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    Pane Pomodoro with Burrata, Speck, and Pickled Shallots

    Serves 6


    12 thin slices Speck or prosciutto


    3 Basil, large leaves
    1 Bay leaf, dried
    1 Chile de arbol, dried
    18 Flat-leaf parsley, leaves
    6 Shallots (about 8 ounces), small
    1/2 cup Tomatoes, ripe
    3 Tomatoes, large very ripe

    Baking & Spices

    1 Black pepper, Freshly ground
    1 tsp Coriander seeds
    1 tsp Fennel seeds
    1 Maldon sea salt or fleur de sel
    1 tsp Pink peppercorns
    1/2 tsp Sea salt
    1 1/8 cup Sugar

    Oils & Vinegars

    1 cup Champagne vinegar
    3 tbsp Olive oil, extra-virgin
    6 tsp Olive oil, high-quality extra-virgin
    1 tsp Red wine vinegar


    9 oz Burrata


    6 Crostoni bagnati (click for recipe)
    • Kelly Curran

      Pane Pomodoro with Burrata, Speck, and Pickled Shallots: Recipe:

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