Bacon And Brussels Burrata Di Bufala Risotto Burrito Recipe By Tasty

BACON AND BRUSSELS BURRATA DI BUFALA RISOTTO BURRITO RECIPE BY TASTY

Steps:

• Risotto: Set the Instant Pot to "Sauté" setting and allow pot to heat up. Melt butter, then add guanciale. Allow guanciale to render and crisp up, 3-4 minutes. Once mostly crisp, add shallot and sauté until softened, 2-3 minutes. Deglaze pot with water and let simmer until mostly reduced. Turn off "Sauté" setting. Stir in carnaroli rice and kosher salt. Mix well to full coat grains in the fat. Stir in chicken stock.
• Put the cover on the Instant Pot. Be sure the pressure valve is set to "Sealing." Use the manual setting to set the timer for 6 minutes.
• When the timer goes off, turn pressure valve to "Venting" to release pressure. **Be sure to read all Instant Pot instructions carefully for safety. Be sure Instant Pot is turned off and unplugged before carefully removing the cover. Stir in Parmigiano reggiano.
• Brussels sprouts: Preheat oven to 425ºF. Toss Brussels sprouts with a heavy drizzle of olive oil and a sprinkle of kosher salt. Spread out on a sheet tray. Roast for 20-25 minutes, or until crispy. Set aside.
• Gremolata: Place all ingredients in a food processor. Process until it becomes a relatively smooth sauce.
• Assembly: Place a tortilla on a cutting board or work surface. Spread some gremolata on the tortilla. Place a third of the risotto in a log shape in the center. Top with a generous amount of roasted Brussels sprouts. Tear burrata ball into large pieces and add to the burrito.
• Roll up the burrito: Pull the bottom edge of tortilla up over the filling. Fold in the sides, then continue rolling the burrito up.
• Brush the outside of the burrito with more gremolata before serving.
• Enjoy!

BEST BACON BRUSCHETTA

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. , Split rolls in half; cut each half into quarters. Lightly brush both sides with oil. Place in an ungreased 15x10x1-in. baking pan. Broil 3-4 in. from the heat for 2-3 minutes on each side or until golden brown., Meanwhile, in a small bowl, combine the tomatoes, salt and pepper. , Top each piece of toasted bread with bacon, tomato mixture, cheese and basil; drizzle with vinaigrette. Serve immediately.

TASTY BURRITOS

Steps:

• In a large cast-iron or other heavy skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning; remove from skillet and set aside. Wipe skillet clean. , In a small saucepan, cook refried beans over medium-low heat until heated through, 2-3 minutes. , Spoon about 1/3 cup of beans off-center on each tortilla; top with 1/4 cup beef mixture. Sprinkle with cheese. Fold sides and ends of tortillas over filling and roll up., In same skillet over medium-high heat, brown burritos in oil on all sides. Serve with sour cream and salsa. Freeze option: Individually wrap cooled burritos in paper towels and foil; freeze in a freezer container. To use, remove foil; place paper towel-wrapped burrito on a microwave-safe plate. Microwave on high until heated through, turning once, 3-4 minutes. Let stand 20 seconds.

BACON & SAUSAGE EGG WRAPPED BREAKFAST BURRITO RECIPE BY TASTY

Steps:

• In a medium size bowl, whisk together the eggs, salt, and Parmesan until well combined.
• In a medium size saucepan over medium-high heat, melt the butter and pour the egg mixture into the pan. Let the egg cook just until it starts to set, then add the cheddar cheese, potatoes, sausage, and bacon to the center of the egg wrap.
• Cover with a lid and cook for another 3 minutes, or until the egg is fully cooked through and the cheese is melted.
• Remove from the pan and fold in the egg wrap's left and right sides, then roll from the bottom to the top to form a burrito.
• Enjoy!

BURRATA WITH BACON, MARINATED ESCAROLE, AND CARAMELIZED SHALLOTS

Steps:

• To prepare the escarole for grilling, cut the heads in half through the core. Put the escarole in a large bowl. Combine the oil, garlic, and shallot in the jar of a blender and purée. Pour the marinade over the escarole, sprinkle with the salt, and toss to coat with the seasonings, massaging the marinade into the leaves to make sure the marinade gets in between the layers of the escarole. (You can prepare the escarole to this point up to several hours in advance. Refrigerate in an airtight container until you are ready to grill it.)
• Prepare a hot fire in a gas or charcoal grill or preheat a heavy-bottomed skillet over high heat.
• Place the escarole halves on the grill and grill until it is deep brown and charred in places, 8 to 10 minutes, turning it several times during the cooking time so the escarole cooks evenly. (If you are cooking the escarole on a grill, note that there is so much oil and water in the escarole that it will flare up, so use the perimeters of the grill to keep the flare-ups to a minimum.) Remove the escarole from the grill and put it in a large bowl. Cover the dish tightly with plastic wrap and set it aside for about 10 minutes to wilt the escarole.
• To dress the escarole, cut off and discard the cores. Cut the leaves across the heads into 1 1/2-inch pieces, and put the pieces in a large mixing bowl. Add the shallots, vinegar, garlic, and salt and toss to distribute the seasonings. Add the oil and toss the escarole again. Taste for seasoning and add more vinegar, oil, or salt, if desired.
• To prepare the shallots, heat the oil in a large sauté pan over medium-high heat until it is almost smoking and slides easily in the pan, 2 to 3 minutes. Add the shallots and sauté, stirring only as much as necessary to prevent them from burning, for about 5 minutes, until they're brown around the edges and soft. Add the balsamic vinegar, reduce the heat, and simmer the shallots, stirring frequently, until the bottom of the pan is dry, 6 minutes. Use the shallots or transfer them to an airtight container and refrigerate for up to several days. Bring the shallots to room temperature before serving. (This makes about 2/3 cup of shallots, which is more than you will need for this recipe. Serve the rest with grilled meat, fish, or pork.)
• To assemble the crostini, adjust the oven rack to the middle position and preheat the oven to 350°F. Lay the bacon on a baking sheet and bake until it is cooked all the way through but not crisp, 15 to 17 minutes. Remove the bacon from the oven and transfer it to paper towels to drain.
• Place the crostini oiled side up on your work surface. Mound 1/2 cup of the marinated escarole on top of each crostino, leaving the edges of the bread visible. Cut each slice of bacon in half on the diagonal and lay both halves side by side on each crostino. Cut the burrata into 12 equal segments and nestle one segment on top of each crostino. Drizzle each segment of burrata with the finishing-quality olive oil and spoon 1 teaspoon of the caramelized shallots on top of each serving of burrata. Coarsely grind black pepper over each crostino, and serve.
• Santa Maddalena (Alto Adige)