Orecchiette with yellow pepper saffron cream, sautéed fennel, warm burrata and crispy lemon crumbs

Name: Orecchiette with yellow pepper saffron cream, sautéed fennel, warm burrata and crispy lemon crumbs
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Italiana
Ingredients: 11.3 oz dried orecchiette; about 12.7 oz yellow bell pepper; 8.8 oz fennel bulb; 7 oz burrata; 1/2 cup heavy cream; 1.8 oz shallot; 2 cloves garlic; 1 generous pinch saffron; 1/4 cup dry white wine; 1.4 oz grated Parmesan cheese; 1/2 cup breadcrumbs; 1 lemon; 3 tbsp extra virgin olive oil; 1 tbsp butter; 1 1/4 tsp salt; 1/2 tsp black pepper; 1/2 cup water

An original, elegant Italian pasta dish featuring orecchiette in a silky yellow pepper and saffron cream, pan-seared fennel, gently warmed burrata, and crispy lemon-scented crumbs. It balances sweetness, creaminess, and texture in every bite.

20 minPrep

30 minCook

50 minTotal

4Servings

Vegetarian

Ingredients

Adjust servings

320 g dried orecchiette (pasta dry)
2 grandes approx. 360 g yellow bell pepper (without semillas and in strips)
1 grande 250 g fennel bulb (thinly sliced finas; reservar algunas leaves tiernas)
200 g burrata (escurrida)
120 ml heavy cream (for the cream)
1 mediana 50 g shallot (chopped)
2 dientes 10 g garlic (1 for the cream and 1 for the migas)
1 pizca generosa 0.2 g saffron (hebras)
60 ml dry white wine (for desglasar)
40 g grated Parmesan cheese (more a poco extra optional for servir)
50 g breadcrumbs (preferiblemente of pan rústico dry)
1 unidad 1 lemon (zest fina and 1 tbsp of juice)
45 ml extra virgin olive oil (divided)
15 g butter (for the migas)
8 g salt (or to taste, more for the agua of the pasta)
2 g black pepper (freshly ground)
120 ml water (for ajustar the sauce, si hace falta)

Nutrition facts

per serving

618 kcal

Calories

20 g

Protein

65 g

Carbs

30 g

Fat

5 g

Fiber

60 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairySulfites

Instructions

1
Preheat the oven to 220 °C / 425 °F. Place the yellow pepper strips on a tray, toss them with 1 tablespoon olive oil, a pinch of salt, and some black pepper. Roast for 18 to 20 minutes, until tender with lightly browned edges.
2
While the peppers roast, heat a small skillet over medium heat. Add the butter and 1/2 tablespoon olive oil. Stir in 1 finely chopped garlic clove and the breadcrumbs. Cook for 3 to 4 minutes, stirring, until the crumbs are golden and crisp. Add the zest of half the lemon, stir for 30 seconds more, and remove from the heat.
3
Bring a large pot of salted water to a boil. Cook the orecchiette according to package directions until al dente. Reserve 180 ml / 3/4 cup of the pasta cooking water before draining.
4
In a wide skillet, heat 1 tablespoon olive oil over medium heat. Add the sliced fennel with a pinch of salt and cook for 6 to 8 minutes, stirring occasionally, until tender and browned at the edges. Reserve the feathery fennel fronds for finishing and transfer the fennel to a plate.
5
In the same skillet, add the remaining 1/2 tablespoon olive oil and sauté the chopped shallot for 2 minutes. Add the other chopped garlic clove and the saffron threads; cook for 30 seconds. Pour in the dry white wine and let it reduce for 1 minute.
6
Transfer the roasted peppers to a blender along with the shallot mixture, heavy cream, grated Parmesan, 1 tablespoon lemon juice, and 60 ml / 1/4 cup water. Blend until completely smooth. If it seems too thick, add a little more water or some of the reserved pasta water.
7
Return the yellow pepper saffron cream to the skillet over low heat. Add the cooked orecchiette and the sautéed fennel. Gradually add some of the reserved pasta water and toss for 1 to 2 minutes until the sauce is silky and coats the pasta well. Adjust with the salt and remaining black pepper.
8
Tear the burrata and place it over the hot pasta off the heat for 1 minute so it gently warms without fully melting away.
9
Serve immediately topped with the crispy lemon crumbs, the reserved fennel fronds, and extra Parmesan if desired.

Chef tips

For a smoother texture, peel the roasted peppers after roasting before blending. Do not boil the burrata in the sauce: adding it at the end preserves its creamy contrast. Toast the crumbs over medium heat so the lemon zest does not burn.

Substitutions

You can replace burrata with well-drained fresh mozzarella or stracciatella. Fennel can be swapped for thinly sliced leek. If you prefer not to use wine, replace it with the same amount of water plus a few extra drops of lemon juice.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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