Modified from Food and Wine magazine by Enthusiast Member Beth Falk
Lourdes Smith began Fiore di Nonno, “my grandfather’s flower,” in 2006, following in the footsteps of her grandfather and great-grandfather, Alphonse Fiore. She makes handcrafted small-batch mozzarella every day in Somerville, MA. Her burrata – fresh mozzarella shaped into a pouch and filled with straciatella (mozzarella curds, fresh cream and salt) – is available in several exquisite flavors, including fig, lavender honey & chili, za’atar and mascarpone – but this recipe celebrates the simple, fresh flavors of spring with plain burrata. Light, fresh, and delicate, it’s the perfect meal for a cool spring evening.
1/2 cup parsley
3 tablespoons mixed fresh herbs, such as chives, basil, dill, tarragon or chervil
1 teaspoon lemon juice
salt and freshly ground pepper to taste
1/4 cup extra virgin olive oil
3/4 pound fresh pasta, any type
3/4 pound asparagus
1 ball Fiore di Nonno burrata, quartered
- Combine the parsley, mixed herbs, and lemon juice in the bowl of a food processor and process until roughly chopped. Add the olive oil, salt and pepper and process to a fine puree.
- Bring a large pot of salted water to a boil. Put the asparagus in a colander and gently lower it into the water; blanch until bright green, about 2 minutes. Shake dry and then add the pasta to the water; boil until al dente. Drain.
- Place the pasta in a mound on the middle of a plate, then add the asparagus. Top with one piece of burrata and drizzle herb puree on top. Serve with remaining puree and extra virgin olive oil at the table for topping.
- Taste and smile.