1/17/13 - Beet, tomato and whipped Burrata salad

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Whipped Burrata;

7 ounces home made Burrata

¼ teaspoon dried oregano

1/8 teaspoon white truffle oil

1/8 teaspoon salt

1/8 teaspoon white pepper

1/3 cup heavy cream

Mix first 5 ingredients well, in a 2nd bowl whip cream to stiff peaks.

Fold in Burrata mixture.

For salad

5 ounces heirloom tomato rough chopped

2 ounces red and gold roasted beets

1 ounce vinaigrette

½ ounce fresh arugula

1 ½ ounce whipped Burrata

Balsamic dressing to drizzle

Place beets and tomatoes in bowl with vinaigrette. Toss well then arrange in center of large plate.

Place arugula in bowl and toss with remaining dressing. Place over the arranged tomatoes and beets. With 2 spoons form an oval with Burrata and place at 6 o’clock on plate. Drizzle with balsamic glaze.

House-made Burrata cheese

Water ½ gallon

Kosher salt ¼ cup

Fresh mozzarella cheese 1 pound

Heavy cream 1 ¼ cups

1. Heat water and kosher salt in large heavy bottom pot

2. Cut the mozzarella into 2”x2 ½” pieces or use balls

3. Place in the water 2-3 minutes then remove to a perforated pan. Cut each piece of mozzarella into 4 pieces then shave very thin with a knife no bigger than 1/8’ inch wide by 1” long.

4. Place the mozzarella in a mixing bowl and massage the cheese into the cream with 1 teaspoon of salt. The mixture should look like creamy ricotta cheese. Place in a glass bowl and cover. Allow to set up for hours in the refrigerator for eight hours then serve with crusty bread, arugula and marinated vegetables.