Calabrian pesto with creamy burrata
If you know classic basil pesto, let yourself be tempted by Calabrian pesto! A delight made from bell pepper and ricotta, not to mention a lot of love and Italian sunshine. It's a treat to accompany your pasta, topped with extra creamy burrata. Follow our tutorial below ↓
Ingredients
Optional:
Materials
- freezer bag
Preparation
Preheat the oven to 450°F (230°C) on the grill setting. Cut the red bell pepper in half, remove the seeds, and place it skin-side up on a baking sheet lined with parchment paper.
Bake for about 20 minutes, watching the pepper; the skin should be blackened and the flesh tender.
Place the baked pepper in a freezer bag, seal it, and let it rest for 10 minutes. Open the bag and peel the peppers.
Slice the onion and sauté it in a pan with olive oil and a pinch of salt until translucent.
Combine the bell pepper, onion, ricotta, pecorino, parmesan, tomato paste, salt, and olive oil in a blender and blend until creamy.
Transfer to an airtight container and refrigerate or use immediately.
Cook the pasta in a large pot of salted boiling water for 1 minute less than the time indicated for al dente. Add 2 tablespoons of sauce for every 150 g of pasta, along with a bit of pasta cooking water. Stir over medium heat until the water is fully absorbed.
Serve the pasta in a deep plate, placing a burrata on top for maximum indulgence. Open the burrata and drizzle with olive oil, season with salt and pepper, and enjoy!
Observations
What makes Calabrian pesto different from traditional basil pesto?
Calabrian pesto uses roasted red bell pepper and ricotta cheese instead of basil, giving it a unique flavor profile that is both creamy and slightly sweet.
Can I use other types of cheese in this recipe?
Yes, you can experiment with different cheeses like goat cheese or mozzarella, but the combination of pecorino and parmesan adds a distinct richness to the pesto.
How can I make this dish vegan?
To make it vegan, substitute the cheeses with plant-based alternatives and use a vegan pasta option. You can also replace burrata with a vegan cheese spread.
What pasta pairs best with Calabrian pesto?
While you can use any pasta, shapes like fusilli or penne hold the sauce well, allowing for a delightful bite with every forkful.
Can I prepare the pesto in advance?
Absolutely! The pesto can be made ahead of time and stored in an airtight container in the refrigerator for up to a week, or frozen for longer storage.
Nutrition
- Carbo: 68.4g
- Total fat: 48.9g
- Saturated fat: 22.1g
- Proteins: 32.4g
- Fibers: 3.8g
- Sugar: 7g
- ProPoints: 23
- SmartPoints: 30
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