Tomato and Burrata
Crispy Chickpeas, Pickled Eggplant, Smoked Sherry Vinegar
Chef Daniel Evers of Itria | San Francisco
“Tomatoes and burrata are a tried and true combination. I wanted to add my own pop to the dish and make it stand out. The smoked vinegar enhances the sweet and savory qualities of the tomatoes, making them the perfect foil for the rich, creamy burrata.” - Chef Daniel Evers
Adapted by StarChefs | November 2022
INGREDIENTS:
Crispy Chickpeas:
1 quart dried chickpeas
Neutral oil
Pickled Eggplant:
300 grams Champagne vinegar
75 grams sugar
5 grams salt
Globe eggplant, peeled and cut into 1-inch batons
Smoked Vinegar:
450 grams Sherry Vinegar from Spain
300 grams Marsala wine
50 grams brown sugar
15 grams liquid aminos
10 grams colatura
To Assemble and Serve:
Salt
Pepper
Olive oil
Early girl tomatoes, diced
Toybox tomatoes, halved lengthwise
Micro basil
Opal basil
METHOD:
For the Crispy Chickpeas:
In a large mixing bowl, combine chickpeas and 6 quarts water. Let soak at least 8 hours or overnight.. Drain chickpeas through a colander into a non-reactive container. Transfer to a food processor and pulse until broken up into coarse pieces. In a saucepan, heat oil to 325°F. Fry chickpeas until golden brown and crispy. Transfer to a paper towel-lined sheet tray and let drain. Season with salt. Transfer to a non-reactive container and reserve.
For the Pickled Eggplant:
In a pot over medium high heat, combine vinegar, sugar, and salt; bring to a boil. Add eggplant and cook 2 minutes, or until eggplant is slightly translucent. Be careful not to overcook. Drain eggplant and transfer to a baking sheet. Drizzle with olive oil and basil and let stand at room temperature for 1 hour.
For the Smoked Vinegar:
Prepare a cold smoker. In a pan, combine all ingredients. Place in smoker and cold smoke for 30 minutes.
To Assemble and Serve:
In a mixing bowl, add tomatoes, Smoked Vinegar, olive oil, and salt. Toss to coat and set aside. Spread 3 spoonfuls burrata on the bottom of a serving bowl. Season with salt, pepper, and olive oil. Spoon dressed tomatoes over burrata. Garnish with a few pieces of Pickled Eggplant, a handful of Crispy Chickpeas, and fresh herbs.
