Cacio e pepe panzanella with corn & burrata
Indulge in the flavors of Italy with this delectable Cacio e Pepe Panzanella salad featuring sweet corn and creamy burrata. Experience a harmonious blend of savory, cheesy, and fresh tastes in every bite.
Ingredients:
- 3/4 cup (65 grams) finely grated Pecorino Romano
- 1/3 cup boiling water
- 1/3 cup extra-virgin olive oil
- 2 teaspoons freshly ground black pepper, or more to taste (I like a full tablespoon!)
- 280g crusty bread (such as ciabatta), torn into bite-sized pieces (about 7 cups in total)
- 3 cups fresh corn kernels (cut from about 4 ears of corn)
- Kosher salt and freshly ground black pepper, to taste
- 1 cup cherry tomatoes, halved
- 2 cups to 3 cups baby arugula
- 1 cup fresh basil leaves, small leaves left whole, or large leaves roughly torn
- 230g to 280g burrata or good-quality fresh mozzarella, at cool room temperature
- Freshly grated Pecorino Romano, for serving
Instructions:
- For the dressing preparation: Combine the Pecorino cheese in a large bowl and mix it with the hot water until the cheese has melted and blended well, which should take around 15 to 30 seconds. Gradually incorporate the extra-virgin olive oil by whisking until the mixture is well emulsified, then add the black pepper. Set aside 1/4 cup of the dressing for later use in putting together the salad (Step 5).
- Spread out the bread and corn on a baking sheet lined with parchment paper or a silicone mat. Season with a couple of generous sprinkles of salt, then pour over the remaining dressing. (Do not wash the bowl used for making the dressing—you will need it in Step 4!) Use your hands to mix thoroughly until the bread and corn are completely coated with the dressing on all sides.
- Put the baking sheet in the unheated oven, and preheat it to 190 °C. Once the oven reaches the temperature, check the croutons. If they are browning nicely, take out the baking sheet from the oven, flip the croutons, and stir the corn. (If not, continue baking for a few more minutes.) After flipping the croutons, bake for an additional 4 to 6 minutes (but this may vary slightly depending on your oven), or until they turn golden and crispy on the outside, yet still slightly tender in some parts due to the dressing. Upon cooling, they will become even crispier.
- Meanwhile, place the halved cherry tomatoes in the same bowl used for making the dressing. Season with a couple of pinches of salt and pepper, then gently toss to coat them with any leftover dressing in the bowl.
- Once the croutons and corn have cooled slightly, mix in the tomatoes and arugula, and drizzle some more dressing over the entire salad. Add the basil and large torn pieces of burrata or fresh mozzarella—then sprinkle with additional grated Pecorino and black pepper, to your liking. (Alternatively, arrange the salad on your preferred serving platter.) Serve the salad at room temperature.
Summary:
- Calories: 2997 kcal
- Fat: 167 g
- Protein: 130 g
- Carbs: 267 g
- Potassium: 2553 mg
- Magnesium: 371 mg