xvcit

[thetockablog]

Whipped Pesto Butter Pasta with Burrata

Whipped Pesto Butter Pasta with Burrata Ingredients300g unsalted butter125g Basil pestoSalt, to taste400g bucatini or fusilli lunghiBurrata MethodAdd softened butter, basil pesto, and salt to a food processor. Blitz until the butter mixture has thickened, 2 minutes.Store the whipped pesto butter in an airtight container in the fridge for up to 2 weeks. To make the pasta: Cook pasta according…

[foodshowxyz]

Hi friends.

We recently tried

This delicious prosciutto, fresh burrata and grilled peach slices on toasted bread.

[fattributes]

Burrata Baked Ravioli with Spinach

[daily-deliciousness]

Burrata, pea & prosciutto tortellini

[lookashiny]

(via Tender Braised Beef Pappardelle with Creamy Burrata - Well Seasoned Studio)

[crazyblondelife]

Spring Pasta with Peas, Chicken & Burrata - Fresh and Easy!

With each new season, I always get excited for what’s local and in-season! Even though it’s not quite time for fresh peas, I went ahead and made this Pasta with Peas, Chicken & Burrata in anticipation of spring food! This dish is has such a freshness because of the lemon and Burrata and the combination of all the flavors is divine! It’s melt-in-your-mouth delicious while it’s still warm and also fabulous left-over at room temperature!

If you want to make this pasta vegetarian, simply leave out the pancetta and chicken! It’s delicious with or without, but definitely more hearty with the meat. You could also add a little asparagus that’s been slightly roasted for a more seasonal option…the combination of peas and asparagus would be fabulous!

If you decide to use fresh peas, just be sure to pre-cook them before adding to the skillet with the shallots and garlic. They will definitely make a difference in flavor, but I promise you won’t be disappointed with the frozen peas.

Freshly grated parmesan makes a big difference as well and don’t leave out the lemon zest. The mint option is also delicious, but I didn’t have any so used parsley. A combination of both would be tasty as well! Either way, make your grocery list because you’ll make this all season long. It’s perfect for weeknight dinner and ideal for guests. I would serve alongside a green salad and some warm crusty bread to spread some of the Burrata on. Okay, now my mouth is watering so I may have to make this again!

I haven’t been getting many comments lately and I’m not sure if you’re not liking the content or just busy, but as always, I really love to know your thoughts! I’m in contact with a company who is hopefully going to redo my website and make it more user friendly very soon! I have my first call with them on Friday and hopefully we can get started! It’s been a long time coming and I’m excited to improve Crazy Blonde Life!

Thanks so much for reading! I hope your week is off to a great start!

[ashstfu]

Hi ash, please share your fave pasta recipe

penne alla vodka with burrata and basil, carbone’s spicy rigatoni, creamy roasted red pepper tortellini, also kind of obsessed with this zucchini carbonara recipe these days

[huntingteeth]

What do you think about the world - where do you find the most beauty in it? What inspired you to begin writing, and what prompted you to write about Sleep Token? What's your favorite food?

i get really in my head sometimes. sometimes when i go to restaurants, i have meals and i think, “i can make this better,” and i go home and workshop the recipes until i get it the way i pictured it in my head when i was back at the restaurant. i like to take cherry tomatoes and slice them into tiny circles and lay them artfully until the cover the surface of the plate, little pops of color, reds and yellows and deep purples, and julienne basil leaves and scatter them across, and drizzle it with good olive oil and balsamic vinegar and crack a ball of burrata on top, flakey sea salt and fresh ground black pepper. the insides of the burrata mix with the oil and vinegar and makes a light dressing and it’s maybe what i think happiness is supposed to feel like.

i think i write because otherwise what do i do with all the thoughts in my head? i feel like i’m doing three things at all times; when i write, i usually have a video playing on the television, and then there’s the writing, and then there’s all the thinking. sometimes i watch a video on the television and then i watch videos on my phone at the same time because there’s too much thinking. i don’t know if anyone picked up on this, but i’m an incredibly anxious person. i think it’s easier to filter out the worst parts of my personality on the internet, but the anxiety is the worst part. at my worst point, i was convinced my house would burn down if i so much as looked at the oven so i stopped using the oven. i pretended it didn’t exist in my house and it worked for a while.

