Tonnarelli with Truffle Butter & Burrata recipes - Recipe roundup

Author: Joanne Kirby  

Tonnarelli with Truffle Butter & Burrata Rich, creamy burrata with grilled scallops, sun-dried tomatoes, crisp bread crumbs and a drizzle of truffle oil sit on a bed of buttery pasta. This truffled burrata and grilled scallop pasta is the ultimate summer comfort food that you'll want to devour all season long.

20 Best Ways to Use Burrata

20 Best Ways to Use Burrata
If you’re looking for a true taste of Italy, you really can’t go wrong with these burrata recipes. From salad to pizza to pasta, this creamy, decadent cheese is where it's at.
Provided by: insanelygood
Yields: 0 servings
Number of ingredients: 20
Ingredients:
  • Burrata Salad
  • Marinated Burrata
  • Burrata Bruschetta Toasts
  • Burrata Pizza
  • Burst Tomato Burrata Pasta
  • Golden Sweet Potato Soup with Burrata and Sage Pesto
  • Crockpot Burrata French Onion Soup
  • Burrata with Balsamic Tomatoes
  • Tomato, Peach, and Burrata Salad
  • Roasted Vegetable Lasagna with Burrata
  • Eggplant Parmesan with Tomato and Burrata
  • Peaches, Burrata u0026amp; Prosciutto with White Balsamic Vinaigrette
  • Lemon Basil Burrata with Garlic Toasts
  • Grilled Peaches with Burrata, Honey, u0026amp; Pistachios
  • Burrata with Balsamic Cherries and Basil
  • Lemon Basil Risotto With Burrata
  • Apricot, Cherry u0026amp; Burrata Salad
  • Tomato, Avocado, and Burrata Flatbread
  • Campanelle with White Beans, Lemon, and Burrata
  • Strawberry Salad with Burrata
How to cook:
  1. Select your favorite recipe.
  2. Organize all the required ingredients.
  3. Prep a burrata recipe in 30 minutes or less!
Notes: Flat Bread Pizza Recip: Black Truffle Carpaccio, Burrata, Bake for 5 minutes, then remove from the oven and top with the prosciutto. Bake for another 5 – 10 minutes, or till the cheese is golden brown …

Tonnarelli with Truffle Butter & Burrata

Tonnarelli with Truffle Butter & Burrata
Tonnarelli with Truffle Butter & Burrata
Provided by: Bradlee Moore
Total time: 7 minutes
Cook time: 6 minutes
Prep time: 1 minutes
Yields: 0 servings
Number of ingredients: 3
Ingredients:
  • 250 g 250g La Tua Pasta Tonnarelli
  • 30 g Lemon Butter
  • 125 g Burrata
Nutrition:
  • Calories: 0 calories
How to cook:
  1. Boil your Tonnarelli for 3-4 minutes in a large saucepan filled with 2.5 litres of well-salted water.
  2. Meanwhile, gently melt the Lemon Butter in a frying pan. Once the pasta is cooked, transfer it to the frying pan using a slotted spoon (making sure that some of the starchy pasta water makes it in as well).
  3. Gently toss to coat the Tonnarelli with the butter sauce. Once well coated, plate your pasta, tear the Burrata into pieces and add it on top.
Notes: 20 Simple Burrata Recipes, Lemon Basil Burrata with Garlic Toasts Grilled Peaches with Burrata, Honey, & Pistachios Burrata with Balsamic Cherries and Basil Lemon Basil …

