Burrata with Pancetta, Aparagus & Celery Pesto - DC News FOX 5 DC WTTG

Burrata with Pancetta, Aparagus & Celery Pesto

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This salad is just delicious this time of the year and freshly blanched asparagus with celery pesto and Italian bacon…what's not to love! This is also a great way to use celery, something I always have in our fridge. Burrata is now found all over the place, we like the Di Stefano brand, buon appetito!


1-4 oz piece of burrata cheese

1 cup celery leaves, washed

½ cup basil leaves

1 tbsp toasted pine nuts

1 ½ tbsp Parmigiano Reggiano, grated

2 tsp lemon juice

2 tbsp E.V. Olive Oil

3 medium sized asparagus spears, cut in 2" pieces

Blanch in boiling, salted water for 2 minutes, then shock in ice water

2 thick slices of Italian pancetta, diced (you can substitute bacon if you'd like)

Sea salt to finish (or Coarse Kosher salt would work as well)

Celery leaves to garnish


In a small sauté pan, under medium-low heat, add the thick cut pancetta with 2 tbsp of water and cook until crispy.

Meanwhile, in a mortar and pestle (or small food processor), add the celery leaves and basil leaves with a small pinch of salt. Mash/pulse the leaves together until a paste forms, then add the pine nuts, Parmigiano, lemon juice and olive oil, mash/pulse to combine and taste for seasoning.

To plate, cut the burrata in half and place on a long plate. With the side of your knife, gently push the burrata, cut side down, so you have a nice surface to work with. Season the burrata with sea salt and pepper, place the celery pesto on top, then layer the warm pancetta and asparagus. Finish with a nice salad of celery leaves and good drizzle of E.V. olive oil, you'll be in business!

Yield: One nice family style plate

Ease of Preparation: Easy

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