2 pinches chili flakes (more or less, to your taste)
1 teaspoon extra virgin olive oil
2 garlic cloves
1 anchovy fillet
Candied Pecans (or walnuts)
1/4 cup granulated sugar
2/3 cup toasted pecans or walnuts (you toast them)
Pinch black pepper
Pinch salt (optional)
3 medium peaches, washed, dried, then sliced
3/4 cup fresh basil leaves
Burrata (only burrata) - 4 ounces
Fresh mint leaves for garnish
Extra virgin olive oil at table (optional)
In 1 teaspoon extra virgin olive oil, cook the 2 garlic cloves and the 1 anchovy fillet in a small pot over medium heat. As the garlic becomes soft, begin to mash it with a fork. Also mash the anchovy with fork. Mix everything together to form a paste. The paste should take about 3 minutes to cook
Next, add to the small pot with the paste in it, the honey and bring honey to a simmer. Add the chili flakes, turmeric, pinch black pepper. Stir to combine all ingredients. Reduce to low heat and continue cooking until you see the honey start to bubble. Cook until the bubbling reaches a high point, which should take about 3 minutes, after adding all the ingredients. Now remove from heat and let the honey cool down until it's no longer even warm.
Toast the pecans (or walnuts) first
Line a baking sheet with parchment.
Using low heat, and a large pot, pour the sugar into an even layer. Heat the sugar until nearly melted.
Add the pecans, pinch salt, pinch black pepper and stir constantly until the melted sugar covers each pecan completely. When caramel begins to smoke, immediately remove from heat.
Now, transfer the pecans to the baking sheet with parchment. Carefully, use 2 nonstick spatulas to separate each pecan and allow to cool completely.
Prepare the peaches. Wash, dry with paper towel, then slice.
Heat your honey up with a little olive oil
Here's the fun: Design your salad on a serving platter. Spread the basil leaves into an even layer. Arrange the peach slices as you wish. Squeeze the fresh lemon over the peaches.
Either place the burrata in the center of the platter, with peaches around the platter, or spoon out the burrata on top of the arranged peach slices.
Sprinkle the candied nuts all over the peaches and burrata
Drizzle with the honey/oil mixture. Use a spatula so you do not waste a drop.
Garnish with the fresh mint leaves
Serve with an icy white wine, like Pinot Grigio or Pouilly Fuisse
I've been obsessed with Bel Canto opera this week. Either ignore these, or join me with three of the most exquisite duets ever written. Music has helped us get through the Spring and Summer of 2020.