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!


Ingredients

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


Directions

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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