Michael Chiarello: Burrata Caprese with Heirloom Tomatoes, Basil Oil, and Spicy Balsamic "Caviar"

Michael Chiarello cooks Burrata Caprese with Heirloom Tomatoes, Basil Oil, and Spicy Balsamic "Caviar" at the 2011 Food & Wine Classic in Aspen.

Michael Chiarello cooks Burrata Caprese with Heirloom Tomatoes, Basil Oil, and Spicy Balsamic "Caviar" at the 2011 Food & Wine Classic in Aspen.

Read the transcript of this video
We're going to make some buratta and tomatoes. It's tomato season. We're almost in tomato season by the time we get home. So I took a cup of balsamic vinegar, seven and a half sheets of gelatin. This is what a gelatin sheet looks like. And then you soak them in ice water. The gelatin goes into the vinegar, the vinegar has been reduced. I bring it up to a boil with some chiles to infuse Put chili into the vinegar, but also to reduce the acid a little bit. So the vinegar's gonna melt in there. It's gonna quickly melt. So we're gonna strain that. And once this gets to room temperature, we're gonna put it in a squeeze bottle. And I have some oil that's cold that's in the freezer, and we're gonna take some drops. And when the drops hit the cold oil They're gonna spherify, they're gonna get round. Basil oil, super simple. This is a light olive oil, you can use [UNKNOWN] oil. [SOUND] We're gonna put it in the pot. Can you guys see inside, see how it's getting bright green around the edge? You don't want to go to long, you wanna keep the flavor really bright. Okay, we're gonna strain them once. To get the big solids out. And then we take a coffee filter. This [UNKNOWN] is made by taking some curds and cream. Stuffed inside of mozzarella, it's totally delicious. Okay, these tomatoes I like to cut where their thick enough that you can actually enjoy them. I take my tomatoes, I spread them out. So I take some grey salt and some black pepper. I'm just gonna cut it into fours. I'm gonna season it a little bit. I'm gonna drop it right on top. [BLANK_AUDIO] I'm gonna take some of this basil oil. All right. This caviar can sit right on top. I guarantee you take a couple minutes to learn this little technique and you're going to blow people's minds. Ensalta Caprese with Balsamic Caviar there you go.
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Michael Chiarello: Burrata Caprese with Heirloom Tomatoes, Basil Oil, and Spicy Balsamic


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