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Ingredients
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Salumi & accompaniments
Pickled Fresno chilies (quick pickle)
Method
Pickled Fresno chilies (quick pickle)
- 1
Prepare brine
In a small saucepan combine 120 ml white wine vinegar, 120 ml water, 1 tablespoon granulated sugar and 1/2 teaspoon kosher salt. Add 1 smashed garlic clove and 1/2 teaspoon black peppercorns. Bring to a gentle simmer over medium heat, stirring until sugar and salt dissolve, about 2–3 minutes. Remove from heat and let cool 5 minutes.
- 2
Pack chilies
While the brine heats, slit each Fresno chili lengthwise (leave stem intact if you like the look) or halve lengthwise. Pack 8 fresh Fresno chilies tightly into a clean jar (or small container).
- 3
Pour brine & rest
Pour the warm brine over the chilies, making sure they are fully submerged. Let cool to room temperature, then cover and refrigerate at least 30 minutes for a quick pickle (best after 2–24 hours). Chilies will keep refrigerated for up to 2 weeks.
Assembly — BRONCO
- 4
Toast bread
Preheat oven to 200°C (400°F) or use a broiler. Arrange 8 slices rustic bread or crostini on a baking sheet, brush lightly with olive oil, and toast until golden and crisp, 6–8 minutes. Let cool slightly.
- 5
Arrange salumi
On a serving platter or on individual plates, fan or fold 8 slices of prosciutto (or mixed salumi) into loose ribbons/roses to create height and texture. Reserve space for burrata and chilies.
- 6
Add burrata
Place 2 burrata balls on the platter. Just before serving, gently tear open the outer shell of each burrata with your fingers or a small knife so the creamy interior spills slightly, exposing the stracciatella for dipping.
- 7
Add pickled chilies
Remove 8 pickled Fresno chilies from the jar, drain slightly, and arrange around the burrata and salumi. If chilies are large, slice them on a bias for easier eating and to distribute flavor.
- 8
Finish & season
Drizzle 2 tablespoons good extra-virgin olive oil over the burrata and around the platter. Scatter fresh basil leaves. Sprinkle 1/2 teaspoon sea salt flakes and 1 teaspoon freshly ground black pepper over the cheese and salumi to taste. Serve with the toasted bread for spreading burrata and layering salumi and chilies.
- 9
Serving suggestion
Guests should tear a piece of toast, spread creamy burrata, top with a slice of salumi and a piece of pickled Fresno chili. The combination of salty salumi, tangy pickled chili and creamy burrata is the signature BRONCO flavor balance.