The creamy spaghetti with confit zucchini and burrata is a refined and flavorful first course, perfect for an elegant lunch or dinner. The sweetness of the confit zucchini pairs perfectly with the creaminess of the burrata, creating an irresistible contrast of flavors. This dish is relatively simple to prepare, but requires some time for cooking the confit zucchini. The final result, however, is worth it! For this first course, I chose burrata from the Artigiana dairy. Their secret lies in the quality of handcrafted dairy products and the goodness of the milk, the care in every preparation phase, and the mastery passed down from generation to generation in their land. An infinite variety of products from burrata to caciocavallo to stracciatella and everything delicious that our Apulian dairy reality can offer. I recommend buying their products because they are truly of great quality.
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
- Energy 627.64 (Kcal)
- Carbohydrates 32.47 (g) of which sugars 3.07 (g)
- Proteins 32.53 (g)
- Fat 42.08 (g) of which saturated 17.19 (g)of which unsaturated 8.64 (g)
- Fibers 3.31 (g)
- Sodium 1,064.55 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 11.3 oz spaghetti
- 14.1 oz burrata
- 2 zucchini
- to taste salt
- to taste extra virgin olive oil
- to taste pepper
- 1.06 oz Grana Padano DOP
- 1 clove garlic
- 10 tomatoes
- 1 tbsp salt (level)
- 1 tbsp sugar (level)
- to taste oregano
- to taste extra virgin olive oil
Tools
- Food Processor
- 1 Frying Pan
Steps
Start by preparing the confit tomatoes. On a baking sheet lined with parchment paper, place the halved tomatoes cut side up. Season with a bit of salt, sugar, oregano, and extra virgin olive oil. Bake in a static oven at 212°F for about 2 hours. Naturally, confit requires slow cooking, but if you’re in a hurry, increase the oven temperature to save time.
Meanwhile, cut the zucchini into small chunks.
Sauté them in a pan with a clove of garlic, salt, and extra virgin olive oil.
When cooked, pour into a container, add the Grana Padano, and blend with an immersion blender into a cream.
When the confit are ready.
Boil the spaghetti in plenty of salted boiling water.
3 minutes before the spaghetti is done, drain it while reserving the cooking water, and finish cooking with a ladle of water and the obtained cream, leaving some aside.
At this point, plate the dish.
Add some confit.
and finish with the delicious burrata opened on the plate.
