Burrata and Delicata Squash
Plantain-Date Purée, Sherry Vinaigrette, Fresh Herbs, Country Bread
Chef Michael Beltran of Ariete | Coconut Grove, FL
“This is a seasonal dish that rotates on and off our menu depending on the quality of plantains and dates that can be sourced. We love this shareable dish for the holidays; it hits seasonal notes and flavors that feel like Thanksgiving and Christmas. The plantain and date purée under the burrata is a sneaky star. I like my dishes to land a little more tart than sweet, but if you have the opposite preference, just double the honey in the recipe.” - Chef Michael Beltran
Adapted by StarChefs | october 2024
INGREDIENTS
Plantain-Date Purée:
100 grams Sherry Vinegar PDO from Spain
90 grams dates
200 grams semi-ripe plantains, steamed until soft
Kosher salt
Extra virgin olive oil
Sherry Vinaigrette:
135 grams toasted hazelnuts, chopped
40 grams diced shallots
10 grams minced garlic
5 grams minced parsley
30 grams extra virgin olive oil
30 grams grapeseed oil
30 grams Sherry Vinegar PDO from Spain
20 grams Dijon mustard
20 grams honey
Delicata Squash:
Delicata squash, cut into rings with insides removed
Grapeseed oil
Kosher salt
Country Bread:
Country bread, cut into 1¼-inch slices
Extra virgin olive oil
To Assemble and Serve:
Burrata
Maldon salt
Mustard greens, torn
Parsley, torn
METHOD
For the Plantain-Date Purée:
In a small pot over low heat, combine vinegar, dates, and 150 grams water. Cook until dates are soft and malleable. Strain, reserving cooking liquid and dates separately. Transfer dates to a blender. Add steamed plantains and blend on low speed until well combined, adding date cooking liquid as needed to thin. Season with salt, then slowly stream in oil until desired consistency is achieved. Transfer to an airtight container and refrigerate.
For the Sherry Vinaigrette:
In a mixing bowl, combine hazelnuts, shallots, garlic, and parsley. Set aside. In a separate mixing bowl, whisk all remaining ingredients. Add hazelnut mixture and toss until evenly coated. Transfer to an airtight container and refrigerate.
For the Delicata Squash:
Heat oven to 400°F. In a mixing bowl, toss to coat squash with oil and salt. Transfer seasoned squash to a large sauté pan over medium heat. Sear on one side, then transfer to a wire rack set over a sheet tray. Roast 8 minutes, or until squash is fork tender. Let cool, then cut into half moons. Set aside.
For the Country Bread:
Heat oven to 400°F. On a work surface, coat bread with desired amount oil. Bake 3 minutes, or until the bread is crunchy on the outside, but still chewy on the inside. Set aside.
To Assemble and Serve:
Spread Plantain-Date Purée across the bottom of a serving bowl. Top with burrata. Place Delicata Squash around the burrata. Drizzle with desired amount Sherry Vinaigrette, making sure to include a generous amount of the hazelnuts. Sprinkle with salt. Finish with mustard greens and parsley.
