Burrata is one of those special occasion cheeses for me -- it melts in your mouth in the most sensual sort of manner that each time I have it, I find it to be such a treat. Perfect with a glass of champagne -- it is such a fabulous creamy delight. In the summer it barely needs the dressing of EVOO, sea salt, and freshly ground black pepper; but you can find it paired in the traditional caprese manner with tomatoes, heirloom, or other, and basil. My personal favorite summertime burrata pairing involves fresh mango and basil. But it's winter now and therefore I think burrata would be fabulous with sauteed brussel sprout leaves and roasted walnuts. A simple rustic preparation for this decadent cheese.
To prepare the brussel sprout leaves, keep it simple -- peel the leaves off of your brussel sprouts and saute over low heat with some EVOO, a diced shallot, sea salt, crushed red pepper flakes, and black pepper. Toss in those roasted walnuts to infuse them with the aromatic vegetal flavors of your brussel sprout leaves. Cover and cook till the leaves are golden brown. Top a morsel of burrata with your cooked leaves and roasted walnuts, drizzle some EVOO and sprinkle some sea salt and black pepper. Rustic yet light, comforting yet dresse d up. Enjoy with a glass of The Chook Sparkling Shiraz, a medium bodied bubbly red, the perfect wintry drink to go with this cold weather burrata combination.
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