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Burrata Salsa
© Cedric Angeles

Burrata Salsa

  • SERVINGS: 1 1/4 cups
  • FAST

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.

  1. 4 ounces burrata cheese, coarsely chopped
  2. 1 tablespoon whole milk
  3. 2 tablespoons fresh lemon juice
  4. 2 tablespoons extra-virgin olive oil
  5. Salt and freshly ground pepper
  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. Serve With Seared Bison Strip Loin with Juniper and Fennel.