Recipe: Burrata with Tomato Jam, Arugula, and Olive Oil
| Chef | Walter Pisano |
| Restaurant/Operation | Tulio, Seattle |
| Menupart | Eggs, Cheeses and Dairy |
| Daypart | Lunch, Dinner |
| Source | R&I |
| Region |
| Yield: 20 servings | |
| Allspice berries | 12 |
| Cloves | 10 |
| Crushed red pepper | 1/4 tsp. |
| Mustard seed | 1/4 tsp. |
| Roma tomatoes | 3 lbs. |
| Sugar | 1 cup |
| Apple cider vinegar | 1/4 cup |
| Salt | 1 tsp. |
| Black pepper | 1 tsp. |
| Arugula | 20 handfuls |
| Burrata 20 balls | 20 balls |
| Extra virgin olive oil | to garnish |
| Fleur de sel | to garnish |
| 1. For the sachet, combine allspice, cloves, crushed red pepper and mustard seeds in cheesecloth tied with kitchen twine. 2. Blanch, shock peel, seed and coarsely chop tomatoes. Place in a nonreactive pot with the sachet, sugar, vinegar, salt and pepper. Cover and bring to a boil. Lower to a simmer; cook 30 minutes or until the consistency becomes thick and jam-like. Cool. The jam will yield about 2 1/2 cups. 3. For each servings, place a dollop of jam (about 2 Tbsp.) on the side of the plate with a handful of arugula. Halve burrata, place beside jam. Drizzle with olive oil and fleur de sel to finish. |
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