Give summer one last hurrah with this peach panzanella salad tossed with burrata and fresh basil pesto dressing.

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Recently I went out to lunch with coworkers to Osteria Pizzeria with the intention of trying their lunch special but then I saw the limited peach-inspired menu and I had to try their peach panzanella salad before the end of summer banishes good peaches for another year. It ended up being one of the best things I have had all summer.

Naturally I had to recreate it at home and our neighborhood Lab Day potluck seemed like the right time as this is a salad best eaten the same day it is prepared and makes enough for 8 servings (but when served at a potluck goes much further obviously). I brought it along with my potato chip buckeyes and both were a hit.

This was actually the first time I’ve made any panzanella salad, let alone a peach panzanella salad. You could use bread that been left out overnight but since I didn’t prepare ahead of time I found a recipe that lightly toasted the bread cubes in the oven – worked like a charm. Similar to Panzanella Toscana, traditional panzanella was originally created to reduce food waste – hence the standard to use old, dry bread.

The best part was most of the ingredients were also acquired from my garden or the farmers market with the exception of the cucumber, burrata, olive oil, and vinegar. Mostly because I already had a cucumber and the olive oil on hand.

What makes up this peach panzanella salad?

• Toasty bread
• Cucumber
• Tomatoes
• Peaches
• Fresh basil
• Burrata
• Basil pesto dressing

Toss everything together and let it sit for an hour and you’ve got a summer worthy side dish. And I am just as obsessed with my homemade version of peach panzanella salad as the one I had dining out so that’s a win. So grab those peaches while you still can and make some for yourself!

Missed out on peaches? I bet this would also be good with other stone fruits, figs, or apple. As usual I enjoy a recipe that can be easily adapted for what I have on hand or the seasons and panzanella salad is definitely one of them.

Four years ago: Lemongrass Coconut White Chocolate Chip Cookies

Five years ago: Gingered Pear Crisp Galette with Whipped Mascarpone

Seven years ago: Baked Peanut Butter Churros with Chocolate Caramel Sauce

Eleven years ago: Grilled Polenta with Spicy Steak

Thirteen years ago: Peanut Butter and Chocolate Popcorn

Fourteen years ago: Buffalo Chicken Meatball Subs

PEACH PANZANELLA SALAD

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Yield: 8 Servings Prep Time: 15 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

PEACH PANZANELLA SALAD

• 1 loaf very crusty Italian bread, cut into 1-inch cubes
• Olive oil*
• 1 seedless cucumber, halved and sliced
• 2 cups quartered cherry tomatoes**
• 2 peaches, pitted and thinly sliced
• 0.66 oz. fresh basil leaves, torn
• 8 oz. burrata, torn

BASIL PESTO DRESSING

• 1/4 cup basil pesto
• 2 Tbsp champagne vinegar (or white wine vinegar)
• Salt and pepper, to taste

Directions

1. Preheat the oven to 275°F.
2. Evenly spread bread cubes on a large rimmed baking sheet, and drizzle lightly with olive oil. Toast in the oven without browning, 25-30 minutes. Remove the bread from the oven and let cool to room temperature.
3. Meanwhile, make the dressing. Add pesto and vinegar to a small bowl and whisk together (or place in a jar with lid and shake).
4. In a large bowl, combine the bread, cucumber, tomatoes, and peaches. Pour the dressing over the salad ingredients, tossing gently. Add the basil and burrata, and toss again. Cover and allow to sit at room temperature for 1-2 hours before serving.
5. Sprinkle with more salt and pepper to serve.

Notes

*I used Pomora basil olive oil. **Any kind of tomatoes will do, but preferably one you enjoy.

Did You Make This Recipe?

I want to see! Tag me on Instagram at @TheSpiffyCookie and hashtag it #TheSpiffyCookie.

Source: Adapted from The Pioneer Woman and inspired by a seasonal menus item at Osteria Pizzeria.

This is what the simply delicious pasta dish cacio e pepe would looks like in pizza form. I know you’ve been wondering so you’re welcome.

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How is it June?? I feel like I am in a time warp because it both feels like no time as passed and yet at the same time so much has happened. Unfortunately few of those things have been good, especially lately.

Despite all the progress human-kind has to show for itself over the course of history, it’s devastating that people of color are still treated as lesser humans.

I sit here not really knowing what else to say without feeling like they are just words, or a list of thoughts that you’ve heard before, but I feel the need to express my support so here goes.

These protests are absolutely warranted.

We need to be better at being kind to our fellow humans, of all races, genders, backgrounds, and beliefs.

So much hatred spawns for misunderstanding or fear. Instead, learn about the lives of others different than yours – try to understand their perspective.

This cannot go on. We have to change.

The photos of people of all colors, even policemen, coming together in protest give me hope that maybe something will finally give this time.

Butt takes more than standing alongside one another to change a mindset of the collective, however the collective can change by one person at a time.

How do you transition from that to talking about this pizza? You don’t.

How frivolous does my blog full of food recipes feel in comparison to actual pain and suffering?  But here we are so I am just going to go with it.

This pizza, as you can guess from the name, was inspired by the dish cacio e pepe (cheese and pepper), so you can guess what the toppings are – cheese and pepper.

