Burrata Salsa

Contributed by Chris Cosentino

ACTIVE:

TOTAL TIME: 15 MIN

SERVINGS: 1 1/4 cups

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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.

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Recipe: Burrata Salsa

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MAKE-AHEAD
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Ingredients

4 ounces burrata cheese, coarsely chopped
1 tablespoon whole milk
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper

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. Serve With Seared Bison Strip Loin with Juniper and Fennel.

From A Carnivore’s Cookout at Prather Ranch
Published August 2008

Burrata Salsa

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