Burrata
Caramelized Olives, Compressed Cucumbers, Dill Oil, Fennel Pollen
Chef Derek Simcik of Saint Bibiana | Savannah, GA
Adapted by StarChefs | December 2024 | Photo: Will Blunt
INGREDIENTS
Burrata:
Yield: 6 balls
1 gallon whole milk
½ pint heavy cream
¼ teaspoon calcium chloride
⅛ teaspoon TM81 Culture
1 milliliter liquid rennet
1 teaspoon kosher salt
Caramelized Olives:
Yield: 2 cups
2 cups black pitted olives, halved
¼ cup cane sugar
¼ cup lemon juice
Compressed Cucumbers:
Yield: 4 cups
4 cups English cucumber, cut into ⅛-inch slices
6 tablespoons rice vinegar
2 tablespoons mirin
1 tablespoon granulated sugar
¼ teaspoon sea salt
⅛ teaspoon chile flakes
Dill Oil:
Yield: 2 cups
50 grams fresh dill
250 grams olive oil
To Assemble and Serve:
Yield: 1 serving
Dill sprigs
Fennel pollen
METHOD
For the Burrata:
In a pot over medium flame, heat milk and calcium chloride to 103°F. Remove from heat and add TM81 culture. Let sit 2 minutes. Stir, then return to heat until cook until milk is scalding hot. Stir in liquid rennet and cook additional 25 minutes. Once mixture coagulates, remove from heat, stir, then let sit 5 minutes at room temperature. Stir again, then let sit additional 40 minutes. Strain mixture, reserving whey in a nonreactive container. Place cheesecloth over container and add curds, letting curds drain over the whey. Once drained, transfer two-thirds of the curds to an ice bath to chill. In a pot over medium heat, bring water to 185°F. Season remaining curds with salt, then add to hot water. Stir mixture until curds begin to stick together and cheese becomes shiny. Gently pull the curds into a 1-inch wide log. Transfer to an ice bath and let chill.
For the Caramelized Olives:
Heat oven to 300°F. In a small saucepan over medium-low heat, add all ingredients and ¼ cup water. Cook until sugar is dissolved and syrup has thickened. Transfer mixture to a sheet tray. Spread olives into an even layer and sprinkle with additional 2 tablespoons cane sugar. Bake 30 minutes, or until olives are firm and syrup has thickened. Let cool.
For the Compressed Cucumbers:
Place cucumbers in a resealable plastic bag. Set aside. In a mixing bowl, whisk to combine remaining ingredients. Pour mixture into bag with cucumbers. Seal and let sit 30 minutes at room temperature.
For the Dill Oil:
In a Vitamix Commercial blender, purée dill until smooth. With the machine running, stream in oil and blend 30 seconds, or until mixture is fully emulsified. Let cool. Once cooled, strain, bottle, and reserve.
To Assemble and Serve:
Arrange 2 tablespoons Caramelized Olives in a circle on a serving plate. Top with 1 portion Burrata. Shingle desired amount Compressed Cucumbers around Burrata. Drizzle with 1 tablespoon Dill Oil. Garnish with dill sprigs and a sprinkle of fennel pollen.
