Burrata, Chili Oil and More…from Frank Bonanno

The recipe Burrata, Chili Oil and More…from Frank Bonanno can be made in approximately 25 minutes. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 263 calories, 10g of protein, and 18g of fat per serving. For $1.28 per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 8. This recipe from Creative Culinary requires ricotta cheese, cayenne pepper, chili flakes, and extra virgin olive oil. A few people really liked this American dish. It is perfect for The Super Bowl. 94 people were glad they tried this recipe. It works well as an affordable side dish. Overall, this recipe earns a rather bad spoonacular score of 33%. Try Heirloom Tomato, Beet and Burrata salad with Basil oil, Roasted Butternut Squash Soup with Burratan and Truffle Oil, and White Pizza With Burrata, Dried Chilies & Ramp (or Chive) Oil for similar recipes.

Servings: 8

Preparation duration: 15 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Cut room temperature curd into 1 inch cubes; set aside in a large pot.In a separate large pot, bring heavily salted water to boil (taste it, make sure you taste the salt!).Pour the boiling salted water over the curd and let it steep for 10 minutes. While the curd is steeping, prepare 4 8-oz ramekins by coating the inside with the olive oil. After the curd has steeped for 10 minutes, use a wooden to knead it, gently pressing it into itself and tossing it over. As it starts to come together, abandon the spoon and use your hands to knead it into 4 3-oz balls.Using your fingers, gently spread and flatten the balls to about 1/8 inch thick and 6 inches in diameter; gently center each disk of flattened cheese over the rim of a ramekin.Scoop two large tablespoons of ricotta into the middle of of each piece of mozzarella; using a spoon as you do to gently press the ricotta down and into the mozzarella lined ramekin.Fold the mozzarella over the ricotta, trimming any excess with a scissors.You can use the salted water the curds were steeped in to form a seal; just wet your fingers with the water and smear the top of each filled ramekin.To serve, flip the ramekin onto a serving dish and garnish the burrata with olive oil, sea salt and black pepper.Combine all ingredients in a small sauce pan, whisk slowly over low heat, just below a simmer for 8-10 minutes, should be aromatic at this point.Strain thru fine mesh cheese cloth, discarding spices.Cool oil in an ice bath before transferring to a bottle for use.

 

Step by step:

1. Cut room temperature curd into 1 inch cubes; set aside in a large pot.In a separate large pot, bring heavily salted water to boil (taste it, make sure you taste the salt!).

2. Pour the boiling salted water over the curd and let it steep for 10 minutes. While the curd is steeping, prepare 4 8-oz ramekins by coating the inside with the olive oil. After the curd has steeped for 10 minutes, use a wooden to knead it, gently pressing it into itself and tossing it over. As it starts to come together, abandon the spoon and use your hands to knead it into 4 3-oz balls.Using your fingers, gently spread and flatten the balls to about 1/8 inch thick and 6 inches in diameter; gently center each disk of flattened cheese over the rim of a ramekin.Scoop two large tablespoons of ricotta into the middle of of each piece of mozzarella; using a spoon as you do to gently press the ricotta down and into the mozzarella lined ramekin.Fold the mozzarella over the ricotta, trimming any excess with a scissors.You can use the salted water the curds were steeped in to form a seal; just wet your fingers with the water and smear the top of each filled ramekin.To serve, flip the ramekin onto a serving dish and garnish the burrata with olive oil, sea salt and black pepper.

3. Combine all ingredients in a small sauce pan, whisk slowly over low heat, just below a simmer for 8-10 minutes, should be aromatic at this point.Strain thru fine mesh cheese cloth, discarding spices.Cool oil in an ice bath before transferring to a bottle for use.

Nutrition Information:

covered percent of daily need