Guests from our most recent Chef’s Dinner (“Spring in Puglia”) will recognize this creamy-cool burrata with fiery peperoncino from the menu. As striking as it is, it’s remarkably simple to pull off and is a great way to end the day during those hot summer months.
| INGREDIENTS
1 pc Fresh Burrata 2 t of Calabrian Hot pepper paste 1 t fennel pollen 1 t smoked sea salt
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DIRECTIONS
–Cut burrata in half, remove the stracciatella and place in a separate bowl. Add hot pepper paste to your liking and the fennel pollen. Once combined, use a spoon to put it back into the cavity of the burrata and set aside. -To plate: Put about 2 tablespoons of the cold fava bean puree (recipe follows) down on the plate and place 1 burrata half alongside it. Add a small garnish of baby greens tossed with lemon and olive oil. Season the burrata with a pinch of smoked sea salt and finish with EVOO. Garnish with Taralli.
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| INGREDIENTS
2 cups fava beans, blanched, shells removed 1 small onion, small dice 1ea garlic clove, sliced 2 T mint leaves EVOO Water Salt
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DIRECTIONS
-Sauté the onion in olive oil until translucent. Add garlic and fava beans; sauté for 2 minutes on medium-high heat. -Add about 1.5 cups water and a pinch of salt and bring to a boil. Immediately turn off heat and transfer to a blender. -Add the mint, and about ½ cup EVOO and puree on high speed till smooth. Adjust seasoning with salt. Reserve and cool.
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