heirloom tomato and burrata salad
with tomato conserva vinaigrette
Tomato lovers, this is for you: ripe tomatoes, creamy Burrata,
and fresh basil, topped with a tomato conserva and balsamic
vinaigrette. The vinaigrette is also delicious over grilled fish, egg-
plant, or zucchini. If you can’t find Burrata, substitute sliced fresh
mozzarella. Serves 4
¼ cup Tomato Conserva (recipe
below), finely chopped
¼ cup extra-virgin olive oil
1 tsp. red-wine vinegar
Kosher salt and freshly ground
black pepper
1¼ lb. large ripe tomatoes, prefer-
ably heirloom, cored and sliced
½ inch thick
8 oz. Burrata (1 large or 2 small
balls), quartered or halved to
yield 4 pieces
16 to 20 small whole fresh
basil leaves
Flaky sea salt, such as Maldon,
for serving
In a small bowl, whisk the conserva
with the oil, vinegar, 1 tsp. salt, and
1/4 tsp. pepper.
Arrange the tomato slices andBurrata on 4 salad plates. Scatter
the basil leaves and drizzle the
vinaigrette over the tomatoes and
cheese. Sprinkle lightly with sea salt
and serve.
tomato conserva
These tomatoes can also be
added to just about any dish
that wants some rich flavor.
They need 5 to 6 hours in the
oven, so plan accordingly.
Yields about 3 cups
4 lb. ripe, meaty tomatoes,
such as beefsteak or plum,
cored and sliced crosswise
½ inch thick
2 medium cloves garlic, smashed
and peeled
½ cup extra-virgin olive oil
Kosher salt and freshly ground
black pepperPosition racks in the upper and
lower thirds of the oven and heat
the oven to 350°F.
Divide the tomatoes and garlic
between two large rimmed baking
sheets. Drizzle the oil over the
tomatoes and season with 1 tsp.
salt and several grinds of pepper.
Gently toss the tomatoes to evenly
coat with the oil and then spread in
a single layer.
Put the sheets in the oven and
lower the heat to 225°F. Slowly
roast, switching the positions
of the sheets halfway through,
until the tomatoes look like juicy
sun-dried tomatoes, wrinkly and
slightly browned in spots, 5 to
6 hours. let the tomatoes cool for
at least 10 minutes before serving
or using. (The conserva can be
refrigerated in an airtight container
for up to 1 week or frozen for up to
2 months.)3 Tbs. plain fresh breadcrumbs
¼ cup finely grated Parmigiano-reggiano or Grana
Padano; more for serving
2 Tbs. chopped fresh flat-leaf parsley
Kosher salt and freshly ground
black pepper
½ lb. ground chicken
1 large egg
1 Tbs. extra-virgin olive oil
1 small yellow onion, cut into small dice
1 small carrot, cut into small dice
1 medium celery stalk, cut into small dice
1 quart lower-salt chicken broth
1 3- to 4-inch sprig fresh rosemary
5 cups thinly sliced escarolePut the breadcrumbs in a medium bowl and moisten with
1/2 Tbs. water. Mix in the cheese, parsley, 3/4 tsp. salt, and
1/2 tsp. pepper. Add the ground chicken and egg and mix
until just combined. Scoop out 1 Tbs. of the chicken mix-
ture and, with damp hands, roll it into a 3/4-inch meatball.
Transfer to a plate and shape the remaining meatballs.
Heat the oil in a 5-quart pot over medium heat. Add the
onion, carrot, celery, and 1 tsp. salt; cook until tender, 3 to
4 minutes. Add the chicken broth, rosemary, and 2 cups
water; bring to a boil over medium-high heat. Gently add
the meatballs, reduce the heat to medium low to maintain
a gentle simmer, and cook for 10 minutes.
Add the escarole and continue to simmer until the
meatballs are cooked through and the escarole is wilted,
about 5 minutes. Discard the rosemary and season to
taste with salt and pepper. Serve sprinkled with grated
cheese.chicken meatball
and escarole soup
Served with crusty bread, this quick spin on Italian
wedding soup makes a satisfying dinner. Handle
the chicken mixture gently; packing the meat too
tightly will make the meatballs tough. Serves 4FINeCOOKING.COM 39