This a #not recipe. I’m having fun posting on Food52’s new app and decided to share this, it’s really more of an idea than a recipe I guess you could say.
It started with zoodles, you know zucchini noodles, some oven roasted tomatoes, burrata and shaved parmigiana. Simple right?
Heat some olive oil in a skillet, add some garlic sliced thinly and cook until garlic is softened but not brown. Add the zoodles, season with salt and pepper and may be a little crushed red pepper and toss them around in the olive oil and garlic until the zoodles are warmed, I let them cook about 5 minutes. Remove and place in your bowl or on your plate.
If your burrata is not room temperature put in the microwave for about 20 seconds. In the same pan heat your tomatoes if they have been refrigerated or if you made the tomatoes and they are still warm just spoon on top of the zoodles. Take some of the lovely burrata and place on top of the tomatoes, spoon some of the tomato juices that are mixed with olive oil on top of the burrata. Shave some parmigiana or romano on top and enjoy.
Make sure each layer is seasoned with salt and pepper.
This dish is low carb, delicious and nutritious and also really quick and easy to put together.
Last night I went to the Food52 HQ in Chelsea to enjoy an evening of great food and company. First of all the offices that house Food52 are incredible, light filled, lofty and beautiful. The space is designed so well, it works beautifully and gives the feeling of home rather than office. I could not get any photo’s of the completed pasta dishes for ambiance the light was very dim and it just didn’t work with my iphone. The tables were set up communal style, the dishes and flatware were exactly what you will find in the food52 shop, beautiful. Their kitchen is a dream, so beautiful and practical at the same time.
My fizzy aperol cocktail
I love everything but for me the star of the show was dessert, so simple but the combination was amazing. Olive oil gelato, crumbled biscotti, beautiful sliced oranges all of this drizzled with good olive oil and chiffonade of basil. Profoundly delicious. I begged for the gelato recipe and Amanda said it is a community recipe that will be in the new Ice Cream cookbook. Really it’s the best olive oil gelato I have ever had.