Jul 09 2026
Restaurants›The Class Act›Burrata Recipe

Burrata Recipe

Inspired by The Class Act
Time1h 30m
Serves4

Burrata cheese, pepper agrodolce, butternut squash, carrot, pumpkin, maple toasted pepitas, crema, pepita-arugula pesto, rosemary focaccia.

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Ingredients

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Cheese

Pepper Agrodolce

Roasted Vegetables

Maple Toasted Pepitas

Crema

Pepita-Arugula Pesto

Rosemary Focaccia

Method

Preparation of Pepper Agrodolce

  1. 1

    Make the Pepper Agrodolce

    Slice the bell peppers into thin strips. In a pan, heat the olive oil over medium heat, add the peppers, and sauté until softened.

  2. 2

    Add Vinegar and Sugar

    Add red wine vinegar, sugar, salt, and black pepper, stirring continuously until the mixture thickens slightly. Remove from heat and let it cool.

Preparation of Roasted Vegetables

  1. 3

    Prep the Vegetables

    Peel and cube the butternut squash and pumpkin. Peel and chop the carrots into similar-sized pieces.

  2. 4

    Roast the Vegetables

    Preheat your oven to 200°C (400°F). Toss the butternut squash, carrots, and pumpkin with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.

Maple Toasted Pepitas

  1. 5

    Toast the Pepitas

    In a dry skillet over medium heat, add the pumpkin seeds. Toast for about 5 minutes, stirring frequently, until they are golden.

  2. 6

    Add Maple Syrup

    Drizzle maple syrup over the toasted pepitas and a pinch of salt. Stir to coat evenly and remove from heat.

Preparation of Crema

  1. 7

    Mix the Crema

    In a bowl, combine sour cream, lemon juice, and salt to taste. Mix well until smooth.

Preparation of Pepita-Arugula Pesto

  1. 8

    Blend Ingredients

    In a food processor, combine arugula, pepitas, olive oil, Parmesan cheese, garlic, and salt. Blend until smooth, adding more olive oil if needed.

Preparation of Rosemary Focaccia

  1. 9

    Make the Dough

    In a bowl, dissolve yeast in warm water. Add flour, olive oil, salt, and chopped rosemary. Mix until a dough forms.

  2. 10

    Knead and Rise

    Knead the dough on a floured surface for about 10 minutes until smooth. Place in a greased bowl, cover, and allow it to rise for 1 hour or until doubled in size.

  3. 11

    Bake the Focaccia

    Preheat oven to 220°C (425°F). Spread the risen dough on a baking sheet, dimple the surface, and drizzle with olive oil. Bake for 20-25 minutes until golden.

Assembly

  1. 12

    Plate the Dish

    On a large serving plate, place the burrata cheese in the center. Arrange roasted vegetables around it, drizzle with pepper agrodolce, and spoon crema over the top.

  2. 13

    Finish with Pesto and Pepitas

    Drizzle the pepita-arugula pesto around the plate and sprinkle the maple toasted pepitas on top. Serve with slices of rosemary focaccia.

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