all of my degrees are in education; it’s great if you want to understand how the world works but it’s bad if you want to understand how the world works. the thing is that everyone has a perspective and not everyone is allowed to share it. it’s a gift to be able to share my perspective, even if it’s sleep token fanfiction on the internet, and i think that when you read what i write you’re able to get a sense of the things that i value: community, prioritization of people, and the intrinsic magic in the parts of life that are not magical.

i guess found sleep token in october or november of last year through tiktok, and then started listening to their music, and then i sought out the fandom. and i guess, as they say, the rest is history.

i take a lot of pictures, because i like the idea of a personal history, of taking a visual record of the marks you left in the world. i like to take pictures of myself in places as if to say, “i’m here, i’m here.” i like to take pictures of my food, both dishes i’ve made and dishes that i’ve ordered. this, too, is a type of history, i think: a documented list of the ways in which i’m allowed to take up space in the world.

a thick slice of tomato. the crunch of toasted bread, slathered in butter. green beans cooked down, simmering on a stove like generations of relatives have done in the past. cornbread and pinto beans and collard greens. yogurt with fruit and granola and a dollop of lemon curd. plump portobello mushrooms fresh off a grill. zucchini with sear marks. chocolate eclairs.

take equal parts butter and flour and make a light roux. add in heavy cream, panic because it curdles at first, but keep whisking it in. it’s going to work out. keep adding cream until you have an amount of sauce that makes your heart full. add it freshly ground black pepper. no, more than that. no, more than that. the béchamel should be flecked heavily with black pepper. there’s as many spots of black pepper as there are thoughts in your head. add in sliced sundried tomatoes, the dry ones. not the ones packed in oil that look like little organs and make your stomach turn. pour in a little bit of starchy pasta water. toss your pasta, an interesting shape, in the sauce. plate it, dust it with just the barest amount of parmesan cheese. you don’t need as much as you think. squeeze a wedge of lemon overtop all of it. flakey salt. take a bite. you don’t need anything else.

[i-am-married]

roasted leek & blood orange salad with burrata cheese. would make the most beautiful side dish for valentine’s day! perfect alongside a steak and pasta. recipe linked in my bio✨

[beautifulitalianfood]

Roasted Cherry Tomato Pasta with Burrata and Nduja Crumbs. Sounds fancy but it's so easy to make and is absolutely delicious!

Full Recipe---> https://www.insidetherustickitchen.com/roasted-cherry-tomato-spaghetti/

[fangsgender]

today was grocery day, so i tried making this roasted vegetable pasta i saw on youtube. (the actual measurements are in the comments) i made it once before, and it wasn’t great—it was extremely under seasoned, salty and kinda soupy when i followed the recipe, so i edited the recipe for my own purposes, and now i’m offering it to you (and the tumblr ai data scraper, i suppose)

roasted vegetable pasta recipe

to a baking/casserole dish, add:

2 cups of cherry tomatoes, whole

1/2 of a zucchini, skinned and chopped

3 mini bell peppers, chopped

6 cloves of garlic, skinned

5 quarters of an artichoke heart (in oil, unless you have fresh)

1/2 of a yellow onion, chopped

1/2 cup of sliced mushrooms

1 handful of curly parsley, finely chopped and squeezed with a paper towel

1 handful of basil, finely chopped and squeezed with a paper towel

3 sprigs of fresh thyme

drizzle olive oil, balsamic vinegar and honey

season with salt, pepper and italian seasoning mix (mine is dried parsley, basil, thyme, marjoram, and oregano, but you could throw in garlic powder, onion powder and red pepper flakes too. that’s a little too much garlic for me but everyone’s lust for garlic is different)

mix everything together by hand, so the vegetables are well oiled and seasoned

cover with tinfoil and bake @ 400F for one hour

make al dente pasta—i like cavatappi but this is up to you, smaller noodles work better

at the end, mix up your vegetables, smushing the tomatoes, garlic, zucchini, etc. and slowly incorporate pasta water and cream/vegan cream until it reaches a sauce consistency (can vary depending on vegetable and pan size,) probably about half a cup to a cup of pasta water, and 5-ish tablespoons of cream, but you’ll know when it becomes a thick sauce. this was the biggest hurdle in the original because you have to add them back and forth teaspoons at a time, or it’ll get soupy and weird. i think maybe she wanted it to be soupy? unclear but i didn’t care for it.

