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Burrata with crispy pancetta and quick sautéed tomatoes
Ingredients
- 1 ball burrata cheese
- ¼ cup diced (½ cm) pancetta
- 2 tablespoons extra virgin olive oil, divided
- 1 pint cherry tomatoes, halved
- 1 clove garlic, finely minced
- 2 teaspoons balsamic vinegar
- ¼–½ cup canola or vegetable oil, for frying
- 7–9 fresh basil leaves
- 1 teaspoon finely chopped basil
- 1 teaspoon finely chopped flat leaf parsley
- Kosher salt
- Freshly ground black pepper
- A few slices of baguette or sour dough, toasted or untoasted, for serving
Directions
- Set out the burrata so that it comes up to room temperature while you prepare the rest of the dish.
- In a medium skillet, cook the pancetta over medium heat until crisp and golden brown. Remove the pancetta to a paper towel lined plate, add in 1 tablespoon of the olive oil along with the halved cherry tomatoes and garlic, and season with salt and pepper. Turn the heat up to medium-high and cook the tomatoes until they begin to release some of their juices and break down just a bit, about 4 to 5 minutes.
- Add in the balsamic vinegar and cook for an additional minute just to bring everything together. Remove the tomatoes from the heat and set aside to cool slightly.
- Meanwhile, heat enough canola or vegetable oil over medium-high heat in a small skillet so that it covers the bottom of the pan. When hot, quickly fry a few basil leaves at a time just until they are crisp, dark green, a little translucent, but not browned. This should only take a few seconds. Remove the herbs from the oil, season with a pinch of salt, and continue to fry until all of the leaves are crisp.
- In a small bowl, mix together the remaining tablespoon of olive oil with the chopped basil and parsley. Season with salt and pepper and set aside.
- To serve, spoon some of the tomatoes into a low-sided dish and top with the burrata. Cut or tear the top of the burrata open to expose the creamy deliciousness on the inside. Spoon a few more tomatoes over the burrata, drizzle on the herby olive oil, toss on the crisp basil leaves, and season with a little salt and freshly ground black pepper.
- Serve with some good, chewy bread, toasted or untoasted, and you’ll be living la dolce vita!
