French Toast Bread Pudding, Wild Raspberries, Whipped Mascarpone, and Amaretto Caramel
1 large slice of brioche
French toast batter
raspberries to garnish
Di Stefano mascarpone whipped with 1 tbs powdered sugar
basic caramel with 1 tbs added amaretto
Marinate bread in batter for 4 minutes allow to soak all the way through, cook with a tsp of butter getting golden brown color on both sides, and finish in the oven at 350 for about 5 minutes depending how thick you prefer your toast, garnish with Di Stefano mascarpone berries and caramel.
Margarita Burrata Pizza
1 8oz ball of pizza dough
1/4 cup marinara sauce
4oz (Ovoline) Di Stefano mozzarella cheese
4 oz Di Stefano Burrata
Roll dough to desired shape, evenly spread marinara, place cheese slices, cook at 475 for 10 minutes on pizza stone or upside down sheet pan, finish with fresh Di Stefano burrata.
Caramelized Onion, Duck Confit and Burrata Tart
1 8oz ball of pizza dough
1/4 cup apricot preserves
4oz (Ovoline) Di Stefano mozzarella cheese
1/4 lb scoop of burrata cheese
1/4 cup duck confit
1/8 cup caramelized cippolini onions
Roll dough to desired shape, evenly spread preserves, sprinkle cheese, add shredded duck, and onions cook at 475 for 10 minutes on pizza stone or upside down sheet pan, finish with fresh burrata
Burrata and Roasted Pink Lady Apple Salad
1 pink lady apple
1/8 oz bacon vinaigrette
1/4 cup burrata
Bloomsdale spinach
6 candied walnuts
Roast apples in a oven after coating with sugar for 7 minutes at 375 degrees brulee the top with sugar after cooling and arrange however you please :)
Di Stefano Ricotta Fritatta
2 asparagus chopped
1/4 cup carmelized onion
1/4 cup diced tomatoes
2cups whole eggs whisked
1/4 cup Di Stefano ricotta cheese
Sautee all vegetables and tomatoes, after they are warmed through add egg, mix almost like scrambled eggs until they begin to set, then put in oven and finish at 350 for about 5 minutes, transfer to plate spread or dollop Di Stefano ricotta and garnish with a fresh salad.
Burrata with Caramelized Butternut Squash
2 1/2 lbs butternut squash (estimated weight)
1 tablespoon EVOO
1/2 tablespoon brown sugar
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
Preheat the oven to 450°F.Peel squash, and cut into 1" to 1 1/2" cubes and place in a bowl.Drizzle with EVOO, toss till evenly distributed on all pieces.Mix brown sugar, salt and pepper together and sprinkle over top.Spray a baking sheet with cooking spray and spread squash in a single layer.Roast for 40-45 minutes, until the squash is tender and the glaze begins to caramelize.Top it with Di Stefano Cheese burrata and serve.
Tastes great hot and cold!
Sensational All-Season Salad
1lb baby arugula, washed and dried
½ melon, cubed
4 oz finely sliced prosciutto
4 x 4 oz Di Stefano Burrata
1 cup fresh mission figs
1 avacado, peeled and sliced
Dressing Ingredients
½ cup olive oil
1/3 cup lemon juice, freshly squeezed
1 ½ tbs honey
½ tsp salt
½ tsp whole grain mustard
Generous grind of black pepper
For ease, quarter the Di Stefano Burrata while cold. Bring to room temperature. Whisk all dressing ingredients together. To a shallow salad platter add arugula, fig. melon, avocado, prosciutto and Burrata.
Drizzle with salad dressing and toss.
Serve with crusty Italian bread.
Penne Tossed with Roasted Butternut Squash, Fried Sage and Burrata
10 oz penne pasta
4 cups of butternut squash, peeled and diced into 1 inch cubes
2 tbs brown sugar
2 tbs balsamic vinegar
2 tbs olive oil
1 tsp salt
1 ½ cups fresh sage leaves
½ cup butter
2 cups unsalted, sliced almonds, toasted dry
4 x 4 oz Di Stefano Burrata
Preheat oven to 425 degrees F. Place butternut on baking sheet. Sprinkle with brown sugar, balsamic vinegar, olive oil and salt. Bake until butternut is cooked and caramelized, about 40 minutes. To a medium saucepan over medium high heat add the butter and safe. Fry sage until golden and crisp.
For ease, quarter Di Stefano Burrata while cold. Bring to room temperature.
Cook penne according to package instructions until al dente. Rinse and drain. Toss penne with butternut squash, fried sage, toasted almonds and Burrata. Add salt and cracked black pepper to taste.
Crostini Topped with Arugula, Caramelized Red Onions and Burrata
2 Large French baguettes, sliced 1-inch thick (about 36 slices)
4 cloves of garlic, peeled
6 red onions, peeled and sliced
6 cups baby arugula, washed and dried
½ cup olive oil
2 cups brown sugar
2 cups balsamic vinegar
10 x 4 oz Di Stefano Burrata
Fresh chives for garnish
To a large saucepan over medium heat add the olive oil and red onion. Sautee for 15 min. Now add the balsamic vinegar and brown sugar. Continue to cook until onion is caramelized and liquid turns into a thick syrup. For ease, slice Di Stefano Burrata while cold. Bring to room temperature. Preheat oven to 450 degrees F. Line up baguette slices and drizzle with olive oil. Toast in oven for about three minutes or until crisp and golden brown. Rub the garlic on the toasted side each baguette slice (crostini). Top each crostini with arugula and a slice of Di Stefano Burrata and a little caramelized red onion. Garnish with chives and season to taste with salt and fresh ground pepper.
The Ultimate Italian Panini
4 ciabatta rolls, sliced lengthways
Fresh basil leaves
4 ripe fresh heirloom tomatoes, sliced
1 cup pitted kalamata olives, chopped
1 cup flat Italian parsley, chopped
½ cup extra virgin olive oil
¼ cup balsamic vinegar
16 slices prosciutto
4 x 4 oz Di Stefano Burrata
For ease, quarter Di Stefano Burrata while cold. Bring to room temperature.
Mix the olives, parsley, olive oil and balsamic vinegar. Add salt and freshly ground black pepper. Set aside. To the ciabatta roll add the Burrat and spread.
Top with tomato, prosciutto, olive spread and torn basil leaves. Add a light drizzle of good extra virgin olive oil and sprinkle sea salt.
Waffle Stacks Layered with Burrata,
Orange and Ginger
8 individual waffle cookie crisps
2 x 4 oz Di Stefano Burrata
½ cup orange marmalade
2 tbs crystallized candied ginger, chopped
½ cup unsalted walnuts, chopped
Orange zest, for garnish
Mix marmalade, candied ginger and walnuts. For ease, slice each 4 oz Di Stefano Burrata into 4 slices while cold. Bring to room temperature. Top a waffle cookie with a slice of Burrata and marmalade mix. Repeat and top the marmalade mix with orange zest and a dusting of powered sugar.