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Restaurants›Town Hall Restaurant Jacksonville›Burrata Recipe

Burrata Recipe

Inspired by Town Hall Restaurant Jacksonville

Time1h 30m

Serves4

poached pears, pistachio gremolata, pomegranate molasses, house-made lavash

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Ingredients

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For the Poached Pears

4 pieces Pears (medium, ripe)

4 cups Water

1 cup sugar

2 tbs ReaLemon lemon juice

1 piece Cinnamon Stick

1 tsp Watkins vanilla extract

For the Pistachio Gremolata

1 cup Pistachios (shelled)

1 cup Parsley (fresh, chopped)

2 cloves Garlic (minced)

1 tsp Lemon zest

2 tbs olive oil

For the Pomegranate Molasses

2 cups Pomegranate Juice

1 cup sugar

For the House-Made Lavash

2 cups 00 bread flour

1 tsp Celtic sea salt

3 tbs Water (warm)

2 tbs olive oil

For Serving

8 oz Burrata Cheese

1 cup Fresh Pomegranate Seeds

Method

Poaching the Pears

1

Step 1: Prepare the Poaching Liquid

In a large pot, combine water, sugar, lemon juice, cinnamon stick, and vanilla extract. Bring to a simmer over medium heat.

2

Step 2: Poach the Pears

Peel and halve the pears, removing the core. Add them to the simmering liquid and poach for 15-20 minutes until tender. Remove and let cool.

Making the Gremolata

3

Step 1: Combine Ingredients

In a food processor, combine pistachios, parsley, garlic, lemon zest, and olive oil. Pulse until finely chopped but not pureed. Set aside.

Preparing the Pomegranate Molasses

4

Step 1: Reduce the Juice

In a saucepan, combine pomegranate juice and sugar over medium heat. Bring to a boil, then reduce to a simmer until thickened (about 30-40 minutes). Let cool.

Making the Lavash

5

Step 1: Prepare the Dough

In a bowl, combine flour and salt. Gradually add warm water and olive oil, mixing until a dough forms. Knead for 5 minutes until smooth.

6

Step 2: Roll and Bake

Divide the dough into 4 pieces. Roll each piece thinly and bake in a preheated oven at 400°F (200°C) for 5-7 minutes until lightly browned. Let cool.

Assembly

7

Step 1: Serve

On a serving platter, arrange poached pears, torn burrata, and a generous sprinkle of pistachio gremolata. Drizzle with pomegranate molasses and garnish with fresh pomegranate seeds. Serve with lavash on the side.