Monday, October 10, 2011

Amazing Snacks: Pane w/ Burrata, Speck & Pickled Shallots



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):

Pickled Shallots:
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
olive oil

Toast some good panella or pane Pugliese and drizzle with olive oil while still warm and set aside.

Assembly:
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
pickled shallots
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.

Enjoy!

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10 comments:

Ciao Chow Linda said...

I've never cared for the smokiness of speck, but burrata is a winner no matter how it's served.

The Japanese Redneck said...

Your's looks just like the picture. Nice.

lisa is cooking said...

Burrata makes me happy wherever it appears. Love the idea of pickled shallots with it. I have to try that!

Proud Italian Cook said...

I'm not crazy about speck either, but I'd eat every morsel of everything else! Burrata is the queen of deliciousness!

Anonymous said...

Just back from a fab 3 day getaway in Cape May, at the Virginia, weather was AMAZING, and one of our appetizers at the Ebbitt Room was a delicious crostini w/mozzarella, proscuitto, and a sweet/tart beach plum preserve. Jersey beaches are great. What beach to you reccommend for a quick day trip?

Stacey Snacks said...

Anonymous:
I don't know where you live, so hard to recommend a day trip.
Cape May is a 3 hour drive for me, so it is a weekend destination for us.
We like Spring Lake and Sea Girt for a day trip....downtonw Spring Lake is lovely! Asbury Park is also terrific, lots of restaurants and antique shops.
Enjoy!

Joshua said...

beautiful photos, and I'm thrilled to learn burrata can be found over there (makes me alost want to come home).
You know if you toast the bread you can also get away with calling it brushetta?

stacey snacks said...

Josh,
The bread is toasted, so I guess we can call it bruschetta!

Stacey

Joanne said...

I have been ALL about the crostini lately! This is snack, lunch and dinner in my book!

tasteofbeirut said...

looks delicious, pickling shallots is a great idea.