I've just recently gotten into burrata, a mozzarella-like cheese, which oozes luxuriously when you cut into it. I found out about the cheese after seeing it pop up on numerous restaurant menus, usually tossed into tomato salads. [What?! You mean you didn't read about it here on SE, Nick?!? Hmmph. ;) —The Mgmt.] Luckily, it also works wonderfully in this pasta recipe adapted from Local Lemons. It slowly melts atop the warm dish, lovingly coating the pasta.
So it's a little odd that that my favorite part of this recipe is the interplay between the sweet summer corn and the red chiles. Each bite contains different proportions of sweetness and spiciness, meaning you'll have to keep digging in to get it perfect. Of course, the prosciutto lends a good meaty base, while the breadcrumbs add some crunch. It's a solid group effort and a perfect summer dish.
- 2 ears of corn
- 1/4 pound burrata
- 4 dried red chilies, chopped
- 1/4 pound prosciutto, chopped
- 1/2 cup breadcrumbs
- 1/2 cup Parmesan, grated
- 1/2 pound fresh fettuccine
- 2 tablespoons extra-virgin olive oil
Remove the kernels from the corn with a sharp knife.
Bring a large pot of salted water to a boil. While that’s warming up, pour 2 tablespoons of oil into a large skillet set over medium heat. Add the prosciutto and cook for about 4 minutes, or until browned. Remove with a slotted spoon.
Add the corn and chiles to the skillet and cook for 5 to 7 minutes, stirring occasionally. Turn the heat to low, and then add the Parmesan and the cooked prosciutto. Cook for one minute, and then turn the heat off and add the breadcrumbs.
Cook the pasta according to the directions on the box. Drain, reserving 1/2 cup of the cooking water. Add the pasta to the skillet, along with half of the reserved water. Toss well. If dry, then add the rest of the water.
Add half of the cheese, and stir well. Plate the pasta and divide the rest of the cheese on top. Season with salt to taste.