There is Caprese salad, and then there is Sassella’s Burrata Caprese salad. Chef Cristian Pontiggia starts with house-made burrata, pairs it with local heirloom tomatoes, adds capers for a sharp punch as well as a swirl of walnut basil pesto, and finishes it with a garnish of Hawaiian basil, tangerine Calabrian chile oil (a game-changing ingredient), dehydrated garlic, volcanic black salt, and balsamic pearls that he creates. It’s a dish that speaks to both the eyes and the stomach in equal measure. To drink, he suggests a Brunello di Montalcino: “Strong on flavor, but with the burrata, a perfect pairing.”
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Burrata Caprese
Description
Simplicity makes this Burrata Caprese stand out.
Ingredients
- 1 tbsp olive oil
- 1 tsp tangerine juice, freshly squeezed
- 2 tbsp pesto
- 1 heirloom tomato, sliced
- 1 ball of burrata
- 2 caper berries
- 4–5 small basil leaves
- ½ tsp balsamic pearls* or a drizzle of balsamic vinegar
- Black volcanic salt
- Crispy garlic
Instructions
- Combine the olive oil and tangerine juice.
- Spread the pesto on a plate, arrange the tomato slices then top with the burrata, and drizzle with infused oil.
- Garnish with caper berries, basil leaves, balsamic pearls or balsamic vinegar, a generous sprinkle of volcanic salt, and some crispy garlic.
Recipe by Chef Cristian Pontiggia of Sassella
Story and Styling by Julia Platt Leonard
Support from Alex Hanna
Photography by Kate Russell
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