Mixed of soaked seeds (flax, pumpkin, sunflower), 100 grams
To make the starter: Mix all of the ingredients together in the bowl of an electric mixer. Cover and let sit for 14 to 16 hours at room temperature.
To make the dough: Add the remaining ingredients to the bowl. Using the dough hook, mix and knead for 3 minutes on first speed, and about 2 minutes on second speed; the dough will be shaggy, and won't look kneaded.
Cover the dough and let it rest for 30 to 45 minutes; it won't rise significantly.
Gently deflate the dough, shape it into a ball, and place it into a stoneware bread-baking bowl, or onto a parchment-lined or lightly greased baking sheet.
Cover the loaf and let it rise for 50 to 60 minutes in a warm place.
Preheat the oven to 450°F.
Uncover the loaf, and slash a cross onto the top, to allow for expansion.
Bake the bread for 15 minutes, then lower the oven temperature to 425°F, and continue baking for 20 to 30 minutes, until the loaf's surface is golden brown.
Remove the bread from the oven and, after 5 minutes, transfer it to a rack to cool completely. The baked bread should rest for 24 hours before slicing, for best quality.
Store bread at room temperature, loosely wrapped, for up to 5 days or so; freeze for longer storage.
Burrata doesn’t translate to rich and creamy in English, but it might just as well. This seductive cheese, originally from southern Italy, is essentially a ball-shaped pouch made of a thin “skin” of mozzarella stretched around a mixture of cream and strips of mozzarella. Because of its soft creamy texture, the cheese is easiest to cut when it’s cold. You can find it in Italian delicatessens, specialty foods stores, some Whole Foods, and cheese shops around the country. If you can’t find it, use mozzarella instead.
4 ounces roasted red peppers from a jar, drained (or make your own)
1 8-ounce piece Di Stefano burrata, quartered (or use water-packed mozzarella, and cut into ¼-inch thick slices)
1 ¼ cup packed arugula, stems removed
3 tablespoons olive oil, divided
Salt, to taste
8 sandwich-size slices Italian bread (or use sourdough or French)
To assemble: Brush oil on one side of each of the bread slices. Place 4 slices of bread, oil side down, on your work surface. Put the cheese on the bread and spread lightly to distribute the cheese evenly. Lay the peppers on top of the cheese. Pile the arugula onto the peppers. Drizzle with 1 tablespoon olive oil, and sprinkle with a little salt to taste. Top with remaining bread slices, oil side up.
For stovetop method: Heat a large nonstick skillet over a medium heat 2 minutes. Put the sandwiches into the pan, cover, and cook for 3 to 4 minutes or until the undersides are well browned. Turn the sandwiches, pressing each one lightly with a spatula to flatten slightly (you don’t want the burrata to come spurting out). Cover and cook for 2 to 3 minutes or until the second side is golden brown. Turn the sandwiches once more, press firmly with the spatula again, cook for 1 minute, and remove from the pan. Let cool 2 to 3 minutes. Cut in half and serve.
For sandwich maker method: Preheat the sandwich maker. Follow directions for assembly above. Cook according to manufacturer’s instructions.
Note: Depending on the weight of your sandwich maker lid, the creamy cheese might end up oozing out the sides of the sandwich. For this reason, I’d experiment with one sandwich first. If the cheese doesn’t ooze, then go ahead and make the others. Otherwise, follow the stovetop method.
Di Stefano burrata or stracciatella cheese, 4oz ea
1-2 Ea Avocado ripe as Needed
Mix of broccolis (broccoli, romanesco, rapini, broccolini or aspiration) about 4 cups total
1 Ea Clove roasted garlic
¼ Cup Di Stefano mascarpone
¼ Cup Mayonnaise
6 Tbsp Chopped herbs (chives, parsley, tarragon)
½ Ea Lemon, juiced
1 ½ Tbsp Extra virgin olive oil as Needed
Salt & pepper
1 Cup Mixed sprouts (we use lentils but you could use broccoli, onion, alfalfa)
½ Cup Baby kale leaves
½ Cup Country bread croutons crushed (we make a gluten free cake with flax and chia seed, then dehydrate the cake and crush it up to add texture to the dish; you can sub crushed croutons to mimic the effect) as needed
Best quality extra virgin olive oil as needed
Coarse sea salt
First blanch the broccolis in boiling salted water and shock in an ice bath. Drain well and transfer to a mixing bowl.
To make the dressing combine all ingredients and add some avocado (1/4 to ½) if you like to a food processor. Pulse to combine and make smooth. Season with salt and pepper. Set aside.
Dress the broccolis with some of the goddess dressing and a pinch of salt.
On four chilled plates place a spoon of the dressing. Cut the burrata in half and place ½ on each plate. Arrange the dressed broccolis around the burrata but not covering.
Garnish with sprouts, kale leaves and thick slices of avocado.
Sprinkle some of the crushed croutons over top and finish with a pinch of coarse sea salt on the burrata and avocado and a drizzle of olive oil over top.
AND PAIR IT IN A PLATE WITH DI STEFANO STRACCIATELLA, PROSCIUTTO SAN DANIELE AND OLIVES. ADD FEW DROPS OF OLIVE OIL TO THE SRACCIATELLA, THEN SPRINKLE IT WITH SALT AND PEPPER. TO BE SERVED WITH HOUSE MADE BREAD.
Creamy ricotta with fresh herbs and toasted baguette is the perfect partner for the bold flavors of freshly harvested Olio Nuovo. Enjoy this rare and delicious EVOO on all of your favorite fall dishes from soups and vegetables to Thanksgiving turkey.
¾ cup fresh Di Stefano ricotta cheese
1 ½ T chopped cilantro
1 ½ T chopped basil
2 T We Olive Olio Nuovo Extra Virgin Olive Oil
Maldon sea salt or other coarse finishing salt
We Olive Fresh Garlic Olive Oil
In a small bowl, mix the ricotta and herbs together just to combine. Place the herbed ricotta in a serving dish and finish with Olio Nuovo and a sprinkling of sea salt. Serve with toasted baguette slices brushed with We Olive Fresh Garlic Olive Oil and top with chopped pistachios if using.