An East meets West breakfast that’s healthy, satiating, and simple to make

To switch things up from the usual bruschetta, I tried replacing the vegetables with fruit, and the experiment was a success! Honestly, it's not the first time I've used figs for appetizers, but I'd only used peaches before in seafood salad. I paired the fig with thinly sliced prosciutto. For the fig bruschetta: shaved Parmesan, homemade fig jam (using figs from the garden), and cow's milk ricotta. For the peach bruschetta: burrata, Bresaola, and shaved Parmesan. A quick, flavorful, and colorful appetizer.

If you've never eaten burrata before, it's hard to describe what you're missing. Imagine mozzarella, but fresher, creamier, and more delicate than any mozzarella you've ever had. And there's a thin, edible pouch holding all the goodness together. Simply put, eating burrata is like eating a cloud of milk. Because it has such a neutral taste, burrata goes well with many, many things. For this dish, honey-poached apples were added for sweetness, walnuts for texture, and prosciutto for a delicious meaty funk.

Even though it's really hot, you just can't skip a good risotto!

An ultra-creamy pasta recipe with burrata, enhanced by the combination of zucchini and lemon.

A fresh, quick, and healthy dish—perfect for hot summer days.

Nistor has struck again 😁—a recipe that's beautiful to look at and even better to eat! I just had to copy it... the flavor is out of this world 🤤😋🤤

At first, I thought about making a fish filling for the ravioli because I love fish, but then, for a change, I decided to give this dish a fresh twist by using burrata and basil pesto. The experiment was a success. Give it a try.

https://www.noifacciamotuttoincasa.it/tagliatelle-al-pesto-di-pomodorini-burrata-e-pistacchi/Today, we're sharing a dish with bold, intense flavors: Tagliatelle with Cherry Tomato Pesto, Burrata, and Pistachios. Quick, easy, and full of aroma, these gluten-free tagliatelle are sure to be a hit! This recipe was inspired by a wonderful Cookpad event where four authors (Enzo, Tania, Roberta, and us) and a staff member (Laura) cooked together live. We chose to make fresh tagliatelle with turmeric and timur pepper, tossed with a pesto made from confit cherry tomatoes, pistachios, and burrata, plus fresh basil for extra freshness and flavor. The dough, made with rice flour, felt great to work with; after resting for about 20 minutes, it rolled out into a thin, workable sheet. While having fun together, we made the pesto: a base of confit cherry tomatoes and burrata, with pistachios and a little extra-virgin olive oil. We used fresh basil, sweet smoked paprika, nutmeg, and lemon zest for an aromatic touch!

A delicious pasta dish that everyone will love.