Caprese Classico with Burrata & Pesto Genovese. Credit: Alex Staniloff
Ingredients
FOR THE PESTO GENOVESE
Basil: 170 g
Italian parsley: 17 g
Toasted pine nuts: 30 g
Parmigiano cheese: 80 g
Garlic: 3 g
Lemon juice: 10 g
Sunflower oil: 130 g
Extra virgin olive oil: 20 g
Kosher salt: 1 g
FOR THE CAPRESE CLASSICO WITH BURRATA
Assorted heirloom cherry and large tomatoes: halved or quartered
Burrata Pugliese : 150 g
Sweet basil leaves: 7 g (larger leaves torn)
Extra virgin olive oil: 30 g
High-quality aged apple vinegar: 5 g
Fresh lemon juice: 5 g
Flaky sea salt: to finish
Fresh arugula: 5 g (to garnish)
“This is a classic antipasto featuring pesto with a hint of parsley, which is common in Liguria,” says chef Stefano Secchi. He recommends mixing plenty of different tomatoes together for this insalata, including heirloom cherry and traditional, as well as some grilled and some raw cuts for layers of flavor.
How to make Caprese Classico with Burrata & Pesto Genovese
01.
Make the Pesto Genovese
- Place all pesto ingredients in a Vitamix.
- Slowly increase the speed until the mixture is well combined.
- Transfer to a container and refrigerate with a thin layer of extra-virgin olive oil on top to preserve color and freshness.
02.
Prepare the Burrata
- Place the burrata on a serving plate and cut in half without slicing all the way through.
- Season with finishing salt and extra-virgin olive oil.
03.
Assemble the Caprese
- Arrange the cut tomatoes over the burrata in a whimsical fashion.
- Add dots of pesto Genovese, then drizzle with extra-virgin olive oil, apple vinegar, and lemon juice.
04.
Garnish and Serve
- Top with arugula and more torn basil.
- Serve immediately.
