Recipes

Recipe
Roundtable
This issue features favorites from several of Chef Tourondel’s restaurants. Enjoy them there or try them at home.

BURRATA

Squash Caponata, Hazelnut Pesto

Serves 4

4 slices filone, sliced 3/4-inch thick
1 oz olive oil
Salt and pepper to taste
2 burrata, each cut in half
4 oz Butternut Squash Caponata
1 oz Hazelnut Pesto
Sea salt to taste
8–12 oz red kale
Saba to drizzle

Butternut Squash Caponata
1 qt butternut squash, medium dice
1 oz extra-virgin olive oil
Salt and pepper to taste
1/3 qt red onion, medium dice
25g garlic, chopped
1/4 tsp sage, finely chopped
1/3 cup golden raisins, rehydrated
40g red wine vinegar
40g honey

Toss the squash with olive oil and salt and pepper, and roast in a pizza oven or conventional oven at 400°F until charred and just tender.

Saute red onions and garlic in a rondeau until soft and lightly colored. Add the sage and saute briefly until fragrant.

Add the squash to the rondeau with the raisins, vinegar, and honey. Bring to a simmer and cook about 5 minutes, until the squash is soft but not broken down. Season to taste with salt and pepper and cool.

Recipe
Roundtable
This issue features favorites from several of Chef Tourondel’s restaurants. Enjoy them there or try them at home.

BURRATA

Squash Caponata, Hazelnut Pesto

Serves 4

4 slices filone, sliced 3/4-inch thick
1 oz olive oil
Salt and pepper to taste
2 burrata, each cut in half
4 oz Butternut Squash Caponata
1 oz Hazelnut Pesto
Sea salt to taste
8–12 oz red kale
Saba to drizzle

Butternut Squash Caponata
1 qt butternut squash, medium dice
1 oz extra-virgin olive oil
Salt and pepper to taste
1/3 qt red onion, medium dice
25g garlic, chopped
1/4 tsp sage, finely chopped
1/3 cup golden raisins, rehydrated
40g red wine vinegar
40g honey

Toss the squash with olive oil and salt and pepper, and roast in a pizza oven or conventional oven at 400°F until charred and just tender.

Saute red onions and garlic in a rondeau until soft and lightly colored. Add the sage and saute briefly until fragrant.

Add the squash to the rondeau with the raisins, vinegar, and honey. Bring to a simmer and cook about 5 minutes, until the squash is soft but not broken down. Season to taste with salt and pepper and cool.

Hazelnut Pesto
1/2 oz olive oil
3 garlic cloves, finely chopped
1/4 qt hazelnuts, toasted and finely chopped
1 sprig rosemary, leaves removed and chopped
3/4 cup pecorino, grated.
3/4 bottle hazelnut oil (450g bottle)
Salt and pepper to taste

Heat olive oil and slowly saute the garlic until crunchy but not burned. Add the hazelnuts. Remove from heat, and toss in the herbs.

Place ingredients in a bowl and gently fold in the pecorino. Add the hazelnut oil. Season with salt and pepper.

To serve
Coat each slice of bread with olive oil and season with salt and pepper. Cook on both sides until crisp and golden.

Place a piece of burrata on each plate.

Heat and spoon the Butternut Squash Caponata on top. Garnish with Hazelnut Pesto, sea salt and Mezza red kale.

Serve with the toasted filone bread and a drizzle of saba.