The mere mention of pasta with burrata. anchovies, or ‘nduja is an instant sell for many a menu-gazing diner or a cook seeking inspiration. This fusilli recipe packs all three ingredients into a boisterous pasta that exemplifies the idea of more being pleasantly more.
“The burrata is the magic touch to soften and give freshness to the other bitter-salty-spicy ingredients,” says Marco Cassin, who created the recipe. "I usually place it on the pasta in tiny dollops just before serving."
Photo: Riccardo Letteiri
Pasta With Burrata, ’Nduja, and Anchovy-Escarole Cream
Recipe: Marco Cassin
Skill Level: Easy
Time: 30 minutes
Ingredients for 4
14 oz. or 1 head escarole, chopped (400 g.)
12 oz. fusilli (350 g.)
9 oz. burrata (250 g.)
2 oz. ‘nduja (50g.)
1 oz. breadcrumbs (25 g.)
2 tsp. desalted capers (10 g.)
6 oil-packed anchovy fillets
1 clove of garlic
parsley
basil
extra-virgin olive oil
salt and pepper
Dilute the anchovies in a large pan with a thin layer of oil and the garlic clove. Add the escarole, salt, pepper, and a little water. Cook with the lid on until the escarole hasn’t completely wilted – it will take 5-7 minutes.
Combine with the capers, a sprig of parsley, and breadcrumbs, and mix with a blender.
Bring a large pot of water to a boil. Add salt. Cook the pasta until al dente. Drain, setting aside some of the pasta-cooking water. Next, combine the pasta and escarole cream in a pan, and then toss, until the sauce coats the pasta. If necessary, add some of the pasta cooking water a little bit at a time to help dilute the cream.
Lastly, add bits of ’nduja and finally, small dollops of burrata. Garnish to taste with crispy basil leaves and capers.
Good to know: To make the crispy basil leaves, either lay them on a baking tray lined with parchment paper, sprinkle with salt, and bake for 5 five minutes at 325°F, or cook them in a pan in a thin layer of hot oil. Remove when the leaves are completely crispy – this can take up to five minutes. Lay the leaves to dry on paper towels to absorb the excess moisture.