Behind the Recipes
Tomato and Burrata Sfizi (Stracciatella) by Chef Michael White
Makes 4 servings
INGREDIENTS:
1 cup and 2 tbsp. 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 cup loosely-packed, julienned basil leaves
1/2 tsp. crushed red pepper flakes
sea salt
1/2 loaf ciabatta, cut into 1/2 inch slices on the bias
1/2 cup + 2 tbsp. olive oil
2 tbsp. olive oil
1 lobe Burrata, insides only
(Burrata is a fresh mozarella. It differs from other fresh mozzarellas in that when it is sliced in half, it contains a creamy inside.)
PREPARATION:
1. 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 six to eight minutes just until translucent.
2. Add the tomatoes, sea salt and crushed red pepper and let simmer for an hour. Sprinkle in the basil. Purée the sauce with a potato masher until you reach a thick sauce-like consistency and let cool to room temperature.
3. Brush the ciabatta slices with 1/2 cup oil and grill, about five minutes. Remove and reserve. Spread the inside of the Burrata on one side of a wooden bowl.
4. Pour half of the tomato sauce on the other side (and reserve the rest for future use).
5. Serve Burrata and tomatoes with warm bread family style for a great appetizer.
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