Burratta and Proscuitto Pasta Salad

Ingredients

1 lb non-penne pasta

1/2 lb prosciutto

1-2 burrata balls (I used Belgioioso black truffle one and omfg)

1/2 head radicchio,

1/2 head radicchio, sliced thinly in 2” strips

2 handfuls basil, julienned or torn or whatever

8 oz jarred roasted red peppers, chopped (or homemade if you got it like that)

5 oz castelvetrano olives, halved

1/2 cup capers

1/2 bulb fennel, very thinly sliced/grated (optional if you don’t like just omit)

freshly grated parm…much of it

DRESSING:

1/2 shallot, minced

1/2 shallot, minced

crushed red pepper flakes

salt + lots of fresh cracked pepper

4 garlic cloves

5 anchovies

1 lemon zested + juiced

few dashes red wine vinegar

1/2 ish cup olive oil

Directions

DRESSING:

1. mince your garlic, shallot and anchovies on a cutting board. mash into a paste.

2. mix your anchovies paste with the remaining ingredients in a small bowl. set aside to marinate the flavors together. be cautious with salt since the anchovies, capers, prosciutto are salty in the salad already. you can always add more at the end.

EVERYTHING ELSE:

1. boil your pasta to a nice al dente, remember it won’t cook more in a sauce after this so make sure you like how it tastes as is, we don’t wan’t crunchy pasta salad.

**I drain + leave the pasta verrrry semi warm, so when I pour the first 1/2 of my dressing on it it, it absorbs the flavor a little better. but if you’re serving stat just rinse it fully totally fine.

2. lay prosciutto slices on a parchment paper lined baking sheet. bake for about 12-15 min ish. they should be very golden brown + all squiggled up. let them cool completely before crumbling up into little pieces with your hands. if they’re not crumbling easily, you need to continue baking them. set aside.

3. dry off your capers with paper towels and add to a small saucepan on medium heat with hot oil. you don’t need a crazy amount of oil at all, just enough to cover the surface. be careful and keep an eye on these, they sizzle crazy and will burn if you don’t watch them. remove from heat when they start to “bloom” their little leave, about 4ish min. drain on a paper towel and set aside.

4. add all your ingredients to a large bowl. i like to dress the pasta alone with 1/2 the dressing and then the other 1/2 with all of the ingredients.

5. add the burrata in pieces on top of the pasta salad + serve immediately. I wouldn’t recommend fully mixing the burrata into the salad if you’re going to eat this for like a week, but I did mix it together and keep it in my fridge mixed for 2 days after and it was totally great and held in the salad. just not sure about longer than that, experiment if you like :)

Notes

https://sundaystack.substack.com/p/girl-more-pasta-salad?utm_medium=reader2