Updated: Apr 24, 2021
Occasionally a recipe comes along that completely wows me. This is one of those recipes. The combination of creamy burrata, bitter dandelion, sweet cranberries and the herbs is spectacular. I have added some substitutions for those who cannot find some ingredients.
For more recipes from this cookbook click here.
1 Burrata (or mozzarella and heavy cream)
1/4 cup roasted pistachios, chopped
1 bunch dandelion greens (or any very bitter green like arugula). Washed and tough stems removed. You can substitute baby arugula here, but the recipe is just not as good.
1 small shallot, minced
2 garlic cloves, minced
1/2 teaspoon fennel pollen (or powdered roasted fennel seed)
1/2 teaspoon chili flakes (not powder)
Salt and pepper
1/2 cup golden raisins, diced roughly
1 tablespoon Marsala wine, or any sweet wine
Olive oil and EVOO
Bring a pot of water to boil, add dandelion greens and blanch for 30 seconds. Remove cool, drain well by pressing with hands to remove water and chop fine. Set aside.
Heat oil , 2 tablespoons, and add shallot and garlic, sauté on low till cooked, do not brown. Add salt, pepper, fennel and chili flakes, cook for 1 minute. Add raisins cook for 1 minute. Add wine and cook till almost dry, should be really sticky. Add dandelions and stir well to mix. Turn off stove, add pistachios and stir well.
Put the Burrata in the center of a bowl. If using mozzarella, add the cheese to the center and pour 1/4 cup cream gently around cheese. Add the sautéed mix on top or around the cheese, very gently if using cream. Top with lots of EVOO, be generous.
Serve with large grain sea salt on the table and hunks of sourdough bread to mop up the sauces.