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Pane Pomodoro with Burrata, Speck, and Pickled Shallots

Serves 6

Meat

1 thin slices Speck or prosciutto

Produce

1 Basil, large leaves
1 Bay leaf, dried
1 Chile de arbol, dried
1 Flat-leaf parsley, leaves
8 oz Shallots, small
1 Tomatoes, ripe
1 Tomatoes, large very ripe

Baking & Spices

1 Black pepper, Freshly ground
1 Coriander seeds
1 Fennel seeds
1 Maldon sea salt or fleur de sel
1 Pink peppercorns
1 Sea salt
2 Sugar

Oils & Vinegars

1 Champagne vinegar
1 Olive oil, extra-virgin
1 Olive oil, high-quality extra-virgin
1 Red wine vinegar

Dairy

1 Burrata

Other

Crostoni Bagnati (click for recipe)
Bon Appetit Magazine
Bon Appetit Magazine • 1 year ago

Pane Pomodoro with Burrata, Speck, and Pickled Shallots

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