Recipe Burrata with Radicchio, Pine Nuts, and Pears

Burrata with Radicchio, Pine Nuts, and Pears Click the ingredient links below to make this dish at home. Ingredients: • ¼ cup La Quercia pancetta, diced • 1 tbl. pink peppercorns, crushed • 1 ea. small shallot, minced • 3 tbl. Frantoia extra virgin olive oil • 1 ea. small head radicchio, • 1 ea. Murray’s burrata roughly shredded • 1 tsp. Primitivizia Mugolio • ¼ cup red wine pinecone bud syrup

1 • 8 cup balsamic vinegar • 1 ea. small baguette, cut in half and grilled • 1 tsp. sugar salt to taste • ¼ cup pine nuts, toasted • • 2 tbl. Harvest Song apricot preserves

Directions: Begin by heating 2 tablespoons of olive oil in a medium pan over medium heat. Add the diced pancetta, cooking until the fat is rendered. Add the shallot, cooking until translucent. Add the radicchio, making sure to season with salt, and increase the heat to high. Cook the radicchio until wilted, then add the red wine, balsamic vinegar, and sugar. Cook the radicchio until no liquid is left in the pan, about 4 minutes. Meanwhile, grill the bread. While bread is grilling, mix the pine nuts with the apricot preserves and crushed pink peppercorns. Next, de-seed the pear and slice thinly. For the endive, cut the bottom stem off and take the leaves apart. To plate, put about a ¼ cup of the braised radicchio on the plate, then place the burrata, cutting a cross-hatch in the cheese to open it up. Season the burrata with salt and pepper. Garnish with the pine nut mixture, sliced pear, and endive leaves. Drizzle the remaining 1 tablespoon of olive oil and the pine syrup over top. Enjoy with lots of grilled bread!