Di Stefano Burrata with Speck, golden raisin mostarda, aged balsamic, extra virgin olive oil, seasonal fruit, arugula, toast
May 2, 2016
4, 4oz balls of Di Stefano Burrata quartered
12 thin slices of speck or prosciutto rolled
.5 cup of mostarda
1 tbsp. of good aged balsamic vinegar
2 tbsps. of good extra virgin olive oil
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.