Aren’t you always fascinated when you hear a story about someone who experiences a traumatic accident and then uses it to create a life changing path for themselves??? Meet the latest wonder woman of the restaurant world Zahra Tangora, one of the leading Women Chefs of New York. From graffiti artist to now making art on a dinner plate, a brush with death is what inspired Zahra’s charming restaurant Brucie. Watch as she shows us how to make homemade organic Stracciatella, and make art out of food.
Here is the full recipe from today’s video
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Brucie's Homemade Stracciatella
Servings: 4 people
Ingredients
Pumpkin Seed Pesto
- 1/2 cup pumpkin seeds toasted
- 1/4 cup extra virgin olive oil
- 1/4 cup grated pecorino cheese
- 1 tablespoon finely diced rosemary
- 1/4 teaspoon crushed garlic
- 1 teaspoon lemon zest
- 1 teaspoon sea salt
Stracciatella
- 1 pound Stracciatella or Burratta
- 1 cup beets, crushed
- 1/4 cup pumpkin seed pesto
- 8 torn mint leaves
- 2 sea salt, cracked black pepper for taste
- 2 extra virgin olive oil to finish
Instructions
Pumpkin Seed Pesto
- Put all ingredients in food processor and pulse until just shy of smooth. You want it to still have some texture from the pumpkin seeds for a nice crunch
Stracciatella
- To assemble spread cheese out on the bottom of a large serving platter. It can look messy, dont worry, it will all come together looking beautiful in the end!
- Take a roasted or steamed red beet and crush with your hand and sprinkle over cheese.
- Drizzle pesto over in a way that looks even and pretty.
- Tear mint leaves over the top.
- Finish with extra virgin olive oil, sea salt and cracked black pepper
- Serve with crusty bread
- ENJOY!!
