Puntarelle Pasta with Burrata

Name: Puntarelle Pasta with Burrata
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 serving
Ingredients: 14 oz Cavatelli Pasta; 14 oz puntarelle chicory; 4 anchovy fillets; 1 garlic clove peeled; 3-4 tablespoon extra virgin olive oil; 3.5 oz breadcrumbs; 7 oz burrata; salt; ground black pepper; peperoncino flakes

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5.0

111 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings
4
Calories
711 kcal
Course
Main Course
Cuisine
Italian

Puntarelle Pasta with Burrata

Daisy Meyer

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The star of this recipe is puntarelle, the flower shoots of a type of chicory called Catalonian chicory, which together with anchovies, garlic, toasted breadcrumbs and burrata makes this is a mouthwatering recipe full of typical Southern Italian flavours.

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Ingredients

Servings

14 oz Cavatelli Pasta
14 oz puntarelle chicory weight without all the leaves
4 anchovy fillets preserved in oil or salt
1 garlic clove peeled
3-4 tablespoon extra virgin olive oil
3.5 oz breadcrumbs
7 oz burrata
salt for pasta and to taste
ground black pepper to taste
peperoncino flakes red chili pepper optional as required

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Instructions

If using whole Catalonian chicory, remove the outer leaves to access the heart where the puntarelle is located. Trim any long stalks and then slice the puntarelle finely lengthwise. Soak the slices in ice-cold water for 15 minutes, then drain and pat dry.
Bring a large pot of water to a boil, add salt and bring it to a boil again. Add the cavatelli pasta and cook until al dente, according to package instructions. Drain and reserve one cup of pasta water.
Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the anchovies, garlic, and optional peperoncino flakes. Cook until the anchovies disintegrate and the garlic softens.
Add the drained puntarelle and sauté for a few minutes, stirring continuously. Add a few tablespoons of the reserved pasta cooking water if the puntarelle begins to dry out.
In a separate small frying pan, heat two tablespoons of olive oil. Toast the breadcrumbs until golden, stirring frequently to prevent burning.
Add the pasta to the pan with the puntarelle, stir in the toasted breadcrumbs, and toss everything together over high heat.
Cut the burrata into pieces and place on top of the pasta. Serve immediately, allowing diners to mix the burrata into their servings at the table.

Notes

Puntarelle are the flower shoots of Catalonian chicory. In Italy, it is possible to buy just the puntarelle but you may have to buy a whole chicory and remove the outer leaves to get to the puntarelle.
This recipe can be made with other types of chicory, such as endive or escarole but the flavours will be slightly different.
In Rome spaghetti is the most traditional pasta for puntarelle pasta. But other short pasta, such as casarecce or fusilli, works well too.
This recipe can also be made with homemade cavatelli.

Nutrition Information

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Calories 711kcal (36%) Carbohydrates 96g (32%) Protein 27g (54%) Fat 26g (40%) Saturated Fat 9g (45%) Polyunsaturated Fat 2g Monounsaturated Fat 8g Cholesterol 38mg (13%) Sodium 215mg (9%) Potassium 604mg (17%) Fiber 7g (28%) Sugar 4g (8%) Vitamin A 2519IU (50%) Vitamin C 7mg (8%) Calcium 391mg (39%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 711 kcal

% Daily Value*

Calories	711kcal	36%
Carbohydrates	96g	32%
Protein	27g	54%
Fat	26g	40%
Saturated Fat	9g	45%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	8g	40%
Cholesterol	38mg	13%
Sodium	215mg	9%
Potassium	604mg	13%
Fiber	7g	28%
Sugar	4g	8%
Vitamin A	2519IU	50%
Vitamin C	7mg	8%
Calcium	391mg	39%
Iron	4mg	22%