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.