Truffled Burrata and Grilled Scallop Pasta

Truffled Burrata and Grilled Scallop Pasta
Rich, creamy burrata with grilled scallops, sun-dried tomatoes, crisp bread crumbs and a drizzle of truffle oil sit on a bed of buttery pasta. This truffled burrata and grilled scallop pasta is the ultimate summer comfort food that you'll want to devour all season long.
Provided by: Amanda McGrory-Dixon
Total time: 30 minutes
Cook time: 15 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: Italian
Number of ingredients: 13
Ingredients:
  • 1 pound dried fettuccine or 1 1/2 pounds fresh fettuccine
  • 1 pound scallops
  • Salt
  • Pepper
  • 1/2 cup dried breadcrumbs or panko crumbs
  • 1/2 cup butter
  • 4 garlic cloves (minced or grated)
  • 1 cup sun-dried tomatoes (chopped)
  • 1/2 cup basil (chopped, plus more for garnish if desired)
  • Splash of heavy cream
  • 1/4 cup white truffle oil
  • 8 ounces burrata (torn into pieces)
  • Freshly grated Parmesan (for garnish)
Nutrition:
  • Serving Size: 1 bowl
  • Calories: 550 kcal
  • Sugar: 9 g
  • Sodium: 1.355 mg
  • Fat: 25 g
  • Carbohydrate: 48 g
  • Protein: 37 g
  • Cholesterol: 30 mg
How to cook:
  1. Bring a large pot of salted water to a boil and cook the fettuccine.
  2. Dry the scallops with paper towels and sprinkle with salt and pepper. Thread onto skewers. If using wooden skewers instead of metal skewers, make sure you soak them for a minimum of 30 minutes. Let sit in room temperature as you prepare the rest of the meal.
  3. In a dry skillet over medium heat, toast the dried breadcrumbs or panko crumbs until golden. Be careful not to burn. This won't take long. Set aside on a plate.
  4. Grease the grill and heat over high. As the grill heats, work on the butter sauce.
  5. Using the same skillet, melt the butter. Once the butter melts, add garlic cloves and cook for 30 seconds, stirring constantly. Add the sun-dried tomatoes and chopped basil. Pour in a splash of heavy cream to your liking and stir to combine. Turn to low to keep warm while you grill the scallops.
  6. Turn the grill heat down to medium and grill for 1 1/2 to 2 minutes on one side with the grill left open. Flip the scallops and grill for another 1 1/2 to 2 minutes on the other side. Be careful not to overcook or else the scallops will turn rubbery. A quick sear will cook the scallops just fine and preserve their buttery texture.
  7. Using tongs, toss the fettuccine in the butter sauce until well coated. Divide the pasta among four bowls. Evenly drizzle the four bowls with the truffle oil, about 1 tablespoon for each bowl, and sprinkle on the dried breadcrumbs or panko crumbs, plenty of freshly grated Parmesan and additional basil if desired. Top with torn burrata and grilled scallops. Enjoy!
Notes: 13 Burrata Heaven ideas, Delicate, milky, fresh, soft, creamy.we could go on and on. See more ideas about burrata, food, fresh.

Burrata Salsa Tartufata with Asparagus and Celery

Burrata Salsa Tartufata with Asparagus and Celery
Salsa tartufata shares the lead roll in this burrata salad. Creamy mozzarella teams perfectly with the umami of the black summer truffle sauce. Asparagus and celery add freshness and crunch. All topped off with more tuber aestivum decadence, truffle carpaccio.
Provided by: Sara McCleary
Total time: 25 minutes
Cook time: 1 minutes
Prep time: 5 minutes
Yields: 2 servings
Cuisine: Italian
Number of ingredients: 10
Ingredients:
  • 1 bunch asparagus (woody ends removed)
  • 1 stalk celery (string removed)
  • 1 cup chicken stock
  • salt to season
  • 1 burrata
  • 3-4 slices truffle carpaccio
  • 2 tablespoons salsa tartufata
  • olive oil (to garnish)
  • saltbush leaves, or oregano leaves (to garnish)
  • slices of grilled bread (to serve)
Nutrition:
  • Calories: 93 kcal
  • Carbohydrate: 14 g
  • Protein: 8 g
  • Fat: 2 g
  • Saturated Fat: 1 g
  • Cholesterol: 4 mg
  • Sodium: 192 mg
  • Fiber: 5 g
  • Sugar: 6 g
  • Serving Size: 1 serving
How to cook:
  1. Remove woody ends from asparagus and string from celery. Cut asparagus and celery into small dices (just over ½ cm or ¼ inch).
  2. Bring chicken stock to the boil in a small saucepan. Once rapidly boiling add the asparagus and celery. Simmer for 1 minute.
  3. With a slotted spoon remove asparagus and celery shaking off excess stock and place in a small bowl. Rserve the stock.
  4. Place the small bowl in the freezer to quickly chill the asparagus and celery down. This stops the cooking process. Don't leave it in there too long you do not want to freeze the vegetables.
  5. While the asparagus and celery are chilling grill bread for serving.
  6. Remove asparagus and celery from the freezer. Add a tablespoon of reserved stock and give the vegetables a stir. Taste and season with salt if needed. A little salt brings out the flavour. If using a commercial stock you may not need to add salt.
  7. On the serving plate form the asparagus and celery in to a doughnut shape The hole in teh middle of the "doughnut" is where the knot of the burrata will sit.
  8. Carefully place the burrata on top of the doughnut, knot side down.
  9. Place slices of truffle carpaccio on top of the burrata.
  10. Place dollops of salsa tartufata around the plate and drizzle with a good olive oil.
  11. Garnish the tartufata with a few small saltbush leaves. If you don't have saltbush, small oregano leaves.
  12. Serve immediately with grilled bread.
Notes: Flat Bread Pizza Recip: Black Truffle Carpaccio, Burrata, Full list of ingredients for flatbread pizza with black truffle and burrata 1 pizza dough (either store bought or homemade), at room temperature Extra …
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