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
