Pane Pomodoro with Burrata, Speck, Pickled Shallots, and Tomato Vinaigrette

Name: Pane Pomodoro with Burrata, Speck, Pickled Shallots, and Tomato Vinaigrette
Yield: makes 6 long crostoni
Ingredients: 1/2 pound shallots; 1 cup champagne vinegar; 1 cup sugar; 1 teaspoon fennel seeds; 1 teaspoon pink peppercorns; 1 teaspoon coriander seeds; 1 dried bay leaf; 1 dried arbol chile; 1/2 cup chopped good quality, ripe tomatoes (about 3 ounces); 3 large basil leaves, torn by hand; 1 teaspoon red wine vinegar; 1/2 teaspoon kosher salt, plus more to taste; 1/2 teaspoon sugar, plus more to taste; 1 tablespoon extra-virgin olive oil, plus more as needed; 1 teaspoon thinly sliced Italian parsley; 3 large very flavorful, ripe tomatoes; 6 Crostoni Bagnati (page 48); 6 teaspoons finishing-quality extra-virgin olive oil; Maldon sea salt or another flaky sea salt, such as fleur de sel; 12 thin slices of speck or prosciutto (about 3 ounces); 1 1/2 pounds burrata; Fresh coarsely ground black pepper; 18 whole fresh Italian parsley leaves (optional)

January 26, 2012

Pan con tomate is a Catalan creation of grilled bread rubbed with garlic and raw tomato pulp, doused with olive oil, and sprinkled with coarse salt—and one of my favorite things to order at a tapas bar. So how do you serve your favorite Spanish snack at an Italian mozzarella bar? Add mozzarella, of course, or in this case, burrata, and give it an Italian name. We offer this dish only during tomato season. If the tomatoes have no flavor, the tomato bread will also have no flavor. And despite all the other delicious components, which include speck, pickled shallots, and tomato vinaigrette, the bread is, without question, the star. The recipe for the shallots makes more than you will need for this recipe, but they will keep for several weeks. Use the leftovers to make this recipe another time, or on sandwiches or grilled meat.

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