Burrata Salsa
Recipe from
Food & Wine
Chris Cosentino serves this puree of burrata (cream-filled mozzarella) with his bison strip loin, a combination he calls "Italian cheesesteak." Buffalo mozzarella can also be substituted for the burrata. The sauce is a luxe match for any grilled meat.
Servings:
1 1/4 cups
Prep Time:
15 mins
Total Time:
15 mins
Ingredients
-
4 ouncesburrata cheese, coarsely choppedsee savings
-
1 tablespoonwhole milksee savings
-
2 tablespoonsfresh lemon juicesee savings
-
2 tablespoonsextra-virgin olive oilsee savings
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Salt and freshly ground peppersee savings
Directions
1.
In a blender or food processor, combine the burrata with the milk and lemon juice and blend until smooth. With the machine on, add the olive oil in a thin stream. Season with salt and pepper and serve.
MAKE AHEAD
The salsa can be kept at room temperature for up to 4 hours. Blend once more before serving.
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