Smashed-Burrata-with-Charred-Radicchio-Acorn_Squash-Confit-and-Aged_Balsamic
Entrées

Smashed Burrata with Charred Radicchio, Acorn Squash Confit and Aged Balsamic

Ingredients

  • ¼ cup Honey
  • ¼ cup Aged Balsamic Vinegar
  • 1 ea. Radicchio, small head, halved
  • 1 ea. Acorn Squash, small, peeled and cut into 1-inch cubes
  • 1 ball Burrata
  • Smoked Extra Virgin Olive Oil, as needed
  • Parmigiano Reggiano, as needed
  • Extra Virgin Olive Oil, as needed
  • Fried Sage Leaves, as needed
  • Toasted Pumpkin Seeds, as needed
  • Kosher Salt, as needed
  • Black Pepper, freshly ground, as needed

PREPARATION

Combine honey and balsamic, and season with salt and black pepper. Marinate the radicchio in the mixture for at least 1 hour.

Grill the radicchio on both sides in a grill pan over medium-high heat until well charred for about 5 to 7 minutes; set aside.

Place the pumpkin cubes into a medium saucepan and cover with smoked olive oil. Place the pan over medium heat until it starts to bubble slightly. Lower heat and simmer until cooked through and soft for about 30 minutes.

At service, smash the burrata with some Parmigiano Reggiano, olive oil, salt and pepper. Spread on a plate. Place radicchio and pumpkin confit around the smashed burrata. Finish with fried sage and toasted pumpkin seeds. Makes 1 serving with leftover squash.

Executive Chef Marc Forgione | One Fifth, New York