With a knife peel the orange and slice about 1/2 in. slice. Place it on a plate, season it with sea salt and fresh cracked black pepper. With a spoon, scoop Di Stefano burrata and place a bit of it on every slice of orange, season it well with sea salt and fresh cracked black pepper. Top it with the toasted pistachios and a drizzle of olive oil.
2- tablespoons Balsamic reduction (honey and 10 year balsamic)
1 pack micro burgundy amaranth
Salt and pepper to taste
In a 4-quart Dutch oven or saucepan, heat olive oil over medium heat.
First add garlic to olive oil and cook, add shallots stirring often, add the herbs and cool. Marinade the tomatoes in the herb mixture and grill on a very hot grill. Arrange them on a plate with burrata and drizzle with balsamic glaze. Garnish the plate with the red amaranth.
Begin soaking in cold water white pearled barley the night before. Boil the presoaked white pearled barley for 20 minutes.
Then strain the cooked barley.
Orzotto with Di Stefano Burrata Recipe (one portion)
1 tbsp Extra Virgin Olive Oil
½ tsp chopped shallots
4 oz white pearled barley (cooked)
6 fl oz lobster bisque
1 pinch of pesto
1.1 oz of lobster meat
4oz Di Stefano Burrata
Saute chopped shallots until translucente. Then add barley and lobster bisque and reduce. When it starts to become creamy add lobster meat and pinch of pesto. Add the end add a little butter and Parmesan cheese. Put in a bowl and place Di Stefano Cheese burrata on top. Salt to taste.
Garnish with fresh basil leaves and pesto around the plate.
Small assortment of seasonal fruit (cherries, apples, peaches, etc.)
2 ounces of wild arugula
12 paper thin slices of baguettes for the toast
Sea salt and black pepper
For the mostarda, combine 1 cup of golden raisins, .5 cup rice wine vinegar, .5 cup water, 2 tbsps. of sugar, pinch of salt and 1 tbsp. of mustard seeds. Bring to a simmer and then reduce until the pot is almost dry. Transfer the mixture to a food processer and pulse until slightly blended, don’t turn into a puree, and cool. Will last for a week.
Pre heat your oven to 350 degrees. Lightly dress the sliced baguettes with olive oil and salt. Toast until golden brown.
To plate place four quarters of the burrata in a line leaving a space between each piece. Lay the rolled speck between the burrata. Then arrange the arugula and seasonal fruit then top with the toast. Dress the top with the extra virgin olive oil, balsamic and season the dish with salt and pepper.
4 ea heirloom tomatoes, cut into ½ in slices (16 total)
4 slices La Brea Bakery White Table Bread, sliced 1 in. thick
8 oz Di Stefano Stracciatella cheese
4 sprig fresh thyme
2 ea garlic cloves
4 oz Extra Virgin Olive oil
1 oz micro basil (if not available, substitute with fresh basil chiffonade)
Chop thyme and slice garlic into thin slivers. Combine with half of the olive oil. Pour over sliced tomatoes and let sit for 30 minutes.
Heat nonstick pan over medium/high heat for 2 minutes. Add tomato slices and sear on each side for 30 seconds or until they take on color. If all tomatoes don’t fit into pan, sear them in batches. Make sure not to crowd the pan or else tomatoes will get too soft before taking on color. Remove tomatoes from pan and set aside.
Brush one side of each slice of bread with oil left over from tomato marinade and place in hot pan until it takes on light brown color. Set aside.
To assemble, cut bread in half and place on plate, grilled side up. Shingle two slices of tomato on each bread half. Spoon 1 oz of stracciatella over each bread half. Drizzle remaining Olive oil over cheese and season with sea salt and fresh ground black pepper. Garnish with basil leaves and serve immediately.
2 bunches scallions (about 16), roots and about ½ inch of the green tops trimmed off
12 ounces carrots (a mix of colors will be lovely), trimmed and peeled
1 cup walnuts, lightly toasted (xx), chopped so that some are quite fine and some are still chunky
2 anchovy fillets, finely chopped
½ cup lightly packed very roughly chopped flat-leaf parsley
Fresh lemon juice
Dried chile flakes
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
1 ball of Di Stefano Cheese burrata or fresh mozzarella
Heat a cast-iron or other heavy skillet over medium-high, or light your grill. Cut the scallions into lengths that will fit into the skillet, or leave whole if you’re grilling them. Char or grill the scallions -- dry, no oil -- turning them frequently, until they are blackened on the outer layer and very soft and collapsed and juicy inside; this might take 8 to 10 minutes. Chop the scallions into ½-inch pieces and set aside.
As the scallions are cooking, prep the carrots by grating them on the large holes of a box grater, or shredding them using a mandoline or other appliance. You can also cut them into julienne by hand, but the finer, the better, because the seasonings will penetrate more deeply with carrots cut to a finer gauge.
Put the carrots in a bowl, add the scallions, walnuts, anchovies, parsley, ¼ cup lemon juice, ½ teaspoon chile flakes,½ teaspoon salt, and about 20 twists of black pepper. Toss well and let the salad sit for a few minutes so the seasonings can marry and the salt can draw out a bit of the carrot juice.
Toss again, taste, and dial in the flavors so they are really lively by adding more of any of them. Pour in about ¼ cup olive oil, toss, taste one more time, and then distribute on your plates or a platter.
Pull Di Stefano Cheese burrata or mozzarella into shreds or little blobs and distribute it over the salad. Drizzle on a bit more oil to finish and serve.
5 Organic yolks
250 gr Organic cane sugar
200 gr Organic Whole milk
600 gr (amazing) Di Stefano Mascarpone
400 gr Cream
100 gr Maple syrup
500 gr Caffe Espresso
30 n Savoiardi (lady Fingers )
Work the Yolks with the sugar in a bowls, add the hot milk and cook until boiling at 85 C.
Put everything in a mixer and whip for almost 15 minutes
in another bowl whip the mascarpone with the cream, after that add all in the first mixture in ordert to get a soft cream
Mix Coffee and Maple syrup.
Dipping both sides of each ladyfinger into coffee mixture, line bottom of a 13- by 9- by 3-inch baking pan with 18 ladyfingers in 3 rows, trimming edges to fit if necessary. Spread half of mascarpone filling on top. Dip remaining 18 ladyfingers in coffee and arrange over filling in pan.
Spread remaining mascarpone filling on top and dust with cocoa. Chill, covered, at least 6 hours.