Spring Pasta with Fiore di Nonno Burrata

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. Read More …