We first wrote about this Burrata Surprise in a warm tomato bath as a FLASH RECIPE last summer and have been happily enjoying it this year since the first tomatoes ripened.
Burrata is exquisite with a thin outside layer of mozzarella surrounding a pouch of rich cream tied off fetchingly with a topknot. Cut into the Burrata and the center spills out invitingly.
Burrata in a tomato bath? Perfect.
Serves 2 ecstatic diners
Burrata 1 or 2
2 Tablespoons La Castellina Extra Virgin Olive Oil
1/2 chopped red onion
1 chopped garlic clove
1 large or 2 medium chopped red tomato(es)
1 medium tomato and 12 cherry tomatoes
Salt and Pepper
Bring Burrata to room temperature.
Heat 2 tabelspoons Extra Virgin Olive Oil (I used La Castellina) in small soup pot add 1/2 chopped red onion, 1 chopped garlic clove, and a pinch of salt and saute on low heat until onions soften.
Add 1 large or 2 medium chopped red tomato(es) continue sauteeing until soft and juices begin to be released. Puree in mini-chopper/blender and return to pan.
Add the equivalent of 1 medium tomato and 12 cherry tomatoes (I used Yellow Taxi and Sun Gold) which you have coursely chopped along with salt, pepper and chopped basil. Cook about 5 minutes on low/medium heat until the tomatoes start to soften.
Add room temperature Burrata (we added 1 and shared the dish but you can add 2). Cover
and cook on very low heat for 2-3 minutes until Burrata is warm to the touch.
Gently transfer Burrata to bowls, add tomato mixture, chopped basil, fresh pepper and sliced bread for scooping. Drizzle with La Castellina Olive Oil.
This is a true FLASH recipe. Easy and fast and delicious, made with some of Olde Hudson’s favorite ingredients. The cheese surprise is Taleggio Il Caravaggio, a semi-soft washed rind cheese from Lombardy, perfectly suited to be the prize buried beneath flavor-filled veggies. It is aromatic, yet mild with a moist/oozy texture, a strong/buttery–even meaty–flavor and a fruity finish.
Serve it as an easy light lunch with great crusty bread and perfect butter – try my Vermont Butter and Cheese Butter. Or serve it as a first before a pure roasted air-chilled chicken or simple salmon. How about a combined salad-cum-cheese course? We do love happy endings!
Serves 4 grateful diners
½ lb Taleggio il Caravaggio cut into 4 lengthwise pieces
1 Fennel Bulb thinly sliced
½ thinly sliced red onion
2 stalks celery thinly sliced lengthwise then cut into 1 inch pieces
Fresh squeezed juice from 1 lemon
2 tablespoons fresh parsley leaves, chopped
2 Tablespoons La Castellina Extra Virgin Olive Oil
Salt and Pepper to taste
Combine all ingredients in a bowl. Let sit for 20-30 minutes. Toss and serve over 2 ounces of Tallegio il Caravaggio.
These ingredients can be found at Olde Hudson. Check at oldehudson.com for online availability.
These silver-skinned, salt water Aegean fish weigh from 3/4 lb to 1 1/4 lbs and come to Olde Hudson overnight from the Aegean. Their delicate, fresh flavor is the perfect foil for the complex, chutney-like chopped summer salad below. If you want the salad to be less creamy omit the avacado.
I hope you try this Flash Recipe — a delicious minimalist meal made quickly with the best ingredients
For the fish:
- 2 scaled and cleaned Bronzini
- Salt and Pepper (I used Red Hawaiian Sea Salt and a blend of black and red peppercorns)
- 2 sprigs each of fresh sage and rosemary
- olive oil for drizzling
Heat your grill to medium high. Rinse fish and pat dry then season the cavity with salt and pepper and add the sage and rosemary sprigs. Season the skin with salt and pepper and drizzle with good olive oil. Grill quickly on medium-high heat for 4 minutes per side.
For the summer salad:
- Finely chopped medium tomato, 1/2 red onion; 1/3 English Cucumber
- 1/2 yellow pepper, 1/2 avocado, 1/2 peach
- basil and a squeeze of lemon (to taste)
- Dress with La Castellina Olive Oil: Unio Cabernet Sauvignon Vinegar
- salt and pepper
- fold gently together for a perfect partner for the grilled Bronzini
- 3 dozen little neck clams
- 3 slices La Quercia Pancetta Americana
- Kernels from 1 ear of corn (just cooked in boiling water for 2 minutes)
- 2 medium tomatoes, chopped
- 12 sungold tomatoes (or other cherry-size tomatoes), chopped
- 1 tablespoon fresh basil, chopped
- 1/2 lb Rustichella Spaghetti
- 2 tablespoons La Castellina Olive Oil
- 1 tablespoon Vermont Butter & Cheese unsalted butter
- Salt & Pepper (to taste)
Heat grill to medium and place cleaned clams in a foil pan on top of grill. You’ll need to watch them here and as they open, remove from pan and place in bowl – remove and discard shells. Save and strain the clam juice from the grill pan through a fine cheese cloth lined strainer into a bowl.
With the grill still on medium cook the pancetta until crisp, about 1 minute, then remove and break into small pieces.
Meanwhile- While the pasta water is coming to a boil, combine both kinds of tomatoes, basil, corn kernels, olive oil, salt and pepper. Let rest until the pasta is ready, then using tongs remove from pasta pot and add immediately to the tomato mixture in the bowl.
Add 1 tablespoon butter and the clams – toss. Add the clam juice – toss again to combine. Add the panchetta and lightly toss, once again.