Food File: Cookbook Recipes – Burrata and Shaved Veggies

Happy Thursday! Today I want to introduce a new series: Cookbook Recipes filed under Food. With so many recent cookbook acquisitions (It’s All Easy, Deliciously Ella, The Love and Lemons Cookbook to name a few) I thought it would be a good idea to challenge myself to try, at the very least, one recipe every week. It’s a great way to keep things interesting in the kitchen with new flavours and pairings that otherwise I wouldn’t get around to, you know? Plus, why own all these amazing cookbooks and only leave them for special occasions? I think I have become a slave of my Pinterest Recipes board but I’m ready to branch out 😉

So, to kick off the series I’m sharing this insanely easy and equally delicious recipe from Gwyneth Paltrow’s latest book It’s All Easy: Burrata and Shaved Veggies. If all the recipes are as easy as this one, let me tell you, this book falls nothing short to amazing.

For this gluten free recipe you need to make Socca Pizzas which are basically chickpea pancakes. Suuuuuuper easy to make and only require three ingredients (page 207 if you own the book):

. 2 1/4 cups chickpea flour

. 2 Tablespoons olive oil

. 2 cups water + salt

To make these all you have to do is combine and whisk all ingredients, and cook on a pan over medium heat for 3-5 min each side. This recipe yields 6 pancakes and it’s a great base for a just about any topping combination you can think of.

For the Burrata and Shaved Veggies (page 212):

. 2-3 asparagus spears, shaved with a peeler

. 1/2 small zucchini, shaved too

. 2 tablespoons mint (I replaced this with pesto)

. Zest and juice of 1/2 lemon

. 2 tablespoons olive oil

. Sea salt

. 2 Socca Pancakes

. 2 ounces burrata cheese

Toss the shaved zucchini + asparagus with the olive oil, lemon juice and salt. Place on your socca and top with the burrata and pesto. Super simple, fast to make and delicious!

Hope you enjoy this new series!