Burrata With Bacon Escarole And Caramelized Shallots Recipes

ESCAROLE AND BACON SALAD

Steps:

• Cook 4 chopped bacon slices in a skillet until crisp; remove with a slotted spoon and drain. Off the heat, whisk 3 tablespoons each currants and red wine vinegar, 2 tablespoons olive oil, and salt and pepper into the drippings. Toss with 1 head chopped escarole, chopped pistachios and the bacon.

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)

SAUTANDEACUTE;ED ESCAROLE WITH BACON AND GRAPES

Steps:

• Chop the escarole into large pieces and wash well, discarding the hard core and any browned leaves. Drain. Heat a large, high-sided skillet or wok over high heat. Melt the butter and saute the shallot, garlic and red pepper flakes (if using) until aromatic, about 1 minute. Add the bacon and the escarole leaves. Toss and turn quickly as they sizzle and start to wilt, about 2-3 minutes. Add the grapes, salt, pepper and lemon juice and continue to cook until the escarole is just tender and the fruit is warmed through, about 2 minutes more. Turn out on to a platter and serve hot.

BURRATA WITH BACON, ESCAROLE AND CARAMELIZED SHALLOTS

Steps:

• 1. For the escarole: In a blender, combine the xvoo, garlic and shallot; purée til smooth. Put in a lg bowl. Cut the escarole in half through the core and toss with the marinade. 2. Heat a grill, or place a lge heavy skillet over high heat. Sprinkle the escarole with salt, and grill it well in the skillet, turning til deep brown and charred in places, 8 to 10 min. Put in a lge bowl and cover with plastic wrap; set aside to wilt for 10 min. Cut off and discard the cores, and cut the leaves crosswise into 1 1/2" strips. 3. For the shallots: In a lge sauté pan, heat the oil over med-high heat until almost smoking. Add the shallots and cook, stirring as necessary, til brown around the edges and soft, about 5 min. Add the vinegar and stir til the bottom of the pan is dry, about 6 min. (This makes more than you need for the recipe. Keep the rest covered in the refrigerator, for several weeks) 4. For dressing the escarole: In a lge bowl, combine the shallots, vinegar, garlic, salt and xvoo. Add escarole, tos and season. 5. For finishing and assembly: Heat the oven to 350 with one rack in the middle and another above it. Brush one side of bread with xvoo, arrange the slices on a baking sheet, oiled sides up. Arrange the bacon slices on another sheet. Place the bread on the middle rack and the bacon on the top rack. Bake the bread until golden brown and crisp, 15 to 20 min. Rub each oiled side with a cut clove of garlic. Bake bacon until cooked all the way through but not crisp, 15 to 17 min; transfer to paper towels to drain. 6. Place the bread oiled side up on a work surface. Mound about 1/2 c of the escarole on top of each slice, leaving the edges of the bread visible. Cut each slice of bacon in half, and lay both halves side by side on the escarole. Cut the burrata into 12 wedges and place one on each of the crostini, then drizzle with xvoo and top with a tsp of the caramelized shallots. Garnish with pepper.