Spring Vegetable Orecchiette with Chanterelles & Burrata

Spring Vegetable Orecchiette with Chanterelles & Burrata
Serves 4
  1. 1/2 pound Orecchiette
  2. 1 cup fresh peas
  3. 1 cup sugar snap or snow peas, cut into pieces
  4. 1/2 bunch asparagus, ends snapped off and discarded and then cut into pieces
  5. 1/2 Vidalia onion, diced
  6. 4 oz. dried Chanterelle mushrooms, reconstituted in warm water for 30 minutes
  7. 1 handful of baby arugula
  8. Extra virgin olive oil
  9. Kosher salt
  10. Freshly ground pepper
  11. 1 egg
  12. 1/4 cup Parmesan, grated
  13. 4 oz. ball of Burrata cheese*
  14. Zest from 1 lemon
  15. 2 T. fresh mint, chiffonade
  1. Boil Orecchiette in well salted water. Add all peas and asparagus about 1 minute before pasta is al dente. Reserve a little pasta water and drain. Do not rinse.
  2. In a sauté pan, heat a touch of oil over medium high heat. Add onion and sauté until translucent. Add Chanterelle mushrooms and turn heat down to medium and sauté for a few minutes. Add a pinch of salt and pepper. Add arugula and mix until wilted. Add pasta and vegetables.
  3. Whisk egg in a small bowl and then stir in a touch of the hot pasta water to temper the egg.
  4. Pour egg over the pasta and gently stir to coat the pasta. Stir in freshly grated Parmesan, cracked pepper and more reserved pasta water as need to loosen the pasta.
  5. Place in a large bowl and sprinkle with mint chiffonade, lemon zest and remaining Parmesan. Season with salt to taste. Dot with dollops of hand-torn Burrata cheese.
  6. Enjoy!
  1. *At Marcel's, we stock DiStefano's fabulous Burrata alla panna.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

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