finish by incorporating grated parmigiana and romano cheese/vegan cheese into the sauce

serve with more grated cheese and basil leaves on top

if you wanna make more, measure with your heart and how much stuff the pan will hold. the most important part of this is honestly not following the recipe too closely and seasoning the fuck out of the vegetables. i omitted sun dried tomatoes in oil because i think they’re kinda salty and gross, and spinach because there was just way too much water, but you decide your own destiny. if you do decide to include spinach, i would throw it in with the pasta at the last minute, and then add it to the sauce. this would also probably be awesome with eggplant and mozzarella or burrata, also

[thetockablog]

Crumbed burrata

Crumbed burrata Ingredients 4 burrata balls, mini 1 large egg, whisked. Substitute with 1/4 cream 1/4 cup flour 1/3 cup Panko bread crumbs Salt Black pepper To serve Your favourite pasta! Method Drain the burrata and dab gently with a paper towel, set aside. Season flour with salt and pepper. Carefully coat each burrata into the seasoned flour mixture, the egg/cream, then the crumbs…

[lee-romee]

spring recipes

desserts

carrot cake coffee cake

carrotcake muffins

coconut cupcakes with coconut cream cheese frosting

frozen yogurt bark

lavender loaf with blueberry icing

lemon zucchini cake

matcha amaretti cookies

rhubarb upside-down cake

robin's egg coconut cake with cream cheese frosting

sugar cookies

drinks

green smoothie

rose milk

strawberry latte

thandai (indian drink of nuts & spices)

entrées/mains

broccoli burrata pasta salad

greek yogurt chicken salad

seasame ginger steak skewers

spinach pasta

three-cheese lemon basil pizza

zucchini risotto

salads

herb, tomato, cheese salad

kale salad

koreiskaya morkovcha (russian/korean carrot salad)

spreads

golden beet hummus

garlic scape butter

roasted garlic white bean dip

lemon peel jam

ramp pesto

[daily-deliciousness]

Grape tomato burrata chicken pasta

[chthonic-cassandra]

Still contemplating my amazing meal of the other night, and thinking about all the wondrous variants on greens + cheese -

aforementioned broccoli rabe + burrata

spanakopita

palak paneer

spinach and cheese borekas

various pasta dishes such as: orzo with spinach and mozzarella; pasta with kale and feta; this broccoli rabe pasta to which I normally add more cheese than the recipe requires

this spinach and cheese strata

What else am I missing? I feel certain that other cultures have variations on this which I wish I knew about.

[whentherewerebicycles]

unbelievably easy plant-based meal #1: spinach & tomato pasta

RECIPE 1 for this week! this pasta doesn’t look as yummy as it tastes but trust me it is SO yummy. one of my grad school best friends used to make a version of this for us all the time as a simple go-to dinner and I forgot how much I loved it (though I made mine garlickier and spicier and left out the mozzarella). all you need are whole wheat pasta, 1-2 pints of cherry tomatoes (I used orange cherry tomatoes because they have a delicious citrusy zing), olive oil, spinach, garlic, and spices.

cook the pasta (5 min to boil / 10 min to cook)

heat 1/4ish cup of olive oil in a saucepan (you can definitely use less and just have the tomato juices be the sauce). add tomatoes, all the garlic you want, 1/4 to 1/2 tsp red pepper flakes, a healthy sprinkling of dried thyme (or whatever else sounds good to you), and salt and pepper. cook on medium for about 10-15 min or until the skins of the tomatoes start to burst open (you can burst them yourself after 10ish minutes if they’re not popping open).

lower the heat and add 2-4 giant handfuls of spinach, stirring until wilted

strain the pasta, add it to the saucepan, and mix over low heat until it’s all combined. adding fresh basil would’ve been delicious but I only had dried basil on hand.

enjoy!!!!!! I accidentally dumped too much red pepper flakes into it so mine is REALLY spicy.

portion size: eat as much as you like obviously!!!! always and forever!!! but if you are interested in doing the the portion size experiment with me I found that one cup’s worth filled me up and then I snuck an extra spoonful just because it was tasty. I always give myself permission to have a second helping of any amount if I’m still hungry after the first one + a glass of water but I almost never am (sometimes I just want the extra spoonful lol).

total time: 15-20 min with zero prep and little monitoring required. plus only two pans to wash!

pantry staples? almost all—the tomatoes are the only thing I had to buy special.

fun additions: I bet you could add chickpeas too, which would fill you up longer. wish I’d thought of that! could also add mozzarella or burrata if you eat dairy. feel free to suggest other tweaks!