RECIPE

© Cedric Angeles

Burrata Salsa

• Recipe by Chris Cosentino

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.

• Fast
• Make-Ahead
• Vegetarian

Ingredients

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

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.