Cook this: Brussels Sprouts and Burrata
Jared Finkel|Calkins Media
Shereen Pavlides鈥� Brussels Sprouts and Burrata.
Shereen Pavlides prepares Brussels Sprouts and Burrata.
For this week蘑菇视频 Cook This column, chef Shereen Pavlides makes Brussels Sprouts and Burrata.
Brussels sprouts and burrata
Inspired from il Pittore restaurant in Philadelphia. Burrata means, 鈥渂uttered鈥� in Italian.
Burrata is a fresh Italian cheese made of mozzarella and cream. The outer shell is made of mozzarella, while the center incorporates mozzarella and cream, lending a creamy buttery texture.
When burrata is unavailable, can substitute for buffalo mozzarella (mozzarella di bufala).
Prep time: 10 minutes Cook time: 15 minutes Serves: 4
4 tablespoons olive oil 鈥� divided
1 1/2 pounds fresh Brussels sprouts 鈥� trimmed, halved
kosher salt / fresh finely ground black pepper
3 garlic cloves 鈥� minced
1 tablespoon pine nuts
1 (4 ounce) ball of fresh Italian burrata 鈥� room temperature
Heat oven to 375 degrees F.
Heat 10-inch cast iron skillet or 10-inch fry pan over medium heat. Add 3 tablespoons olive oil. When the oil is heated, add Brussels sprouts, season with 1 teaspoon salt and 8 turns on the pepper mill.
Saute until caramelized and golden, about five minutes.
Clear a hole in the center of the pan. Add remaining oil and garlic. Saute until fragrant, 30 seconds to one minute. Then toss the garlic with the Brussels sprouts.
Place the skillet into the oven and roast the Brussels sprouts until tender, seven minutes. Remove the skillet. Sprinkle pine nuts over the sprouts and clear a hole in the middle of the pan. Place the ball of burrata in the hole (surrounding the Brussels sprouts around the burrata).
Turn the oven off. Return the skillet to the oven to warm through the pine nuts and burrata, about one minute. Remove.
Serve in the skillet.