Burrata Di Stagione, is a fancy or Italian (if we are being exact) way to say “what’s in season”. In my last post I mentioned the amazing starter that we had in Santa Monica, but I think I forgot to mention that it centered around burrata. Burrata with arugula, fuji apple, roasted butternut squash, and toasted hazelnut all drizzled with an agrodolce sauce. Another fancy or Italian way to say “sweet and sour”.
I have made this multiple times, it’s ridiculous how good it is. I wish I was having it for dinner tonight, it’s a thing.
Thanks to the convenience of laziness these days, we can buy already cubed butternut squash. That shaves a good half hour off of the prep and I most likely wouldn’t have made this if I had to do it myself. It’s the little things.
I roasted some butternut squash and fuji apple in the oven until caramelized, meanwhile toasted the hazelnuts in a pan.
Then we tossed some arugula with olive oil and S&P. Tore the burrata and placed it on the bed of arugula. Scattered the roasted squash, apple and toasted hazelnuts on top.
Close to serving time, we made the agrodolce, which is so simple. Simmer some vinegar (sour) with some honey (sweet) and some red pepper flakes for heat and let it reduce until syrupy. I would have added raisins but I didn’t have any. Next time, I will.
Drizzle the agrodolce and your best olive oil on top of the entire plate and serve with bread. Or your fingers, or both.
The final dish is….