Burrata in Green Salsa with Quelites

A recipe by Enrique Olvera, taken from Mexico from the Inside Out
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(Burrata en salsa verde con quelites)

Serves 4

Ingredients for burrata

4 4-ounce (120 g) balls burrata

Herbs

2 cups (80 g) quelites

1 cup (40 g) cilantro (coriander) leaves

1 cup (40 g) young, tender dandelion greens

1 cup (40 g) watercress sprouts

Ingredients for green salsa

4 garlic cloves

1/2 cup (120 ml) olive oil

1 pound (500 g) tomatillos, husked

1/4 cup (40 g) white onion

3 chiles serrano, chopped

1 sprig cilantro

1 tsp kosher salt

Ingredients for plating

1/2 white onion, julienned

1/4 cup (60 ml) extra virgin olive oil

Juice of 4 key limes

1 tsp kosher salt

Tostadas, for serving

Method for burrata

Let the burrata sit at room temperature for 30 minutes before serving.

Herbs

Discard any tough stems and mix the herbs.

Method for green salsa

In a pan, cook the garlic in half of the olive oil over very low heat until it turns golden brown; remove from the heat.

In another pan, pan-fry the tomatillos, onion, and chile serrano in the remaining oil. Blend all the ingredients with the cilantro. Adjust the salt.

Plating

In a bowl, mix the herbs with the onion and dress with the olive oil, lime juice, and salt. Divide the salsa among 4 deep bowls and top with the burrata.

Garnish with the herbs. Serve with tostada on the side.

BUY MEXICO FROM THE INSIDE OUT
Mexico From the Inside Out

Enrique Olvera is the most famous and celebrated Mexican chef working today. Olvera's restaurant Pujol was ranked #1 in Mexico and #20 in the world at the World's 50 Best Restaurant Awards. This is his first book and the first ever high-end chef cookbook in English on Mexican cuisine. It captures and presents a new contemporary Mexican style of food, rooted in tradition but forward thinking in its modern approach. Olvera has pioneered and defined this new way of cooking and belongs to a global group of gourmet influencers that includes Noma's René Redzepi, Dom's Alex Attala, Osteria Francescana's Massimo Bottura and elBulli's legendary Ferran Adrià.

Olvera rethinks how to use traditional, authentic local ingredients using unusual flavor combinations to create a reinvented way of cooking and eating. Mexico from the Inside Out includes both sophisticated and more accessible recipes to explain Enrique's philosophy, vision, and process. He is fueled by a constant exploration of Mexico's ingredients and culinary history, and inspired by his early family memories about food. This book goes beyond stereotypes to reveal new possibilities of Mexican cuisine, which is now an essential part of the international conversation about gastronomy.