Burrata with Radicchio and Escarole | CUESA

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Burrata with Radicchio and Escarole

Source:

James Stolich, Cook with James

Prepared for CUESA’s Market to Table program on November 7, 2009.

This is a beautiful dish to start a meal. It’s elegant, ligh and very delicious. Burrata is cow’s milk mozzarella that is extremely fresh, stuffed with cream and more shreds of the same mozzarella. The burrata and mozzarella made in the southern region of Campania is the best; but it’s very challenging to ship it to the US and make it through customs quickly enough before it perishes. It is best consumed the same day it’s made. In the summer I pair Early Girl tomatoes with this dish. In the fall or winter, I use persimmons and/or golden beets.

Serves 6-8 as an appetizer

 

INGREDIENTS

1 pound best quality burrata
1 pound purple radicchio, washed and spun dry
1 pound young escarole or any nice green such as butter lettuce, washed and spun dry
Coarse sea salt such as fleur del sel
Best quality extra virgin olive oil or olio nuovo
Best quality champagne vinegar
1 lemon
2 tablespoons of finely chopped mint leaves

 

PREPARATION

  1. Remove the burrata from the refrigerator one hour before serving and allow to come to room temperature. Place all of the lettuces into a mixing bowl. Sprinkle with the coarse sea salt and splash a bit of the vinegar over the leaves (this will help break down the salt). Squeeze the juice from the lemon over the leaves. Drizzle with a healthy amount of extra virgin olive oil.  Using your hands, mix the greens well. Taste and adjust seasoning. You should taste the brightness and acidity of the vinegar and lemon, but the oil should help balance any sharpness.
     

  2. Place a small amount of the dressed greens on each plate. Slice the burrata from the center into small wedges. Place a small amount onto the center of each plate on top of the greens. Everyone should get a bit of the mozarella curd (the harder outside covering) and the delicate mozzarella and cream inside. Sprinkle a bit of sea salt over the cheese. Drizzle a little bit of that beautiful extra virgin olive oil over just the burrata. This is where investing in a great early harvest oil makes all the difference in the world. To finish, sprinkle a light dusting of mint around the outer leaves and edge of plate. Serve immediately and enjoy!
     

 

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