Burrata Caprese

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.”

Burrata Caprese Recipe

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

  1. Combine the olive oil and tangerine juice.
  2. Spread the pesto on a plate, arrange the tomato slices then top with the burrata, and drizzle with infused oil.
  3. 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

A footer photo with a white background, one TABLE Magazine and subscribe info and button

Subscribe to TABLE Magazine’s print edition.

SUBSCRIBE TO TABLE TALK

We respect your privacy.

Related Articles

Green Chile Recipes to Bring New Mexico to Your Table

The ingredient that New Mexico loves the most!

Green Chile Chicken Enchilada Casserole

Uncover the dish that changed Cheryl Alters Jamison's life.

Roasted Green Chile Polenta with Prosciutto and Mexican Asadero

For this Mexican-inspired dish, use green chiles, prosciutto, and melty Mexican Asadero cheese.