Burrata di Puglia with Pickled Green Tomatoes
As we reach the height of summer, our gardens often produce more than we can keep up with. While plucking a sun-ripened tomato is well worth the wait, green tomatoes deserve a place at the table, too. Their bright acidity and firm texture make them perfect for pickling.
Pair the pickled green tomatoes with burrata, a fresh cow’s milk cheese with a creamy center of stracciatella and cream encased in mozzarella. If you don’t use all of the pickling liquid, keep it on hand; it’s a versatile brine for almost any vegetable.
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Burrata di Puglia with Pickled Green Tomatoes
serves 2-4
Ingredients
For the pickling liquid
2 liters water
500 ml distilled white vinegar
115 grams salt
200 grams sugar
10 grams garlic, sliced
20 grams fresh dill
2 grams red pepper flakes
3 grams allspice
2 grams star anise
5 grams yellow mustard seeds
5 grams black peppercorns
2 grams coriander seeds
3 pounds green tomatoes
for the salad
8 oz burrata
arugula, watercress, or basil for garnish
olive oil, finishing salt, crackled black pepper
Equipment
medium pot
cheesecloth and butchers’ twine
Preparation
Add the water, distilled vinegar, salt, and sugar to a medium pot. Bring to a boil, whisking to ensure the salt and sugar dissolves.
Meanwhile, dry toast all the hard spices over medium heat until aromatic. Transfer to a cheesecloth and tie with butchers' twine to form a sachet.
Add the spices and dill to a large container. Pour the hot pickling liquid over them, allow to cool at room temperature for 30 minutes before storing in the refrigerator, uncovered until chilled.
Wash the green tomatoes, and slice them into your desired shape and size.
Bring the pickling liquid to a boil. Pour over the green tomatoes until their submerged. Allow to cool to room temperature before storing in the refrigerator.
To plate: arrange some of the pickled green tomatoes on a platter or plate. Place the burrata in the center of the tomatoes and either pull the burrata in half or slice with a knife exposing the creamy center.
Season with a pinch of Maldon or finishing salt, cracked black pepper, and a heavy drizzle of olive oil. Garnish with arugula, watercress, or basil. Serve.
Questions about the recipes? Email britt@parisdiningclub.com