Burrata with Romesco Sauce and Scallions

“I love Burrata; a simple Mozzarella that is finished with heavy cream instead of whole milk. The result is a creamy cheese that is so luscious and rich; it pairs so well with the scallions and Romesco sauce. If you have a chance, grill the scallions for a charred note in the dish.” – Alex Guarnaschelli

Serves 2-4

2 pieces of Burrata cheese

For the Romesco:

4 medium ripe Roma tomatoes, halved lengthwise

1 teaspoon powdered sugar

Kosher salt

1/4 teaspoon hot paprika

4 tablespoons extra-virgin olive oil

1 medium yellow onion, cut into 1-inch dice

Kosher salt

1 medium red bell pepper

3 medium cloves garlic, minced

1 teaspoon red pepper flakes

1/4 cup Pequillo peppers (about 5-6 peppers), drained

1 tablespoon Sherry vinegar

¼ cup slivered hazelnuts, toasted

Maldon salt

For the scallions:

10 scallions, ends trimmed

2 tablespoons extra-virgin olive oil

Kosher salt

1 tablespoon Sherry vinegar

1. Preheat oven to 375 F.

2. Prepare the tomatoes: Place the tomato halves in a single layer on a baking sheet layered with aluminum foil or parchment. Sprinkle with salt.

3. In a bowl, whisk together the powdered sugar, paprika and 2 tablespoons of the olive oil. Drizzle the mixture evenly over the tomato halves. Place the tray in the oven and cook, undisturbed, for 1 hour, or until the tomatoes are tender and browned. Set aside to cool.

4. Roast the peppers:  Place each pepper directly on a burner and roast on the flame until the skin becomes black. Transfer them to medium bowl and cover them with plastic.

4. Make the Romesco: In a medium skillet, Heat 2 tablespoons of the olive oil and add the onions. Season with salt. Add the garlic and pepper flakes and cook over medium heat until the onions become tender, 5-8 minutes.  Meanwhile peel the skin from the red peppers. It should come off fairly easily. I sometimes use a kitchen towel to wipe the charred skin off.  Combine the red pepper flesh with the onions and add the Pequillo peppers and Sherry vinegar. Transfer the pepper mixture in the bowl of a food processor and pulse to combine. Add the remaining olive oil and pulse to blend. Transfer to a bowl while the mixture is still chunky. Taste for seasoning. Stir in the almonds.

5. Roast the scallions: Arrange the scallions in a single layer on 2 baking sheets. Season with salt and place the trays in the oven. Roasted the scallions until they become tender, 12-15 minutes. Sprinkle with the Sherry vinegar.

6. Plate the dish: Spoon the Romesco on the bottom of a platter. Top with the Burrata cheese.  Season the cheese with a sprinkle of Maldon salt and arrange the scallions and any juices  on top.