Guga-inspired: Bone marrow, burrata and tomato appetizer
Bone marrow, burrata and tomato appetizer
(Inspired by: Guga Foods, Half-Baked Harvest (burrata tomato salad) and Forked Spoon (chimichurri sauce))
Makes: 8 portions
Ingredients:
Burrata and tomato salad
1 burrata
650g cherry tomatoes, tri-color if possible
Tomato vinaigrette (recipe below)
Chimichurri sauce (recipe below)
Crusty bread slices
Tomato vinaigrette:
1/4 cup extra virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon apple cider vinegar
1 teaspoons honey
2 cloves garlic, minced
1 1/2 tablespoons dry thyme
1/2 teaspoon chili flakes
A handful of fresh basil, shredded
Chimichurri sauce:
1 3/4 cup italian flat-leaf parsley, finely chopped
4 cloves garlic, smashed
1 shallot, chopped
1 teaspoon dried oregano
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon black pepper, ground
1/3 cup olive oil
1 teaspoon chili flakes (optional)
1/8-1/4 tsp MSG (optional)
Roasted bone marrow:
4 halves of beef bone marrow, canoed-cut (if the bones were frozen, thaw out before roasting)
Salt and pepper
White granulated sugar to broil
Preparation:
Tomato vinaigrette:
1. Combine all ingredients except for the basil in a salad dressing bottle and shake until emulsified.
2. Reserve, with the fresh basil, on the side.
Chimichurri sauce:
1. In the bowl of a good processor, combine half of the chopped parsley, garlic, shallots, oregano, red wine vinegar, half of the olive oil, salt, pepper, and chili flakes and MSG if using.
2. Pulse until finely chopped. Be careful not to over-process as it will become paste-like.
3. Scrape down the sides of the bowl and remove the blade attachment.
4. Add in the rest of the hand-chopped parsley. Stir, and then slowly drizzle in the remaining olive oil until you get the desired sauce viscosity.
5. Reserve on the side.
Roasted bone marrow:
1. Preheat oven to 450°F (232ºC).
2. Place marrow bones, marrow side up, and sprinkle with salt and pepper.
3. Roast for 15-20 minutes, until the marrow begins to bubble. Be careful to not let it roast for too long as the marrow will melt.
4. Sprinkle with sugar and put back to broil for 2-3 minutes, or until sugar caramelizes ontop.
Assembly:
1. While the bone marrow is roasting, halve the cherry tomatoes.
2. Combine the cherry tomatoes with the tomato vinaigrette and shredded fresh basil.
3. Place the burrata on top of the cherry tomatoes.
4. Drizzle some chimichurri sauce on the burrata.
5. Right after the bone marrow is done roasting, place bone marrow on top of the burrata.
6. Serve with fresh crusty bread!
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