Appetizer

Burrata en Escabeche with Charred Shishito & Crispy Garlic Oil

Name: Burrata en Escabeche with Charred Shishito & Crispy Garlic Oil
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2 servings
Ingredients: 12 oz fresh burrata (2 balls), room temperature; 3 tbsp Arbequina olive oil; 3 tbsp sherry vinegar; 2 tbsp dry sherry (amontillado); 1 cup vegetable stock; 3 garlic cloves, thinly sliced (divided); 2 bay leaves; 3 fresh thyme sprigs; ½ tsp coriander seeds; ¼ tsp red pepper flakes; 8 oz fresh shishito peppers; 2 tbsp grapeseed or light olive oil (for cooking shishito); 8 fresh sage leaves; Oil for frying (light olive or grapeseed); ¼ cup panko breadcrumbs, toasted; Maldon sea salt; Cracked black pepper; 1 lemon, zested and halved; Fresh flat-leaf parsley for garnish

Creamy, delicate burrata poached in a warm escabeche of vinegar, sherry, and olive oil infused with bay, thyme, and roasted garlic, surrounded by charred sweet shishito peppers with blistered skin and jammy interiors, finished with crispy sage, toasted breadcrumb dust, and a luxurious drizzle of garlic-infused oil. Cool, warm, acidic, and decadent—a dish that feels modern yet rooted in Spanish tradition.

385cal per serving 14gprotein 12gcarbs 31gfat 15min prep 35min cook 2serves

≈ Macros estimated from the ingredients · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this