I love Chrissy Teigen’s new cookbook: Cravings. Every recipe that I’ve tried has tasted amazing. The directions have been straight forward and the ingredients have been reasonably easy to track down. Last weekend, we went to the St. Lawrence market to pick up some fancy cheese. I’ve professed my undying love for cheese here before, but when I picked up Burrata last weekend, my life was changed. Yes, it was a little on the pricey side ($20 for a piece the size of my fist), but it was totally worth it. It was just so creamy, with a taste similar to buffalo mozzarella. I’ve since found a cheaper option of the same cheese in a fairly big local grocery store.
Anyway, back to Chrissy Teigen. The cookbook is great. It’s probably my favourite cookbook right now. It has fast become my go-to resource for new and repeat recipes. So you can expect to see quite a few of her recipes coming soon. I’ve adapted her recipe slightly, only because I didn’t have prosciutto at hand. Instead, I used pancetta and the results were delicious.
4 cups of arugula
4-6oz of Burrata
1/2 cup pancetta
2lbs tomatoes, cut into smallish chunks
2tbsp olive oil
2 tbsp balsamic vinegar
Salt and pepper to taste
I started by pan frying my pancetta with a small splash of olive oil. Once done, let it sit on some paper towel to soak up some of the grease.
Then, in a medium sized bowl, add your washed arugula and tomatoes. When the pancetta has cooled, add it to the bowl. Toss it all with the olive oil and a little salt and pepper. When you’re ready to eat, break the burrata over the leaves and tomatoes. Add the balsamic vinegar and toss again. It’s amazing. I’m not a salad person, but this salad is aaaaaamazing. That cheese is so creamy. Little effort, but HUGE taste payoff. We ate our salads we grilled cheese made with dill havarti, which was also really tasty. Yes, we’re cheese snobs.