Tag: burrata

Fontainebleau Tomato Burrata Salad

Fontainebleau Tomato Burrata Salad

Fontainebleau Tomato Burrata Salad
Basil Aioli, Aged Balsamic Vinegar
🍅 🌿 🍅

We recently attended another fabulous Signature Series event at Fontainebleau Las Vegas.

The invitation read, “Hone your grill skills in this immersive class led by Don’s Prime Executive Chef Patrick Munster. Enjoy a welcome cocktail and light bites, then learn techniques for wood selection, making perfect marinades, and more. Class concludes with a three-course lunch in La Côte’s poolside patio.”

One of the “three light bites” was the chef’s tomato burrata salad, set over a silky basil aioli and finished with a drizzle of aged balsamic. The tomatoes were at their peak—juicy, sun-sweet, and deeply flavorful—playing against the cool, creamy burrata and the herb-laced richness beneath. Every element felt deliberate, and the small but memorable dish landed with a kind of quiet precision that stayed with me. I knew I had to recreate it at home.

And where the chef’s portion was petite as it was part of a trio of appetizers, my portion is salad size, meant as a first course to his Grilled Mahi Mahi with Mojo Marinade (that recipe coming next).

Art of the Grill

Fontainebleau Signature Series
With Executive Chef Patrick Munster of Don’s Prime

Continue reading “Fontainebleau Tomato Burrata Salad”

Spaghetti, Burrata, Arugula-Basil Pesto for Spring

Spaghetti, Burrata, Arugula-Basil Pesto for Spring

Spaghetti, Burrata, Arugula-Basil Pesto
With Edible Flowers for Spring
🌿 🌸 🌿

Spring naturally calls for lighter, greener cooking—dishes that feel effortless yet still deliver plenty of flavor. This spaghetti with arugula-basil pesto fits squarely into that space. It’s bright from the herbs, gently peppery from the arugula, and softened with a touch of mint that gives the whole dish a fresh, garden-like quality. The addition of burrata at the end makes the dish feel a little more special, its delicate shell giving way to a soft, creamy center that melts into the pasta.

One of the small techniques that makes this dish stand out is the use of hot pasta water in the pesto. Instead of a dense, oily sauce, a splash of that starchy water loosens everything into a silky style coating that clings beautifully to the spaghetti. It’s not cream-based, but it has that same smooth, cohesive texture.

Once plated, the pasta becomes a canvas. A scatter of basil leaves, a pinch of red chile flakes, and a soft, milky burrata on top bring contrast in both flavor and texture. And for a final seasonal touch, edible flowers add a pop of color that makes the dish feel like it belongs at the center of a spring table—simple, vibrant, and just a little bit celebratory.

Spaghetti, Burrata, Arugula-Basil Pesto for Spring

Springtime Spaghetti Recipe

Continue reading “Spaghetti, Burrata, Arugula-Basil Pesto for Spring”

Burrata di Puglia with Celery Root, Black Truffle, and Hazelnuts

Burrata di Puglia with Celery Root, Black Truffle, and Hazelnuts

Vetri Cucina Las Vegas

Burrata di Puglia with Celery Root,
Black Truffle, and Hazelnuts

A most memorable meal high atop the Las Vegas skyline inspired me to re-create this amazing burrata salad. We all loved how the earthy raw celery root, the toasty crunchy hazelnuts, and baby kale, chard and spinach dressed with a captivating black truffle vinaigrette paired with the luscious ball of burrata. It was unique and brilliant.

The breathtaking Vetri Cucina is located on the 56th floor of the Palms Casino Resort with floor-to-ceiling windows that offer panoramic views of the Las Vegas Strip.

Chef Marc Vetri hails from Philadelphia but has spent a good deal of time immersed in the soulful cooking of Northern Italy. He is known for his authentic, handcrafted, innovative style of Italian cuisine.

Vetri Cucina las Vegas

View of Las Vegas from the Palms Casino Resort

Vetri Cucina Las Vegas

Vetri Cucina Las Vegas

House Salumi Board – 24 mo Prosciutto di Parma & House Made Salumi with Seasonal Accompaniments

Burrata di Puglia with Celery Root, Black Truffle, and Hazelnuts

Spinach Gnocchi with Brown Butter and Ricotta Salata

Grilled Swordfish with White Beans, Dandelion Greens, and Citrus Butter

Grilled Wagyu Bavette with Bagna Cauda and Crispy Sunchokes

Vetri Cucina Las Vegas

Lime Cheesecake with Gingersnap Pecan Crust and Toasted Meringue

Vetri Cucina

Burrata di Puglia Recipe

Continue reading “Burrata di Puglia with Celery Root, Black Truffle, and Hazelnuts”

Summer Squash Salad with Burrata

Summer Squash Salad with Burrata

Summer Squash Salad

🌿 🌼 🌿 🌼 🌿

Zucchini and Yellow Crookneck Squash
Burrata, Radish, Lemon, Red Chile, Pistachios, Edible Flowers

Sometimes it’s nice to serve a salad sans lettuce. Here, bountiful and seasonal summer squash step in for the ubiquitous mixed lettuces. Fresh and light, the salad is dressed simply with lemon juice and good olive oil.

Thinly sliced radish adds crunch and peppery notes, while cilantro leaves add the herbal character. A ball of burrata makes the salad fabulous with its mozzarella milky, grassy, floral notes and oozy creamy center. A few edible flowers make this salad even more summery.

Summer Squash Salad with Burrata

Summer Squash Salad with Burrata Recipe

Continue reading “Summer Squash Salad with Burrata”

Mighty Satisfying Meatless Meal

Bulgur and Burrata with Grilled Okra and Roasted Tomatoes

Bulgur and Burrata with Grilled Okra and Roasted Tomatoes
Basil, Oregano, Mint, Lemon
Garlic Ginger Olive Oil, Aged Balsamic Vinegar
Grilled Lodge Bread

The fresh crisp okra was surprisingly popular at the farmers market last weekend, I just had to join in the frenzy. If you like the taste but are not a fan of the mucilaginous properties of okra, this preparation will be for you. Okra brushed with olive oil and cooked over high heat for a short amount of time results in a very tasty charred veggie with only the tiniest hint of its unappealing characteristic.

Bulgur is an ancient whole grain that makes a nice addition to our rotation of favorite grains like farro,  quinoa, buckwheat, and oats. Red bulgur is hard red wheat that has been parboiled and cracked. Its chewy texture and nutty flavor adds to the satisfying qualities of this meatless meal. The “hard red wheat” is also the type used in the Lodge Bread. Hard red wheat has more protein than its white counterpart.

The tomatoes were plentiful and popular as always. I roast the cherry tomatoes in a 375°F oven with olive oil and balsamic for a half hour to really concentrate their sweetness.

And who can resist burrata cheese…a mix of mozzarella and cream, it’s simply heavenly.  It was super-fresh, made the day before, also a product of the Torrance Farmers’ Market where they feature top quality products from over 60 California farms.

More market items – lemon, basil, oregano, and mint add the tangy and herbaceous qualities to the meal. The addition of finely minced garlic and ginger add a pop to the olive oil, while aged balsamic vinegar brings sweet mellow notes.

And it’s very difficult to leave the Farmers Market without a loaf of fabulous Lodge Bread. Here I brush slices of Seeded Country Loaf with olive oil and grill until semi-burnt. That burnt charcoal flavor inspired the wine, a Zinfandel.

Mighty Satisfying Meatless Meal

Continue reading “Mighty Satisfying Meatless Meal”