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Puntarelle Pasta with Burrata
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.
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 4
Calories: 711 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 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
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.
Cup of Yum
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
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
% 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.