Comments on: spaghetti with burrata and other good things

By: Shannon

Shannon — Sun, 12 Sep 2010 04:18:34 +0000

Where did you get that fantastic pasta bowl? I love plates with lips. They are the perfect invention – better than the spork.

By: Sean

Sean — Tue, 27 Apr 2010 00:03:36 +0000

you and that pasta!

the company makes the dinner

By: Jeff

Jeff — Sun, 25 Apr 2010 01:00:16 +0000

Attention TJ’s mozzarella police: I LOVE, I repeat, LOVE the Mandara mozzarella.

Your burrata is not.

By: SpinachTiger

SpinachTiger — Wed, 23 Sep 2009 22:33:01 +0000

Most often I do NOT take skins off tomatoes. I agree about the silliness. Skins don’t bother me, and I get lazy and have no desire to blanch. However, if I’m following a Marcella recipe I take off skin. I always think she might be watching me because I feature her on my blog a lot.

By: Kim

Kim — Fri, 03 Jul 2009 11:17:04 +0000

You and your pasta! I don’t do tomato skins either, never thought it was worth the trouble. But, I do make my own pastry crusts, and it is worth it. I see your cakes and know you can tackle pastry crust anytime you decide to take the challenge.

By: Heidi Robb

Heidi Robb — Thu, 02 Jul 2009 11:13:36 +0000

Attention TJ’s mozzarella police: I LOVE, I repeat, LOVE the Mandara mozzarella.

Your burrata is not.

By: ErikaK

ErikaK — Tue, 30 Jun 2009 04:23:28 +0000

I leave the skins on too… but my Grandma recipes all use canned/crushed anyhow, so they’ll never know.

By: Brooke

Brooke — Mon, 29 Jun 2009 23:50:27 +0000

I’ve never tried burrata, and it makes me so sad. Those pictures look lovely, I want some now.

I always leave the tomato skins on too. I’m not anal enough to care.

By: Michelle @ Find Your Balance

Michelle @ Find Your Balance — Mon, 29 Jun 2009 21:23:44 +0000

Ahh I hate those Yoplait ads!!! haha

By: Melissa

Melissa — Sun, 28 Jun 2009 21:45:37 +0000

Sounds like a new friend for sure.

I was very tempted to make this dish. I think I would likely plop some burrata on it as well. Mmm. Never tried the one at TJs, but I’d agree with Marie regardless. No way could it quite be the same. Not bad, but…

I was just having that onion conversation with someone recently. I use red onion over any other these days. I just like the taste more.

By: Marie

Marie — Sun, 28 Jun 2009 03:10:38 +0000

The first time I ate burrata I almost cried it was so good! I get mine from Whole Foods, they carry it a few times a year imported from Italy. Don’t bother with TJ’s, no comparrison at all!

By: democommie

democommie — Sun, 28 Jun 2009 02:45:36 +0000

I meant to put this in the above comment.

Tony Bourdain was on “Sound Opinions” on NPR today. Here’s a link:

http://www.soundopinions.org/

What’s not to like?

By: democommie

democommie — Sun, 28 Jun 2009 02:42:21 +0000

Claudia:

Reading your posts is like reading Shakespeare, I love it, but I gotta keep looking stuff up!

Sooooo, I looked up “burrata”…OMFG, that sounds like a cow’s milk orgazummmmmmmmm!

There’s a lady in the North End of Boston who makes fresh Mooz, but I never even heard of this stuff.

Now, as for the tomato(e)s. So, okay the little nona’s in their black dresses would peel the tomatoes; but they did it for nutritional reasons. There wasn’t enough protein and fat in their diets, so they didn’t want the roughage to, you know, make the work go faster? Okay, so that’s not a problem anymore; in fact it’s the reverse. So what you’re doing, in not peeling the love apples is good, sound nutrition. Pretty good, huh? Total bullshit–but I don’t ever peel tomatoes and I never get any complaints. With enough wine you can eat unshelled walnuts.

We’ve just had our first “heat wave” up here in North Redneckistan, NY. It’s been over 70 and sunny for three or four days in a row. Winter cannot be far off.

By: Pam

Pam — Sun, 28 Jun 2009 01:46:18 +0000

I don’t peel the tomatoes either. But then they usually separate anyway as I cook them up.

By: Barry

Barry — Sun, 28 Jun 2009 01:29:10 +0000

This looks and sounds delicious. I’m going to have to try it.

I actually LIKE the tomato skin. And, I completely agree, although I’ve never said it aloud, it IS silly to peel them. If I’m not canning them, I’m not skinning them.

By: cookiecrumb

cookiecrumb — Sun, 28 Jun 2009 00:51:27 +0000

Is Pete O a troll?
Anyway, my last burrata was all full of tubes and wires. Like that Thomas Dolby song.
Still. Pretty.
xx

By: rebekka

rebekka — Sat, 27 Jun 2009 22:30:19 +0000

You can mail-order burrata?

The quality of my life just improved drastically.

By: maybelles mom

maybelles mom — Sat, 27 Jun 2009 20:56:03 +0000

completely with you on red onions and tomato skins–my mother had made those decisions long before me. Her sister still fusses with different onions for different things and tomato skins.

By: Jennifer Hess

Jennifer Hess — Sat, 27 Jun 2009 19:04:31 +0000

1. I also prefer red onions.
2. I like tomato skins.
3. Burrata is one of the damn sexiest things you can put in your mouth.
4. I want this now.
5. I miss you.

By: becky and the beanstock

becky and the beanstock — Sat, 27 Jun 2009 15:56:45 +0000

Oh, burrata. That’s a perfect meal in and of itself. One of our local wine stores gets it in twice a year — made in Italy on Monday, delivered by Wednesday. Had it for the first time two years ago with fresh garden tomatoes and haven’t stopped thinking about it since. Our Whole Foods carries it sometimes too but it’s just not the same. Anyway, lovely post, enviable meal, and good to hear from you!

By: Chefectomy

Chefectomy — Sat, 27 Jun 2009 15:42:29 +0000

It’s perfect C. If you come to SF I’ll take you to Beretta… http://bit.ly/d7u4h

–Marc

By: Choosy Beggar Tina

Choosy Beggar Tina — Sat, 27 Jun 2009 15:38:49 +0000

Burrata makes me weak. Because of the short shelf life, it’s so difficult to find (and yet SO WORTH IT WHEN YOU DO) that I think mail-order is a great idea. Oh, except that I’m never home so the poor burrata would actually be languishing at the FedEx warehouse for days or weeks on end, which crimps my plan. Danggit.

By: rachel

rachel — Sat, 27 Jun 2009 15:26:02 +0000

I love that you said ‘I’m making this for supper’ and then you did. Well almost the burrata (drum roll, gasp, swoon)turns it into quite somethingelse – and a quite delicious looking somethingelse at that
pint grigio perfect, good company even better even though you didn’t slip them off
I might make this for supper x

By: Emily Walters

Emily Walters — Sat, 27 Jun 2009 13:21:31 +0000

I see the clarity and that’s for sure because that pasta was perfect in every way, I think we were in agreement on that. The cake, well that needed some work. Like I said, I’m a custard girl.

By: goodfoodmatters

goodfoodmatters — Sat, 27 Jun 2009 11:52:06 +0000

ah, I sense burrata in my future…
blessed are the cheesemakers