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Tuesday, September 6, 2016

Burrata With Bacon Escarole and Caramelized Shallots

Alex Witchel
  Time 1 hour 30 minutes
 Yield 12 servings
Featured in: Mozzarella As Medium And Muse. 

For the cooking the escarole
¾ cup extra virgin olive oil
6 garlic cloves, chopped
1 shallot, chopped
2 medium heads escarole (about 1 1/4 pounds)
2 teaspoons kosher salt

For the caramelized shallots
3 tablespoons extra virgin olive oil
1 ? cups thinly sliced lengthwise shallots (about 6 to 8)
¼ cup plus 2 tablespoons balsamic vinegar

For the dressing the escarole
1 cup minced shallots (about 4)
¼ cup Champagne vinegar, or to taste
1 large garlic clove, minced
1 ½ teaspoons kosher salt, or to taste
¼ cup extra virgin olive oil, or to taste

For the finishing and assembly
12 slices of batard, fat baguette or rustic white bread, 1/2-inch thick
 Extra virgin olive oil, as needed
12 thick slices (about 12 ounces) smoked bacon
2 garlic cloves
1 ½ pounds burrata
 Extra virgin olive oil
 Coarsely ground pepper

For the cooking the escarole
1. To cook the escarole: In a blender, combine the olive oil, garlic and shallot; purée until smooth. Transfer to a large bowl. Cut the escarole in half through the core and toss well with the marinade, working it between the leaves.
2. Heat a grill, or place a large heavy-bottomed skillet over high heat. Sprinkle the escarole with salt, and grill or sear it well in the skillet, turning occasionally, until deep brown and charred in places, 8 to 10 minutes. Transfer to a large bowl and cover with plastic wrap; set aside to wilt for 10 minutes. Cut off and discard the cores, and cut the leaves crosswise into 1 1/2-inch strips.
3. For the caramelized shallots: In a large sauté pan, heat the oil over medium-high heat until almost smoking. Add the shallots and cook, stirring only as necessary, until brown around the edges and soft, about 5 minutes. Add the vinegar and stir until the bottom of the pan is dry, about 6 minutes. (This makes more shallots than you need for the recipe. The remainder will keep, covered in the refrigerator, for several weeks, and can be used on sandwiches or with grilled meats.)
4. For dressing the escarole: In a large bowl, combine the minced shallots, vinegar, garlic, salt and olive oil. Add escarole, toss well and adjust seasonings to taste.
5. For finishing and assembly: Heat the oven to 350 degrees with one rack in the middle and another above it. Brush one side of each slice of bread with olive oil and arrange the slices on a baking sheet, oiled sides up. Arrange the bacon slices on another sheet. Place the bread on the middle rack and the bacon on the top rack. Bake the bread until golden brown and crisp, 15 to 20 minutes. Rub each oiled side with a cut clove of garlic. Bake the bacon until cooked all the way through but not crisp, 15 to 17 minutes; transfer to paper towels to drain.

For the caramelized shallots
1. Place the bread oiled side up on a work surface. Mound about 1/2 cup of the escarole on top of each slice, leaving the edges of the bread visible. Cut each slice of bacon in half, and lay both halves side by side on the escarole. Cut the burrata into 12 wedges and place one on each of the crostini, then drizzle with olive oil and top with a teaspoon of the caramelized shallots. Garnish with coarsely ground pepper.

Adapted from “The Mozza Cookbook” by Nancy Silverton with Matt Molina and Carolynn Carreño (Knopf, 2011)

Nutritional analysis per serving (12 servings)
629 calories; 49 grams fat; 14 grams saturated fat; 27 grams monounsaturated fat; 5 grams polyunsaturated fat; 25 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 20 grams protein; 63 milligrams cholesterol; 1390 milligrams sodium


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