But not just any cheese: freshly grated romano, parmesan, and a big ball of burrata. If you are unfamiliar with burrata, imagine a fresh ball of mozzarella with stracciatella and cream in the center – similar to a rich ricotta.

Now imagine that melted on top of pizza.

Finish it off with a drizzle of truffle oil and you’ve got a deliciously simple pizza.

Three years ago: June 2017 Stitch Fix #23

Four years ago: Chorizo Breakfast Burritos

Five years ago: Boozy Ginger-Lemon Fruit Salad

Eight years ago: Baked Blueberry French Toast with Streusel Topping

Nine years ago: Chick’amole Salad Sandwich

CACIO E PEPE PIZZA

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Yield: 2-3 servings Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 recipe pizza dough, risen
• 2 Tbsp unsalted butter, melted
• 2 Tbsp olive oil
• 1 tsp fresh ground black pepper
• 2 oz. Parmesan cheese, finely shredded
• 2 oz. Romano cheese, finely shredded
• 8 oz. fresh burrata Mozzarella
• 1 Tbsp truffle oil
• Freshly chopped parsley, for garnish

Directions

1. Place pizza stone on middle rack and allow to preheat in the oven to 450°F.
2. Roll out dough to desired size and transfer to a pizza peel (or flat baking sheet) sprinkled with cornmeal.
3. Spread butter and olive oil over the dough and top with pepper, Parmesan, and Romano. While holding it over the pizza, rip burrata into pieces and distribute evenly.
4. Transfer to the hot pizza stone (it’ll take a couple shakes) and bake for 15-20 minutes or until it the crust turns golden and the cheese starts to bubble.
5. Allow to cool 5 minutes before cutting and serving drizzled with truffle oil and a sprinkle of parsley.

Did you make this recipe? I want to see!

Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE


This recipe should sound familiar, because I made a baked penne with this same slow cooker bolognese and it was amazing! Since the recipe for the bolognese made a large amount, I had plenty of bolognese leftover for another meal. In truth I made today’s recipe first and then made the baked penne later but I digress.

My inspiration for this dish came from a meal I had at a restaurant in town – Cooper’s Hawk. It was my first experience with bucatini and I think I had only had burrata once but I’m totally obsessed with burrata now. How can you beat a ball of cheese oozing on top of your pasta? If it’s wrong, I don’t want to be right.

One year ago: Chocolate Peanut Butter Gingerbread Tart

Two years ago: Gingerbread Cinnamon Rolls with Speculoos Icing

Three years ago: DOVE® Christmas Chocolate Drops

Four years ago: Penne with Trapanese Pesto

Five years ago: Butter Pecan with Brandy Ice Cream

BUCATINI WITH SLOW COOKER BOLOGNESE AND MEATBALLS

Serves 8-12, with sauce leftover

Ingredients:

MEATBALLS

1 lb. ground beef

1 lb. Italian sausage

1 egg, lightly beaten

1 tsp minced garlic

1/2 cup seasoned bread crumbs

Salt and pepper, to taste

SAUCE

3 Tbsp olive oil, divided

1 medium yellow onion, finely diced

2 stalks celery, finely diced

2 medium carrots, finely diced

4 Tbsp minced garlic

1 (6 oz.) can tomato paste

1 lb. ground beef, crumbled

1 lb. Italian sausage, casing removed and crumbled

4 oz. thinly sliced pancetta, finely diced

1/2 cup dry red wine

2 (28 oz.) cans peeled whole tomatoes

1-14 ounce can diced tomatoes, drained

2 Parmesan rinds

2 bay leaves

1/4 cup parsley, roughly chopped (plus more for serving)

Salt and pepper, to taste

1 tsp Italian seasoning

1 pinch red pepper flakes

1/2 cup heavy cream

PASTA

2 lb. bucatini pasta, cooked according to package

16 oz. burrata

Directions:

1. In a large bowl, stir together all the meatball ingredients. Gently roll into 24 small meatballs (if you squeeze them too much they will be tough). Place on a plate/tray and set aside.
2. In a large skillet medium-high heat, heat 2 tablespoons of the oil. Add meatballs and brown on all sides. Remove to a plate, and set aside.
3. In the same skillet, heat the remaining tablespoon of oil. Add onion, celery, and carrots. Sauté until soft and onions are transluscent, 8-10 minutes. Add the garlic and tomato paste and let cook for 30 seconds. Add beef, sausage, and pancetta and sauté until browned, about 15 minutes. Add wine and scrape up the browned bits.
4. Add the meat mixture to the slow cooker along with the peeled tomatoes, diced tomatoes, parmesan rinds, bay leaves, parsley, Italian seasoning, red pepper flakes, and salt and pepper to taste. Add browned meatballs and submerge. Cook on low for 6-8 hours.
5. Remove the bay leaves, add half and half and adjust salt and pepper to taste. Serve sauce over bucatini pasta, and top with burrata, Parmesan cheese, and parsley.

Source: Inspired by a dish I had at Cooper’s Hawk. Adapted from Grandma’s meatballs, Bon Appetit, and Little Spice Jar.