzano & Burrata.
Gently simmer down a can of San Marzano DOP tomatoes in good olive oil, add a vegetable stock cube, fresh ground mixed pepper and some dried herbs – then the slightly under-cooked pappardelle and leave to rest for a short while. Plate up with a burrata and season with more dried herbs and a drizzle of extra-virgin olive oil.
Take it with a good bottle of wine and welcome yourself to the pleasure-zone.
Buon appetito e salute.
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