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