ingredients: 18” pizza
1) Fresh spinach half Bag
2) Fresh Garlic 1 clove
3) Fresh tomatoes 4 Roma tomatoes or cherry tomatoes
4) Di Stefano Cheese Pizzarella sliced thin
5) Di Stefano Cheese Ovoline Mozzarella (two shreded balls)
6) Grated Parmigiano 3oz cup
7) Olive Oil 5oz
Mix fresh spinach all together with Olive oil, garlic chopped fine, also add, one pinch of Blk. Pepper, two pinch of salt,2 two pinch of Parmigiano, have the pizza dough ready and open in any shape you would like , rectangular or around, with pastry brush apply some olive oil on the pizza dough, ( for more flavor you might add on filet of anchovy broken down in pieces and spread throughout the pizza).
spread some parmigiano on the pizza and the shredded mozzarella,( for a spicy flavor add Jalapeño), place the pizza in the Oven at 500F for 1 minute or two , as soon as the mozzarella begins to melt, take it out and add the spinach mixed as well as the pizzarella slices, place back in the oven for 3-5 minutes, or as soon as you see the pizza dough change of color into brown or dark brown if you like “well Done”take the pizza out and add the fresh tomatoes and a very little olive oil throughout the pizza.
Slice Tomato into 1/4 inch slices. Add sliced onions, 1 tablespoon of olive oil, a pinch of sea salt and 2 turns of black pepper from a peppermill. Place tomatoes on a plate, layering the tomatoes in a single line. Top with burrata cheese, basil and drizzle remaining olive oil and balsamic vinegar. Finish with another pinch of sea salt and 3 more turns of black pepper from a peppermill.
Simple Vinaigrette (equal parts white balsamic vinegar and olive oil) – 2 tsp
Aged Balsamic – as needed
Extra Virgin Olive Oil – as needed
Basil Oil (recipe is below) – as needed
Opal Basil Leaves (for garnish) – 3 each
Slice or dice the peach and place in a stainless steel bowl with half of the sliced basil and half of the simple vinaigrette. Season with salt and pepper, to taste. Place the arugula in a separate stainless steel bowl with the other half of the basil and simple vinaigrette. Season with salt and pepper, to taste. Now, remove the burrata from the package and place on the plate at the 11 o’clock postion (about 1 inch from the rim of the plate). Drizzle extra virgin olive oil over the top of the burrata and season with a sprinkle of Maldon Sea Salt and fresh ground pepper. Place the dressed chopped or sliced peach next to the burrata (about the 2 o’clock position) (resting against the cheese). Place the dressed arugula (about the 6 o’clock position) (resting against both the cheese and the peach). Now, drizzle the aged balsamic (Villa Manadori) over the top of the arugula and peach, and around the plate, but not on the burrata. Drizzle the green basil oil around the plate for garnish and top the plate with the three leaves of purple opal basil.
Yield: 2 ppl
Basil – 1 cup (tightly packed)
Olive Oil (not Extra Virgin) – ½ cup
Blanch basil in medium saucepan of boiling water 10 seconds. Drain. Rinse under cold water. Pat basil dry with paper towels. Transfer to blender. Add oil; puree until smooth. Transfer to small bowl. Season with salt, to taste.
***Can be made 3 days ahead. Cover and chill. Let stand at room temperature for 30 minutes before using. This oil will last a while if properly stored in refrigeration.
***Most herbs can be substituted for this recipe/technique
***Make sure the basil or any herb is patted dry. Absolutely no water can be in the oil.
1 segment garlic, smashed into a puree with a little sea salt with side of chef's knife
a couple grinds of white pepper
1/2 cup grated Parmigiana Reggiano
- mix these all together with a fork, then add..
3/4 cup all purpose organic white flour
Mix by hand the rest of way.
Then , when all is homogeneous, grab about 2/3 cup at a time of the dough and proceed to role out into a rope around 1/2 inch thick and cut with a knife into roughly 1 inch lengths .
Store these on a sheet pan covered with cling film until ready to use. When ready, drop desired amount into lightly salted rolling and boiling water and in a matter of a minute
(or two max) they will float to top of water. This signals they are completely cooked. Then, scoop out and dress with fresh made basil pesto and top with generous amounts of freshly grated Parmagiano cheese.
½ pound – mix of pole beans: yellow wax, blue lake, and romano beans
1 each - shallot, sliced
1 box – sunflower sprouts
1 Tablespoon - high quality extra virgin olive oil
2 teaspoons - sherry vinegar
¼ teaspoon - kosher salt
maldon sea salt
In a hot sauté pan with a little olive oil, add tomatoes for about 1 minutes until the skins blister. Season with salt and remove.
