Burrata Pugliese Recipe

Heat a wide sauté pan over medium heat and add 3 tbs extra-virgin olive oil.

Add the finely chopped onion and sweat until translucent, about 5–7 minutes, stirring occasionally so it does not brown.

Add the diced eggplant and a pinch of salt. Cook, stirring occasionally, 6–8 minutes until it begins to soften and lightly brown.

Add the diced zucchini and red bell pepper. Cook another 6 minutes until vegetables are tender.

Stir in the minced garlic and cook 30–45 seconds until fragrant.

Add the chopped tomatoes (or canned crushed), tomato paste, sherry vinegar, sugar, dried oregano, 1 tsp salt and 1/2 tsp black pepper. Stir to combine.

Reduce heat to medium-low and simmer gently, uncovered, stirring occasionally, until mixture is jammy and most liquid has evaporated, about 18–25 minutes. Adjust seasoning to taste. Remove from heat and set aside to cool slightly.

Preheat oven to 400°F (200°C) or heat a grill pan over medium-high heat.

Brush both sides of the 8 bread slices with 2 tbs olive oil.

Toast the bread on a sheet pan in the oven or on the grill pan until golden and crisp, about 6–8 minutes in the oven (flip halfway) or 2–3 minutes per side on a hot pan.

Rub the warm toasts with the cut side of the garlic clove and sprinkle lightly with 1/2 tsp sea salt. Keep warm.

Preheat a small skillet over medium-low heat.

Add 0.75 cup pistachios and toast, stirring or shaking the pan, 3–4 minutes until aromatic and lightly browned. Do not burn.

Remove from heat, toss with 1 tsp olive oil, 1/4 tsp smoked paprika, 1/4 tsp ground cumin, 1/4 tsp sea salt and 1/8 tsp red pepper flakes. Let cool and coarsely chop roughly half of them to use as a sprinkle; leave the rest whole for texture.

Line a baking sheet with parchment or use a nonstick skillet. Heat oven to 375°F (190°C) if making multiple or use stove for single frico.

Spoon 2 tbs portions of the grated cheese mixture (3/4 cup Parmigiano + 1/4 cup Pecorino + 1/8 tsp black pepper) into small rounds on the sheet, spacing them about 2 inches apart.

Bake for 5–7 minutes until edges are golden and cheese has melted and set into lacy disks. Alternatively, cook each frico in a nonstick skillet over medium heat: sprinkle 2 tbs cheese, let melt and bubble 1–2 minutes, then carefully flip and cook 30 seconds more.

Remove and transfer to a rack or paper towel to cool and crisp. While warm you can shape them slightly over a rolling pin to create a curved chip; they will crisp as they cool.

Place toasted bruschetta slices on a serving platter or individual plates.

Spoon 1–2 tbs of the samfaina onto each slice of toast, spreading it lightly but leaving some rim of bread visible.

Place a whole burrata ball on each of two larger plates or divide one ball among four toasts if serving as crostini. Alternatively, tear the burrata and place creamy center on top of selected toasts.

Arrange the bruschetta topped with samfaina around or beside the burrata.

Scatter the spiced pistachios (both chopped and whole) over the samfaina and around the burrata for crunch.

Crumble or arrange the frico crisps over the platter for savory, crunchy contrast.

Drizzle 2 tsp finishing extra-virgin olive oil over the burrata and bruschetta, sprinkle flaky sea salt (about 1/2 tsp total) and 1/4 tsp freshly ground black pepper. Tuck fresh basil leaves around the dish.

Serve immediately so frico remains crisp and burrata is soft and creamy. Encourage guests to tear burrata and spread creamy interior onto the samfaina bruschetta.