Marinated Burrata

SAVORY

Jan 30

Braised Beet, Grilled Peaches, Shishito Peppers, Honey, Sherry Vinegar, Fresh Herbs

Chef Jett Mora of Café Modern | Fort Worth, TX

This dish is all about simplicity and highlighting superb ingredients. Sourcing high-quality ingredients is the real challenge, but once you find them, you’ll never go back. All the components on the plate work in perfect harmony—creamy, fresh, sweet, char, and spice! The Sherry Vinegar from Spain brings an element of sweetness and acidity that brightens up the entire dish. —Chef Jett Mora

INGREDIENTS:

Braised Beet:
1 large beet
½ cup sugar
1 tablespoon salt
1 cup rice wine vinegar

Grilled Peaches:
2 peaches, halved
2 tablespoons olive oil
Salt
Pepper

Grilled Shishito Peppers:
½ pound shishito peppers

Marinated Burrata:
1 pound fresh burrata
Olive oil
Salt
Pepper

To Assemble and Serve:
1 tablespoon Sherry Vinegar from Spain
1 tablespoon honey
Olive oil
Fresh herbs

METHOD:

For the Braised Beet:
Heat oven to 300°F. In a baking dish, combine whole beet, sugar, salt, vinegar, and 1 cup water. Add extra water if needed to submerge beet entirely. Cover with aluminum foil and bake 45 minutes, or until fork tender. Remove from oven and let cool in braising liquid. Peel and cut into desired shape. Set aside.

For the Grilled Peaches:
Prepare and heat a grill. In a mixing bowl, combine peaches and olive oil. Season with salt and pepper. Toss to coat. Grill peaches until charred on all sides. Cut into desired shapes and set aside.

For the Grilled Shishito Peppers:
Prepare and heat a charcoal grill. Grill peppers until charred on all sides. Let cool.

For the Marinated Burrata:
In a mixing bowl, season burrata with olive oil, salt and pepper. Cover and refrigerate.

To Assemble and Serve:
On a large serving tray, arrange Braised Beet, Grilled Peaches, Grilled Shishito Peppers, and Marinated Burrata to your desired style. Drizzle with honey, vinegar, and a splash of olive oil. Garnish with herbs and serve family-style.

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