18 Comments
Jun 20Liked by Carolina Gelen

Looks amazing!! Currently living in a country with no access to calabrian chilies (even online!)... do you have any ideas for substitutes? I was thinking banana peppers but maybe too crunchy? 🤔

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Jun 20Liked by Carolina Gelen

I live in an area where burrata is not sold. (It’s criminal but the only drawback 😊) Do you have recipe or recommendation on company that would ship it?

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Jun 20Liked by Carolina Gelen

So excited to make this!! Would you be able to bring back the printable PDFs?

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looks incredible 🥰

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Jun 19Liked by Carolina Gelen

I love pasta salad so much I cannot overstate my excitement to try this

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I just made some tomato confit for the first time today! Thanks for always having the best recipes ☺️

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I been trying to find one of your oldest recipes. The recipe has ricotta cheese whipped with garlic and then you topped with a “marinated” that has Karla mata olives, dates, orange juice and then roasted cauliflower. I can’t find it anywhere. Could you please help!!

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What a delightful recipe! Will the tomato garlic confit hold up if it is made the night before assembling the salad?

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It looks like this might be best served warm? Would it make for a good cold pasta salad? Wondering how it would hold up if I made it the night before serving because I'll be traveling. But maybe this isn't the best option for that. It looks so delicious though. Any thoughts? (I've been loving a lot of your recipes!)

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This looks amazing, can’t wait to try it! I’m wondering how long leftovers would last in the fridge since burrata tends to spoil quickly?

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deletedJun 20Liked by Carolina Gelen
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