Thomas Keller, chef and owner of Per Se, stopped by The Leonard Lopate Show on November 23 to discuss simple recipes anyone can make at home. Click here to listen to the conversation.
(with burrata cheese)
2 pounds broccolini
3 large cremini mushrooms, about 2 inches in diameter
1 red onion
1 cup black Cerignola olives, or other cured olives
About 1/2 cup Sherry Vinaigrette
Kosher salt and freshly ground black pepper
One 8-ounce burrata cheese
Extra virgin olive oil
Fleur de sel
Burrata is a pouch of fresh mozzarella with a creamy center that’s very rich and buttery. It’s from Apulia, the heel of Italy’s boot, and can be found in Italian markets and cheese shops. Here it’s served with broccolini, cremini mushrooms, red onion, and Cerignola olives. Cerignolas are great-tasting, big meaty olives from Puglia, Italy. They are only lightly cured, so you get good olive flavor as well as a little sweetness.
Bring a large pot of salted water to a boil. Prepare an ice bath. Set a cooling rack over a baking sheet and line the rack with paper towels.
With a paring knife, cut off the thick ends of the broccolini stalks and peel the remaining stalks. Blanch the broccolini in batches in the boiling water until crisp-tender, 3 to 4 minutes. Transfer to the ice bath to stop the cooking, and drain on the paper towels.
Cut off the stems of the mushrooms ﬂush with the caps and discard.
Cut the caps into paper-thin slices using a Japanese mandoline or other vegetable slicer or by hand, and transfer to a small bowl.
Cut the onion in half through the equator. Slice one half of the onion into paper-thin rings on the mandoline. Select about 20 of the nicest rings, and reserve the remaining onion for another use.
Cut the ﬂesh of the olives away from the pit.
Lay the pieces cut-side-down and cut lengthwise into thin slices.
Line a baking sheet with parchment paper. Line up the broccolini stalks side by side on the parchment paper (this will allow you to dress and season the broccolini evenly), drizzle with about G cup of the vinaigrette, and toss to coat. Season to taste with salt and pepper.
Toss the mushroom slices with about 2 tablespoons of the vinaigrette and season with salt and pepper (do not overdress the mushrooms).
Cut away the top nub of the burrata and put it in a shallow serving bowl that just holds it. Holding a pair of scissors vertically, snip an X into the top of the burrata, reaching the soft center. Open the top slightly and drizzle olive oil over and around the cheese. Sprinkle with ﬂeur de sel and pepper, and place on a serving platter. Arrange the broccolini, mushrooms, olives, and onions on the platter.