Burrata with Corn Relish and Piquillo Vinaigrette

July 25, 2017

It has been referred to as mozzarella’s rich, sexy cousin and I think that pretty much sums it up. If you like fresh mozzarella, you are going to go nuts for burrata.

Just imagine a skin of mozzarella wrapped around a lush core of cheese curds and fresh cream to form a soft, pliable ball. Slice into it and all that buttery rich goodness comes spilling out, ready to make anything that it is paired with taste even better. FYI burrata translated actually means buttered.

If you haven’t tried this amazing fresh Italian cheese yet, search it out at Italian markets, cheese shops or the cheese section of your specialty grocery store. Burrata is best served at room temperature (so just remove it from the refrigerator at least 30 minutes before eating it) and best eaten within 48 hours of bringing it home.

This summer you can find burrata all over my menu at Gato in NYC. If you can’t make it in, allow me to share this recipe for Burrata with Charred Corn and Piquillo Vinaigrette for you to make at home. Not in the mood to turn on the grill or assemble a salad, that is ok too, just tear it apart with your hands and serve with a crusty piece of bread and a chilled glass of Prosecco. Buon Appetito!

Burrata with Charred Corn and Piquillo Vinaigrette
Serves: 4

Piquillo Vinaigrette
¼ cup red wine vinegar
2 piquillo peppers, drained and patted dry (or 1 small roasted red pepper, peeled, seeded)
1 tablespoon Dijon mustard
1 teaspoon clover honey
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ cup canola oil
¼ cup extra virgin olive oil

Combine the vinegar, piquillo, mustard, honey, salt and pepper in a blender and blend until smooth. With the motor running, slowly add in the oils until emulsified.

Corn Relish
2 tablespoons white wine vinegar
1 teaspoon clover honey
2 tablespoons extra virgin olive oil
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
4 ears of corn, husks and silks removed and charred on the grill or grill pan, kernels then removed
3 piquillo peppers, drained, patted dry and finely diced
¼ cup finely chopped fresh basil leaves
¼ cup finely chopped fresh parsley leaves
2 large scallions, (green and pale green part) thinly sliced

1. Whisk together the vinegar, honey, oil and salt and pepper in a large bowl until combined.
2. Add the corn kernels, piquillo peppers, basil, parsley and scallions and mix to combine. Cover and let sit at room temperature for at least 30 minutes before serving to allow flavors to meld.

Garlic Chips (optional, but add great flavor and crunch)
½ cup olive oil
4 cloves garlic, thinly sliced with a very sharp knife
Kosher salt

1. Line a plate with paper towels.
2. Heat the oil over medium heat in a small sauté pan until it begins to shimmer. Add the garlic and cook, stirring occasionally, until the chips turn lightly golden brown, about 2 minutes. Remove the chips with a slotted spoon to the prepared plate and season with salt.

Assemble
Piquillo Vinaigrette
Four 4-ounce balls burrata, at room temperature
Corn Relish
Garlic Chips, optional
Fresh basil leaves, for garnish

1. Spoon some of the vinaigrette into 4 shallow bowls and top each with a ball of the burrata. Spoon some of the corn relish over the top of each ball, sprinkle with some of the garlic chips and garnish with basil leaves.