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Burrata Salsa


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.

4 ounces burrata cheese coarsely chopped
1 tablespoon whole milk
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper

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.

Food & Wine Magazine, August 2008

“A Carnivore’s Cookout at Prather Ranch”

Article – page 100 Recipe – page 107

Chef Chris Cosentino

By Thomas McNamee

Photographs by Cedric Angeles
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