Blanch pole beans in boiling salted water for 3 minutes, until tender. Remove and place into ice bath to cool. Drain and slice the beans thinly on a bias. Place into a salad bowl and toss with a handful of sunflower sprouts, shallots, sherry vinegar, olive oil, salt and pepper.
Arrange the pole bean salad on the plate with blistered tomatoes around, and scoop the burrata on top. Garnish with additional sunflower sprouts, croutons, or grilled bread rubbed with garlic.
Here's the perfect dish to celebrate the 4th of July, Bastille Day or Summer--an heirloom tomato, grilled peach and burrata crostini with Franco's balsamic on a bed of home-grown arugula.
I think this is one of the prettiest appetizers you can make and according to my co-workers, the best one I've ever shared in the office. (That made me feel good!) Not to mention, it's really simple to make.
1-2 large heirloom tomatoes
2-3 tree-ripened peaches
2-3 slices La Brea bakery roasted garlic loaf
Di Stefano Burrata Alla Panna--I found it at Whole Foods
olive oil, for brushing
Franco's balsamic--or a really good authentic Italian brand
Lightly brush the bread and peaches with a little olive oil.
Place on a hot grill and cook until the bread is lightly toasted on both sides and...
…the peaches are caramelized.
Now for the easy part--assembly. Just scatter a few arugula leaves on a large platter. Arrange the tomato slices, peaches and burrata. Wedge in the crostini, drizzle with balsamic and top with fresh ground pepper.
To serve, spread a little burrata on the bread, top with the tomato and the peach and garnish with the arugula.
One bite and I promise you'll never want summer to end!
2 teaspoons extra-virgin olive oil
1/4 teaspoon coarse sea salt
1/4 teaspoon freshly ground black pepper
2 medium zucchini, cut diagonally into 1/2-inch-thick slices
1/4 cup butter
2 large garlic cloves, minced
3/4 teaspoon ground red pepper
4 large dinner yeast rolls, ½ inch cubed (about 3 1/4 cups cubes)
2 oz Grilled Zucchini
2 oz sliced Cucumber
4 oz Garlic Croutons
2 oz Halved baby Heirloom Tomatoes
2 each Quartered Burno Tomatoes
2 oz Di Stefano Burrata Cheese
2.5 oz Balsamic Vinaigrette
1 tsp Lemon olive Oil
1 tsp Fresh Cracked Black pepper.
Slice your zucchini into ½ thick coin slices and toss with olive oil, salt and pepper. Place your zucchini coins on the grill and allow them to cook for 90 second on each side. Once your get the beautiful grill marks that you are looking for place on a tray and chill completely.
Preheat your oven to 350* F. In a med Sauté pan melt your butter on low heat. Stir in your minced garlic and allow to cook for 1 minute. Place your bread into a mixing bowl and pour the melted garlic butter over top. Gently toss and season with salt and pepper. Place on a tray and allow to cook for 15 mins or till crispy. Check often so not to burn. Once finished allow to cool on counter.
In a large mixing bowl place your zucchini, cucumber, and tomatoes. Drizzle your balsamic vinaigrette over the top of these ingredients and toss gently. Once the product is mixed add your croutons and mix as your pour it into your serving dish. Place fresh Di Stefano Burrata Cheese on top and garnish with lemon olive oil and Fresh Crack Black pepper.
Clean the stems of the chanterelles with a knife carefully. Just enough to peel the skin off. Sauté in extra Virgin olive oil and season with salt and pepper, add shallots and garlic and sauté 1-2 minutes. Add thyme and deglaze with vinegar. Spoon into a jar and seal tight. Put in refrigerator for 1 week.
1/8 cup black beluga lentils
2 cups vegetable stock
3 cloves garlic
1 bay leaf
3 sprigs of thyme
Put everything in a pot and cook slowly till lentils are tender. Drain and lay on sheet pan to cool.
1/2# unsalted butter (preferably european)
Set up a sieve and if possible lay wet cheesecloth over it. Place over a mixing bowl. Put butter in a skillet and allow to Brown slowly. Once it stops making a noise (we call this singing) quickly add the lemon juice and salt. BEWARE stand back as it will spit a lot. Pour it into the cheese cloth and allow to drain.
To plate the dish:
2oz Di Stefano Burrata
2 tbsp Pickled Chanterelles
1/4 cup Brown Butter
3 tbsp lentils
2 tbsp halved walnuts
1 tbsp finely sliced parsley
1 tbsp finely sliced chives
1 tsp shallot brunoise
1/4 lemon juice
In a small skillet, brown butter, add lentils, walnuts and shallots. In another small skillet, warm mushrooms. Add salt, pepper, herbs and lemon juice to butter.
On a wide white plate. Spoon mushrooms into the center, place burrata on top. Spoon the sauce around. Garnish burrata with maldon sea salt, shave black truffle and micro parsley (optional)