Arsip Tag: burrata

burrata with lentils and basil vinaigrette – smitten kitchen

Dipublikasi pada Desember 4, 2023 oleh pbnbigesdi

As discussed, burrata can be a bit of an investment. This dish is stunning, absolutely luxurious with 2 large 8-ounce balls of burrata over it (it also makes a 6 meal-sized portions; I show it up top with 1/2 the lentil portion and about 5 ounces burrata) but should the price of this give you a small panic, you can also use half as much for a still lovely but less posh meal.

If you think you’re not a lentil person, have you tried lentils de puy? Tiny, almost nutty in flavor and keeping intact when cooked, they’re so wonderful in salads, warm and cold, I’m convinced that they can convert anyone. Sure, they’re a household staple in France, but here they can be found at a lot of grocery stores or ordered online.

    Lentils
  • 1 1/2 cups dried lentils de puy or other small green lentils
  • 1 tablespoon olive oil
  • 2 medium zucchinis (about 6 ounces each), diced
  • 1 small or 1/2 medium onion, diced
  • Leaves from 3 fresh sprigs thyme
  • 2 small or 1 large garlic cloves, minced
  • Salt and freshly ground black pepper
    • Basil vinaigrette
  • 1 1/4 cups fresh basil leaves
  • 2 teaspoons smooth Dijon mustard, plus more to taste
  • 1 tablespoon plus 2 teaspoons red or white wine vinegar
  • 6 tablespoons olive oil
  • Salt and freshly ground black pepper
    • Assembly
  • 2 large balls of burrata (or 4 smaller ones), at room temperature (see Note up top)
  • Sea salt and more black pepper
  • A few small basil leaves for garnish
Cook lentils: Pick over and rinse lentils. Place them in a medium saucepan and cover with 3 inches of cold water, seasoned well with salt. Simmer the lentils over medium heat for 25 to 30 minutes, until firm-tender. Drain and set aside.

Meanwhile, make vinaigrette: Blend basil, mustard and vinegar together in a food processor. With machine running, drizzle in olive oil in a thin stream. Season well with salt and black pepper. You’ll need to scrape the machine down a few times to get all of the leaves minced. No food processor? Very finely mince leaves on a cutting board with a sharp knife. Place in medium bowl and whisk with mustard and vinegar. Drizzle in olive oil in a thin stream, whisking the whole time. Season well with salt and pepper.

In a large frying pan, heat 1 tablespoon olive oil over medium heat. Add zucchini, onion, thyme, salt and pepper and cooking, stirring frequently, until softened and just barely picking up color, about 9 minutes. Add garlic and cook 1 minute more. Add cooked lentils back to pan and stir to mix and re-warm; you can add a splash of water if they’re sticking. Adjust seasonings to taste.

Assemble: Transfer lentil-vegetable mixture to a large, wide serving bowl and stir in 2/3 of vinaigrette. Place intact* burratas on top and then cut into quarters with a sharp knife so you don’t miss any of the wonderful stuff that spills out. The warmth of the lentils will melt it further. Drizzle with a little extra vinaigrette, a few pinches of sea salt and a couple extra grinds of black pepper. Scatter basil leaves over and dig in.

(* Unless you’re me and tripped walking home from errands yesterday because you were carrying too much and smashed blueberries, cherries, heirloom tomatoes and burratas and now I am grumpy despite having a Muppet bandaid on each knee.)

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burrata with charred and raw sugar snap peas – smitten kitchen

Dipublikasi pada November 20, 2023 oleh pbnbigesdi

I finished the peas with more olive oil, mint (or basil), and lemon, and used Music’s suggestion of adding more heat through Calabrian chiles in oil (dried red pepper flakes work too). This alone makes a fancy salad kind of meal, or but grilled chicken sausages or a sheet pan of your favorite meatballs would make it more substantial.

If you can’t find burrata, look for buffalo mozzarella, and if you can’t find that, just fine the freshest that you can. You might find that you want up to a pound of it as it doesn’t spread out into as many bites as burrata. Slice it open (or into a few thick slices, laid out on a plate), and let it warm up if you’ve got the time. It makes a big difference. “In a perfect world, mozzarella will never have been refrigerated, but these are imperfect times,” Music explains, to my delight.

  • 1 8-ounce ball burrata
  • Olive oil, for drizzling and brushing
  • Flaky sea salt
  • Freshly ground black pepper
  • Half a lemon
  • 1 pound sugar snap peas
  • 1 to 2 thick-cut slices crusty bread (I’m using miche here)
  • A handful of mint and basil leaves, torn or thinly sliced
  • Chiles in oil or red pepper flakes to serve
Butterfly your burrata: Drain burrata and gently dab dry on a paper towel. Place on serving platter. Begin to cut in half vertically (i.e. into left and right halves) but stop halfway and turn knife sideways (in either direction) and cut out to wall of burrata but not through. Use knife to flip it open onto the plate, then spread the center cream a bit into a flat layer. Repeat on second side. Drizzle lightly with olive oil and sprinkle with flaky salt. Let sit at room temperature while you prepare everything else, or up to an hour, if you have the time. Taking the chill off it is the key for the creamiest insides and best flavor.

Trim/de-string your sugar snaps and place in a large bowl. Drizzle with 1 tablespoon olive oil (or more, to taste), many grinds of black pepper, and sea salt and toss to evenly coat.

Grate or shred your bread with your fingers into coarse crumbs. I omitted my crusts because they were stale and very dark. You want a little shy of 1 cup.

Grill instructions: Prepare your grill for medium-high direct heat.

Make the crumbs on the grill: Place a small cast iron frying pan on a medium-high heat on your grill and place the torn bread and a glug of olive oil inside, enough to dampen the crumbs. Season with salt and cook the crumbs, stirring from time to time, until they’re golden and crisp. About a minute before they reach the perfect color, finely grate the zest of half a lemon over them and stir to heat and combine. Set crumbs aside.

Grill your sugar snaps: Place half your prepared sugar snaps in on a wire rack or grill basket on a grill and grill, tossing occasionally, until charred in spots, about 3 to 5 minutes. Transfer back to bowl with remaining raw sugar snaps and toss to combine.

Stove instructions: Make the crumbs on the stove by following the above instructions but use a large, heavy frying pan over medium-high heat, the same one you’ll use again for the sugar snaps. Scoop the crumbs out into a bowl to cool.

Blister your sugar snaps on the stove: Heat the large, heavy frying pan you used for the crumbs over high heat. Add half of prepared sugar snaps and cook, tossing occasionally, until charred in spots, about 3 to 5 minutes. Transfer back to bowl with remaining raw sugar snaps and toss to combine.

To finish: Scatter charred and raw sugar snap mixture over butterflied burrata along with crumbs. Drizzle with more olive oil, flaky sea salt. Add mint or basil leaves and serve with chiles in oil or red pepper flakes to taste.

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