Puntarelle Pasta with Burrata
User Reviews
5
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
4
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Calories
711 kcal
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Course
Main Course
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Cuisine
Italian
Puntarelle Pasta with Burrata
Description
Puntarelle Pasta with Burrata features thinly sliced and soaked puntarelle, a bitter chicory shoot, cooked briefly with anchovies, garlic, and olive oil to develop a savory base. The Cavatelli pasta is cooked al dente and combined with the sautéed puntarelle, with reserved pasta water to adjust texture as needed. Toasted breadcrumbs add crunch, and creamy burrata cheese finishes the dish with richness. Optional crushed red pepper flakes offer a gentle heat element.
The recipe captures a mix of bitter, savory, and creamy components, enhanced by the crunchy topping and aromatic olive oil-infused aromatics.
This dish suits those interested in exploring unique leafy vegetables paired with soft pasta and cheese. It can be served as a main course or a substantial side.
When fresh puntarelle is unavailable, other chicories like endive or escarole can be used but will alter flavor. Spaghetti or short pasta shapes like casarecce or fusilli may substitute for Cavatelli. If purchasing whole chicory, remove outer leaves to reach the puntarelle heart and soak it in ice water to reduce bitterness and retain crunch.
Ingredients
- 14 oz Cavatelli Pasta
- 14 oz puntarelle chicory weight without all the leaves
- 4 anchovy fillet preserved in oil or salt
- 1 garlic clove, peeled
- 3-4 tablespoon extra virgin olive oil
- 3.5 oz breadcrumbs
- 7 oz burrata cheese
- salt for pasta and to taste
- black pepper to taste, ground
- crushed red pepper flakes red chili pepper optional as required, peperoncino flakes
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 can be sourced as shoots or extracted from whole Catalonian chicory by removing outer leaves.
- Soaking puntarelle in ice-cold water helps maintain crispness and reduce bitterness.
- Spaghetti, casarecce, or fusilli are acceptable pasta substitutes if cavatelli is unavailable.
- This recipe can be prepared with homemade cavatelli for a traditional touch.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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