Market Recipe: Burrata-Filled Squash Blossoms with Heirloom Tomato “Carpaccio” and Currant Vinaigrette

Burrata-Filled Squash Blossoms with Heirloom Tomato “Carpaccio” and Currant Vinaigrette

(From Charlie Schaffer of Schaffer’s Genuine Foods)

Ingredients

1 cup of flour

1 tbsp cornstarch

1 1/2 cups of seltzer water

1 tsp salt

1 tsp Madras curry powder

1 heirloom tomato, with a large diameter and a firm texture

12 squash blossoms

½ cup cilantro flowers

1 cup of burrata (approx ½ of a 1 lb container)

3 tbsp lemon zest on micro plane

1/2 tsp red pepper flakes

2 tbsp Cilantro, chopped

½ cup dried currants

½ cup sherry vinegar

1 clove garlic

1 tbsp Dijon mustard

¼ cup walnut oil

½ cup extra virgin olive oil

Sea salt (Lava salt looks great)

Squash blossom filling

1 cup of Burrata (approx ½ of a 1 lb container)

3 tbsp lemon zest on micro plane

1/2 tsp red pepper flakes

2 tbsp cilantro, chopped

Salt and pepper to taste

Method

Stir ingredients together

Gently open squash blossoms, fill and gather sides together to seal in cheese mixture.

Tempura batter for Squash blossoms:

1 cup of flour

1 tbsp cornstarch

1 1/2 cups of seltzer water

1 tsp salt

1 tsp Madras curry powder

Method

1.) Sift dry ingredients and add them together. Add seltzer and mix until fully incorporated.

Make Currant dressing:

1.) Reconstitute currants in sherry vinegar on low flame for 5 mins. Let cool to room temperature.

2.) in blender, add Dijon, currant vinegar mixture, and garlic clove and blend until smooth. Add a little water if it’s too thick.

3.) Add oil in stream to blender and emulsify dressing. Season with salt and pepper.

Assembly:

1.) Slice 4 large, thin disks of Heirloom tomato and place on plate.

2.) Dip squash blossoms in batter. Fry at 350 degrees until golden brown.

3.) Place warm squash blossoms (3 per tomato) on top stems facing inward.

3.) Drizzle currant vinaigrette.

4.) Garnish with cilantro flowers and sea salt.