no.8
Trofie with Creamy Asparagus Sauce and Burrata
Hello friends! I am writing this from 40,000ft in the air and by the time you receive this, it will still be Saturday for me. So let’s hope I get the timing right and this lands just in time to impart some Sunday cooking inspiration.
Today I’m sharing a creamy and zingy trofie number with you, that’s giving big “I am grasping onto summer even though it is most definitely winter” vibes. Let’s tuck in!
When I first moved to Brisbane in 2018, Italian food didn’t have much of a scene. Aside from a few classics and institutions (like my favourite Roman restaurant), there weren’t many Italian restaurants to choose from. Frankly, coming from London and Europe, I found it unusual and - for a pasta lover - disappointing.
But in the past couple of years, woweee have things taken an interesting turn. Now, I would argue Italian food is having its biggest moment yet, at least in terms of my time in the QLD capital. With new Italian spots opening up all over the city, it has also introduced one of my favourite things ever (!) to the dining scene, and that my friends is, burrata. If you’ve never tried burrata, I am almost certain that you would have at least seen it on Instagram, sweetly nestled in a sub-category of the internet that’s filled with videos of people cutting into food.
In simple terms, burrata is a ball of fresh mozzarella that’s filled with straciatella - a combination of torn mozzarella and cream. When you cut into said ball, its oozing, creamy centre bursts out and delicious bliss ensues. I stand by my argument in the subject - burrata makes everything better.
Like many of my recipes, especially where the effort of making fresh pasta is involved, the sauce is simple and delicate in both its taste and application. In season asparagus marries so well with good quality Parmigiano Reggiano, binding to create a creamy sauce, spiked with lemon and - possibly controversially - fresh dill. This is the type of dish that warrants serving family style, thanks to the theatre of cutting into that beautiful ball of burrata.
Suggested Wine Pairing
Nothing says ‘I belong with asparagus” like Sauvignon Blanc. It’s not unusual for a Savvy B to list asparagus as one of its tasting notes, so I’m sure you can understand that this truly is a match made in heaven.
As much as I love Aussie savs, I reckon a New Zealand wine would be a smart choice for this dish. Something from Marlborough or similar, perhaps. Fresh, un-oaked and a tad grassy. Yes please.