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. More Salsa Recipes

Chris Cosentino
August 2008

Gallery

© Cedric Angeles

Recipe Summary

total:
15 mins
Yield:
1 1/4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Make Ahead

The salsa can be kept at room temperature for up to 4 hours. Blend once more before serving.

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