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Please fave and comment on the original submission here: http://www.furaffinity.net/view/5847479/
Such beautiful colour and taste beautifully and brilliantly blended by the talented
chrismukkah
*...Obviously modified with a few tweaks from me! :P
This recipe I found on http://gastronomyblog.com, posted on Aug. 10, 2010...thought I would give it a try!
** Optional
~ While I didnt have/find burrata, I did the next best thing: a fresh ball of mozzerella :) (and if you're lactose intolerant, dont add it in :P)
1/2 pound dried or fresh wide noodles, like pappardelle or fettuccine- I used wide egg noodles
1/2 cup panko (Japanese bread crumbs)
1/2 cup fresh basil leaves, plus more to garnish
1 teaspoon sea salt, plus more to taste
extra virgin olive oil
1/4 pound pancetta (I had the pre-sliced kind, I just shredded it)
2 ears corn, kernels removed (used one box frozen shoepeg corn with butter sauce...we'll see how that goes :P)
4 dried red chiles, cut into small pieces (here, I used the sauce from a can of chipotles with adobo- about 2 tablespoons)
1/2 cup Parmesan cheese, shredded (er...grated from the can...yeah :P)
1/4 pound burrata (like I said, if you cant find, just use the ol' mozzerella ball, cut into bite size chunks)
** 1 box cherry tomatoes
** 1 shallot
** ~ Almost forgot- 1/2 leftover roasted rotisserie chicken :P
First- get a large pot of water boiling for your pasta, pre-salt it as well (about a pinch or two is enough)
While youre waiting for the water to boil, prepare the breadcrumbs and sauce. For the bread crumbs, place the panko, basil, and grated cheese in a food processor, and blend till you get a fake 'pesto'. Drizzle the breadcrumbs with 1 tablespoon olive oil and pulse until well incorporated.
Prep ahead of time by chopping the tomatoes (I cut them into 1/2's) and peeling and chopping the shallot.
Then: Use a LARGE non-stick skillet and toast the breadcrumb mix until nice and brown, and set aside in an extra plate.
For the sauce- add two tablespoons olive oil and toss in the pancetta, shallots and tomatoes, cook for two - three minutes. Add the corn and chiles (or in this case, the adobo sauce) on the skillet and cook for another 5 - 7 minutes, stirring occasionally.
Finally, turn off the heat and add the pasta (once its drained and cooked that is :P), then the cheese & bread mixture and combine well using tongs. Toss in the burrata at the end with a few more chopped basil leaves, and serve in a large bowl!
When in doubt save maybe a 1/4 cup of pasta water if this gets too glue-ish; but just drizzle it over, dont just douse it on, it would kill the crunchyness of the breadcrumbs :P
Enjoy folks :)
Please fave and comment on the original submission here: http://www.furaffinity.net/view/5847479/
Allergy warning – recipe contains dairy products
Such beautiful colour and taste beautifully and brilliantly blended by the talented
chrismukkah*******************************...Obviously modified with a few tweaks from me! :P
This recipe I found on http://gastronomyblog.com, posted on Aug. 10, 2010...thought I would give it a try!
** Optional
~ While I didnt have/find burrata, I did the next best thing: a fresh ball of mozzerella :) (and if you're lactose intolerant, dont add it in :P)
1/2 pound dried or fresh wide noodles, like pappardelle or fettuccine- I used wide egg noodles
1/2 cup panko (Japanese bread crumbs)
1/2 cup fresh basil leaves, plus more to garnish
1 teaspoon sea salt, plus more to taste
extra virgin olive oil
1/4 pound pancetta (I had the pre-sliced kind, I just shredded it)
2 ears corn, kernels removed (used one box frozen shoepeg corn with butter sauce...we'll see how that goes :P)
4 dried red chiles, cut into small pieces (here, I used the sauce from a can of chipotles with adobo- about 2 tablespoons)
1/2 cup Parmesan cheese, shredded (er...grated from the can...yeah :P)
1/4 pound burrata (like I said, if you cant find, just use the ol' mozzerella ball, cut into bite size chunks)
** 1 box cherry tomatoes
** 1 shallot
** ~ Almost forgot- 1/2 leftover roasted rotisserie chicken :P
First- get a large pot of water boiling for your pasta, pre-salt it as well (about a pinch or two is enough)
While youre waiting for the water to boil, prepare the breadcrumbs and sauce. For the bread crumbs, place the panko, basil, and grated cheese in a food processor, and blend till you get a fake 'pesto'. Drizzle the breadcrumbs with 1 tablespoon olive oil and pulse until well incorporated.
Prep ahead of time by chopping the tomatoes (I cut them into 1/2's) and peeling and chopping the shallot.
Then: Use a LARGE non-stick skillet and toast the breadcrumb mix until nice and brown, and set aside in an extra plate.
For the sauce- add two tablespoons olive oil and toss in the pancetta, shallots and tomatoes, cook for two - three minutes. Add the corn and chiles (or in this case, the adobo sauce) on the skillet and cook for another 5 - 7 minutes, stirring occasionally.
Finally, turn off the heat and add the pasta (once its drained and cooked that is :P), then the cheese & bread mixture and combine well using tongs. Toss in the burrata at the end with a few more chopped basil leaves, and serve in a large bowl!
When in doubt save maybe a 1/4 cup of pasta water if this gets too glue-ish; but just drizzle it over, dont just douse it on, it would kill the crunchyness of the breadcrumbs :P
Enjoy folks :)
******************************Please fave and comment on the original submission here: http://www.furaffinity.net/view/5847479/
Allergy warning – recipe contains dairy products
Category Photography / Tutorials
Species Unspecified / Any
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File Size 424.1 kB
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