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

  1. spaghetti quadrati - 320 g (320 grams)
  2. garlic - 2 cloves (1 clove for pasta and bread)
  3. lemon peel - watch the video to see (for flavoring bread and pasta)
  4. sage - watch the video to see (to taste for bread and pasta)
  5. Rizzoli Anchovies in Sauce - 180 g (180 grams)
  6. stale bread - 200 g (for crunchy bread topping, roughly chopped)
  7. extra virgin olive oil - watch the video to see (for cooking and emulsifying)
  8. fine salt - watch the video to see (to season bread and burrata cream)
  9. burrata cheese - 250 g (for cream base)
  10. warm water - watch the video to see (for blending burrata cream)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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