As many of you know, chef Michael White is one of the best at what he does - Italian food.
I have here a recipe by him for Tomato and Burrata Sfizi, an Italian appetizer.
Here’s the recipe -
Tomato and Burrata Sfizi (Stracciatella) by Chef Michael White
Makes 4 servings
1 cup 2 tablespoons extra virgin olive oil, plus extra for drizzling
1 onion, diced
4 cloves garlic, thinly sliced
1 28 oz can San Marzano tomatoes
3/4 cups loosely packed, julienned basil leaves
1/2 teaspoon crushed red pepper flakes
1/2 loaf ciabatta, cut into 1/2 inch slices on the bias
1/2 cup + 2 tablespoons olive oil
2 tablespoons olive oil
1 lobe Burrata**, insides only
In a large skillet, heat the 1/2 cup of olive oil over medium heat until warm. Add the onion and garlic and cook, stirring, over low heat for 6-8 minutes just until translucent.
Add the tomatoes, sea salt and crushed red pepper and let simmer for an hour. Sprinkle in the basil. Puree the sauce with a potato masher until you reach a thick sauce-like consistency and let cool to room temperature.
Brush the ciabatta slices with 1/2 cup oil and grill, about 5 minutes. Remove and reserve. Spread the inside of the Burrata on one side of a wooden bowl.
Pour the half the tomato sauce on the other side (and reserve the rest for future use).
Serve Burrata and tomatoes with warm bread family style for a great appetizer.
**Burrata is a fresh mozarella, it differs from other fresh mozzarellas in that when it is sliced in half it contains a creamy inside.