1 hour ago
Monday, October 10, 2011
Man can not live on bread alone.
Yes they can.
As long as it's topped with amazing cheese, pickled shallots and other good stuff.
This is a lunch tartine, a crostini appetizer, or in my book, a delicious snack, hence the name "Stacey Snacks" (what the hell does that mean anyway? I still don't know).
This recipe is from the September issue of Bon Appetit and it is delicious.
We had a wonderful treat of 3 days of Indian summer sunshine and 80F degrees at the beach this weekend (yes, in October!), and this was the perfect snack.
Milky Burrata cheese oozing with pickled shallots on top and a delicious slice of speck (smoked prosciutto from Italy) on top. How can you go wrong? I could eat this everyday.
On the patio, or indoors.
The original recipe is for a pommodoro (tomato) mixture to go under the ham, but I skipped it and stuck to the basics. This is now a favorite snack around here.
Pane w/ Burrata, Speck & Pickled Shallots (adapted from Nancy Silverton in the September Bon Appetit):
6 small shallots (about 8 ounces), trimmed, quartered lengthwise, leaving some root end intact
1 cup Champagne vinegar
1 cup sugar
1 teaspoon coriander seeds
1 teaspoon fennel seeds
1 teaspoon pink peppercorns
1 dried bay leaf
Bring all ingredients to a boil for 1 minute until sugar is dissolved. Keep at room temperature or in the fridge for at least 30 minutes until ready to use.
For the Pane:
A few slices from a loaf of good Italian bread
Toast some good panella or pane Pugliese and drizzle with olive oil while still warm and set aside.
fresh Burrata cheese, sliced
a few slices of Speck (smoked Italian prosciutto)
fleur de sel (sea salt)
fresh ground black pepper
good olive oil for drizzling
parsley leaves for garnish
Lay a slice of speck on each piece of toasted & oiled bread. Next a slice of Burrata cheese w/ some sea salt & pepper.
To the top, add a teaspoon of pickled shallots and top with a parsley leaf.
Drizzle the platter with some good olive oil and serve immediately.
Life imitating art.