Burrata with Zucchini 'Pappardelle'
Sundried Tomato Pesto and Herby Ciabatta
Using raw zucchini as noodles, is a different way to enjoy this tasty vegetable! They are tossed in sun-dried tomato pesto and served with toasted garlic-ciabatta bread. Don't forget the best part, utterly delicious and super creamy Burrata!! Dinner tonight is simple and clean.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
125 g
Burrata Cheese
(Contains Milk)
2 unit
Ciabatta Roll
(Contains Gluten)
454 g
Zucchini
2 tbsp
Basil
10 g
Parsley
10 g
Garlic
20 g
Grape Tomatoes
113 g
Parmesan Cheese, shredded
(Contains Milk)
Not included in your delivery
¼ cup
Salt*
2 tbsp
Oil*
Nutrition Values
Utensils
Instructions
Preheat your broiler to high (to broil ciabatta and tomatoes). Start prepping when the oven comes up to temperature! Remove 2 tbsp butter from fridge and set aside to come up to room temperature.
Wash and dry all produce.* Mince or grate the garlic. Coarsely chop the parsley. Using a vegetable peeler, peel the zucchini lengthwise into long ribbons. In a strainer over medium a bowl, sprinkle 1/2 tsp salt over the zucchini ribbons and set aside.
On a plate, cut the burrata into quarters and drizzle with oil. Season with salt and pepper. Set aside.
On a baking sheet, toss the tomatoes with a drizzle of oil. Season with salt and pepper. Broil in the centre of the oven, until the tomatoes are tender, 5-6 min.
Meanwhile, heat a small pan over medium heat, add the sundried tomato pesto and stir to warm through, 1-2 min. Remove the pan from the heat and set aside. Gently rinse the zucchini noodles under cold water, then pat dry with paper towels. In a large bowl, toss together zucchini noodles, pesto and half the Parmesan. Season with salt and pepper.
In a small bowl, stir together the garlic, parsley and 2 tbsp room temp. butter. Season with salt and pepper. Cut each ciabatta bun in half and brush the cut-side with garlic butter. Arrange on another baking sheet cut-side up. Toast in the centre of the oven until lightly golden, 2-3 min. (TIP: Keep an eye on your ciabatta so that it does not burn!)
Divide zucchini pappardelle between plates. Tear over the basil leaves and sprinkle over remaining Parmesan. Top with the tomatoes and burrata. Cut the garlic ciabatta into triangles and divide between plates.
