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Cacio E Pepe Panzanella With Corn & Burrata
Ingredients
- 3/4 cup (65 grams) finely grated Pecorino Romano
- 1/3 cup boiling water
- 1/3 cup extra-virgin olive oil
- 2 teaspoons freshly ground black pepper, or more to taste (I like a full tablespoon!)
- For rest of salad:
- 10 ounces crusty bread (such as ciabatta), torn into bite-sized pieces (about 7 cups in total)
- 3 cups fresh corn kernels (cut from about 4 ears of corn)
- Kosher salt and freshly ground black pepper, to taste
- 1 cup cherry tomatoes, halved
- 2 cups to 3 cups baby arugula
- 1 cup fresh basil leaves, small leaves left whole, or large leaves roughly torn
- 8 ounces to 10 ounces burrata or good-quality fresh mozzarella, at cool room temperature
- Freshly grated Pecorino Romano, for serving
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