Burrata Di Puglia Recipe

Inspired by BOTANIST

Time30m

Serves2

salsa macha, broccolini, fermented jalapeño, green apple, pork jowl

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Ingredients

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1
Prepare the Pork Jowl
In a skillet, heat olive oil over medium heat. Add the pork jowl and cook until crispy and golden brown, about 5-7 minutes. Remove and let drain on paper towels. Season with salt and black pepper.
2
Blanch the Broccolini
In a pot of boiling salted water, blanch the broccolini for 2-3 minutes until bright green and tender. Drain and immediately transfer to an ice bath to stop the cooking process. Once cool, drain again.
3
Prepare the Salsa Macha
In a bowl, combine salsa macha with finely chopped fermented jalapeño and mix well.
4
Assemble the Dish
On a serving plate, place the burrata in the center. Arrange the blanched broccolini around the burrata. Top with crispy pork jowl, diced green apple, and the jalapeño salsa macha mixture. Drizzle with additional olive oil if desired.
5
Serve
Season with additional salt and black pepper to taste. Serve immediately and enjoy!