Crispy Shallots with Burrata, Balsamic & Raspberries

Crispy Shallots with Burrata, Balsamic & Raspberries

By Ross Deutsch | @thisguycooks

INGREDIENTS:

  • 3-4 medium shallots sliced into thin rings
  • 1 cup neutral oil for frying
  • kosher salt
  • ¼ cup aged balsamic vinegar
  • 1 ball burrata 4 oz
  • 6 oz fresh raspberries
  • flaky sea salt for finishing
  • Firehook Rosemary Sea Salt Crackers, for serving

INSTRUCTIONS:

  1. Heat oil in a small saucepan over medium heat until shimmering.
  2. Add shallot rings and fry, stirring occasionally, until deeply golden and crispy, about 5-7 minutes.
  3. Remove with slotted spoon to paper towels. Season immediately with kosher salt.
  4. Pour aged balsamic vinegar into a small pan over medium-low heat.
  5. Simmer until reduced by half and syrupy, about 5-7 minutes. If you're reducing for a sauce, you're looking for nappe. It coats the back of a spoon, and when you draw your finger through it, it leaves a distinct line.
  6. Remove from heat.
  7. Tear burrata into pieces and drape onto each cracker.
  8. Pile crispy shallots on top.
  9. Drizzle with balsamic glaze.
  10. Tuck fresh raspberries into the pile.
  11. Finish with flaky sea salt.
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INSTRUCTIONS:

  1. Heat oil in a small saucepan over medium heat until shimmering.
  2. Add shallot rings and fry, stirring occasionally, until deeply golden and crispy, about 5-7 minutes.
  3. Remove with slotted spoon to paper towels. Season immediately with kosher salt.
  4. Pour aged balsamic vinegar into a small pan over medium-low heat.
  5. Simmer until reduced by half and syrupy, about 5-7 minutes. If you're reducing for a sauce, you're looking for nappe. It coats the back of a spoon, and when you draw your finger through it, it leaves a distinct line.
  6. Remove from heat.
  7. Tear burrata into pieces and drape onto each cracker.
  8. Pile crispy shallots on top.
  9. Drizzle with balsamic glaze.
  10. Tuck fresh raspberries into the pile.
  11. Finish with flaky sea salt.