BURRATA SWEET POTATO, POMEGRANATE, HAZELNUT ZAATAR, SCALLION, BASIL


Photo Credit: Noted Media

1 each 8 OZ DI STEFANO CHEESE BURRATA

2 each, MEDIUM-SIZE SWEET POTATO

4T HAZELNUT ZAATAR

2T POMEGRANATE MOLASSES

4T POMEGRANATE SEEDS

4 each SCALLION, sliced

12 each PICKED BASIL LEAVES, small

CRISPY SWEET POTATO

2 each sweet potato, medium

1T olive oil

1tsp salt

Wash and dry sweet potato

Rub with oil and season with the salt

Wrap with foil

Bake at 350 for 45min – 1 hr until soft and tender

Dice potato into pieces once cooled

HAZELNUT ZAATAR

4 Tbsp hazelnuts, toasted and crushed

2 Tbsp sumac

1 Tbsp dry thyme

1 Tbsp Aleppo pepper

1 Tsp dry oregano

2 tsp coriander seeds, toasted and crushed

1 Tsp cumin seeds, toasted and crushed

2 lemon, zest only

Toast hazelnuts and crush in to small pieces

Combine coriander and cumin seeds in a pan, toast at medium heat until fragrant, and crush

Mix all together

TO BUILD DISH

HEAT OIL TO 350 DEGREES TO FRY POTATOES

DROP DICED AND ROASTED SWEET POTATOES INTO THE OIL

ONCE CRISPY, PULL PUT OF OIL AND PLACE INTO BOWL

SEASON WITH SALT AND ZAATAR

BREAK THE BURRATA INTO 4 PIECES

PLACE ONTO A PLATE, EQUALLY SPACED APART

ADD THE SWEET POTATOES TO THE PLATE

DRIZZLE WITH POMEGRANATE MOLASSES

SEASON AGAIN WITH HAZELNUT ZAATAR

SPRINKLE WITH POMEGRANATE SEEDS

TOP WITH SLICED SCALLION AND BASIL

Chef Vartan's Di Stefano Cheese Burrata with fried green tomato salad was featured in September 2018 Forbes Feature:

Burrata Goes Next Level With These 11 Delicous Upgrades

By Aly Walansky


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© 2013 Di Stefano Cheese