Best Herbed Fazzoletti With Asparagus And Burrata Recipes

ASPARAGUS FRITTATA WITH BURRATA AND HERB PESTO

Asparagus Frittata With Burrata and Herb Pesto image

Frittata, the savory Italian egg dish, can be thick or thin, flipped in the pan or finished under the broiler. This one, slathered with creamy burrata and drizzled with herb-laden oil, is a rather deluxe version of the ideal, worthy of a weekend lunch or a late dinner.

Provided by David Tanis

Categories breakfast, brunch, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

1 small bunch medium asparagus, tough bottoms removed
1/2 cup extra-virgin olive oil
1 cup basil leaves, plus a few small basil leaves for garnish
1 cup flat-leaf parsley leaves
Salt and pepper
2 tablespoons unsalted butter
8 large eggs, lightly beaten
1/4 cup grated Parmesan cheese
1 ball of fresh burrata, about 1/2 pound, at room temperature

Steps:

Rinse asparagus, and pat dry. Cut into 1-inch pieces on the diagonal, or into julienne strips if preferred. Set aside.
In blender or small food processor, purée olive oil, basil and parsley to make a thin pesto. Season with salt and pepper.
Put a 10-inch cast-iron skillet or other nonstick omelet pan over medium-high heat. When hot, add butter and swirl to coat pan, then add asparagus. Season with salt and pepper and cook, stirring for about a minute without browning.
Quickly pour in eggs and stir with a wooden spoon, as if making scrambled eggs. Tilt pan and lift mixture at the edges to allow any runny egg from the top to make its way to the bottom. After 3 or 4 minutes, the frittata should be mostly set. Sprinkle with Parmesan cheese.
Lay a lid over the skillet, and turn off the heat. Leave for a minute or so, until frittata is moist and just done. (Alternatively, place pan under a hot broiler for a minute or so.)
Set whole burrata in the center of frittata. Drizzle with herb pesto. Pierce burrata with tip of a knife and spoon contents over frittata. Cut frittata into wedges and serve directly from pan, garnished with basil leaves.

Nutrition Facts : @context http, Calories 373, UnsaturatedFat 22 grams, Carbohydrate 3 grams, Fat 34 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 10 grams, Sodium 352 milligrams, Sugar 1 gram, TransFat 0 grams

HERBED FAZZOLETTI WITH ASPARAGUS AND BURRATA

HERBED FAZZOLETTI WITH ASPARAGUS AND BURRATA image

Categories Pasta Boil

Yield 6-8 servings

Number Of Ingredients 13

Ingredients

3/4 cup parsley, plus more for garnish
2 tablespoons snipped chives,
plus more for garnish
2 tablespoons tarragon leaves,
plus more for garnish
2 tablespoons chervil leaves, plus more for garnish
1 1/2 teaspoons fresh lemon juice
1/2cup extra-virgin olive oil Salt and freshly ground pepper
1 pound asparagus, cut into
1/2-inch pieces
1 pound fresh pasta sheets, cut into
3-inch squares (fazzoletti) 1/4cup pine nuts, preferably Italian
10 ounces burrata or buffalo mozzarella, cut into cubes

Steps:

1. In a blender or food processor, combine the % cup of parsley with the 2 tablespoons each of chives, tarragon and chervil. Pulse until chopped. Add the lemon juice and VA cup plus 2 tablespoons of the oil and puree until smooth. Season with salt and pepper. 2. Bring a large pot of salted water to a boil. Put the asparagus in a colander and ease it into the boiling water. Blanch the asparagus just until bright green, about 2 minutes. Shake dry. Boil the pasta until al dente. Drain, reserv¬ing VA cup of the pasta cooking water. In a large, deep skillet, heat the remaining 2 tablespoons of oil. Add the pine nuts and toast over moderate heat until golden; trans-fer to a plate. Add the pasta, herb puree. asparagus and the pasta water to the skillet. Cook over moderate heat, tossing well. Toss in the cheese and pine nuts. Transfer to bowls and garnish with whole herbs