Burrata with Grilled Oranges and Pistachio
It’s been ages since I have posted a new recipe, but today I felt inspired to get out some of the amazing dishes that have somehow managed to still be cranked out during this post-vaccine-euphoria-turned-bummed-out-from-antivaxxers-and-Delta-variant time. I hope to write a more lengthy piece about the feeling of pandemic ‘languishing’ etc. etc. etc.
Most of the dishes I have made are very easy and not time-consuming but variety is the spice of life, as is seasonality. This is a dish inspired by a visit to Jean-Georges’ Topping Rose restaurant in Bridgehampton. My mother-in-law loved the burrata with strawberry compote. But I had a lone orange that was begging to be used. . .
- 1 medium-to-large orange
- 1 tablespoon extra-virgin olive oil
- 1 small ball of burrata
- 2 tablespoons pistachios, toasted and roughly chopped
- sprinkling of sumac
- sprinkling of salt and pepper
Heat up the grill and put on medium-high, with a grill tray since the fruit is fragile.
Meanwhile, take the orange and slice the bottom so the fruit can stand upright. Then, using your knife, cut off the peel and pitch, following the natural curves of the fruit. Once you have cut away the peel of the orange, cut horizontal slices so that each looks like a little radiating sun. 🙂
Brush each side of the orange slices with a bit of olive oil and place on the grill tray. Flip after a few minutes so you can get a little char on each side. Don’t worry too much if it sticks a little or if the slices get a bit broken up. Most of mine broke apart but it’s totally fine.
Arrange the grilled oranges on a plate, placing the burrata in the center. Cut open. Drizzle with olive oil.
Sprinkle with chopped pistachio, sumac, salt and pepper.