Pairs well with Spaghetti with Burrata Cream, Rizzoli Anchovies, and Crunchy Flavored Bread
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Spaghetti with Burrata Cream, Rizzoli Anchovies, and Crunchy Flavored Bread
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A refined and tasty Italian pasta dish featuring creamy burrata, spicy Rizzoli anchovy sauce, and crunchy flavored toasted bread with sage, garlic, and lemon peel.
00:20:00 total
Serves 4
medium
Pasta / Noodle Course
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Ingredients
- spaghetti quadrati - 320 g (320 grams)
- garlic - 2 cloves (1 clove for pasta and bread)
- lemon peel - watch the video to see (for flavoring bread and pasta)
- sage - watch the video to see (to taste for bread and pasta)
- Rizzoli Anchovies in Sauce - 180 g (180 grams)
- stale bread - 200 g (for crunchy bread topping, roughly chopped)
- extra virgin olive oil - watch the video to see (for cooking and emulsifying)
- fine salt - watch the video to see (to season bread and burrata cream)
- burrata cheese - 250 g (for cream base)
- warm water - watch the video to see (for blending burrata cream)
Instructions
- Prepare Crunchy Flavored Bread: Coarsely chop stale bread. Heat extra virgin olive oil in a pan over medium heat. Add sage, garlic, and lemon peel. Add bread crumbs and toast for 10 minutes until golden and crunchy. Season with salt and set aside to cool.
- Flavor the Oil: In the same pan, add another drizzle of olive oil, garlic, sage, and lemon peel. Heat gently to infuse the oil with flavors.
- Make Burrata Cream: In a blender or with an immersion mixer, combine burrata, a ladle of warm water, olive oil, and a pinch of salt. Blend until smooth and creamy.
- Cook Spaghetti: Cook spaghetti in boiling salted water until al dente. Drain and transfer directly to the pan with flavored oil after removing sage, lemon peel, and garlic.
- Add Anchovy Sauce: Shake the can of Rizzoli anchovy sauce to emulsify. Add it to the pasta and sauté quickly to combine and heat through.
- Assemble and Serve: Place a base of burrata cream on the plate. Add a nest of spaghetti topped with rolled anchovies in sauce. Sprinkle with the seasoned toasted bread and fresh sage leaves. Finish with a generous drizzle of anchovy sauce and serve immediately.
