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Pane Pomodoro with Burrata, Speck, and Pickled Shallots


Pane Pomodoro with Burrata, Speck, and Pickled Shallots Recipe

Ingredients:
  • 6 small shallots (about 8 ounces), trimmed, quartered lengthwise, leaving some root end intact
  • 1 cup Champagne vinegar
  • 1 cup sugar
  • 1 teaspoon coriander seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon pink peppercorns
  • 1 dried bay leaf
  • 1 dried chile de árbol
  • 1/2 cup chopped ripe tomatoes
  • 3 large basil leaves, coarsely torn
  • 1 teaspoon red wine vinegar
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon sugar
  • 3 tablespoons extra-virgin olive oil
  • 3 large very ripe tomatoes, halved crosswise
  • 6 Crostoni Bagnati (click for recipe)
  • 6 teaspoons high-quality extra-virgin olive oil
  • Maldon sea salt or fleur de sel
  • 12 thin slices speck or prosciutto (about 3 ounces)
  • 9 ounces burrata
  • Freshly ground black pepper
  • 18 flat-leaf parsley leaves
Directions:
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Rank

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