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Burrata filled with Almond Pesto, Wood Roasted Broccoli and Green Olive Vinaigrette

Burrata filled with Almond Pesto, Wood Roasted Broccoli and Green Olive Vinaigrette

DESCRIPTION:

Created by Chef Kevin Johnson, The Grocery -- Recipe adapted by the Almond Board of California.


INGREDIENTS:

INGREDIENTS:

18 oz Small Broccoli Florets

2 Tablespoons of Olive Oil

Green Olive Vinaigrette - recipe below

1 cup Sourdough Bread Crumbs

Burrata Cheese - recipe below

3 Ounces Slivered Radish

4 ounces Sliced Almonds


PREPARATION:

PREPARATION:

  1. Preheat large pan in very hot wood oven.
  2. Add broccoli and oil to pan; season with salt and pepper.
  3. Roast until charred and tender.
  4. Remove and dress with some of the vinaigrette.
  5. Divide amongst 8 plates and top with bread crumbs.
  6. Cut Burrata cheese in half and place on top.
  7. Garnish with almonds and radishes.

 

For filling 
Ingredients:
1 cup packed basil leaves
4 oz blanched almonds
2 cloves garlic, minced
¼ cup pecorino cheese
1 ½ cup ricotta cheese

Directions:
1. In a food processor, puree basil, almonds, garlic and pecorino cheese into a paste.
2. Add ricotta and puree until combined; season with salt and black pepper.
3. Reserve

For burrata
Yields: about 8- 2 ½  oz balls

Ingredients:
20 oz mozzarella curd cut into about 1” chunks, brought to room temperature
12 cups water
3 tablespoons salt

Directions:
1. Bring salt and water to about 180°.
2. Pour enough water to cover curd and let stand about 30 seconds. Then pull until cheese is melted evenly and shiny.  Do not “over pull.”  Be gentle to keep tender and retain extra water.
3. Divide into 8 equal balls.
4. Working quickly, mash cheese into thin disk, using reserved hot water if needed.
5. Fill with as much filling as the disk will hold.  Pinch into a purse and seal by dipping back into the hot water quickly.
6. Chill in an ice bath using some of the brine water.

 

For green olive vinaigrette
Yield: 2 cups

Ingredients:
1 shallot, minced
2 cloves garlic, minced
3 anchovies, minced
¼ C green olives, minced
Pinch of red pepper flakes
Zest and juice of 1 ½ lemons
½ cup champagne vinegar
1 ½ C olive oil

Directions:
1. Combine all ingredients except oil in a bowl.  Whisk in oil.

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