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burrata-salsa

We recommend serving to serves this puree of burrata (cream-filled mozzarella) with his bison strip loin, a combination he calls "Italian cheesesteak." Buffalo mozzarella can also be substituted for the burrata. The sauce is a luxe match for any grilled meat.  

Ingredients:

  • 4 ounces burrata cheese, coarsely chopped

  •  1 tablespoon whole milk

  •  2 tablespoons fresh lemon juice

  •  2 tablespoons extra-virgin olive oil

  •  Salt and freshly ground pepper

How to Make It

Step

In a blender or food processor, combine the burrata with the milk and lemon juice and blend until smooth. With the machine on, add the olive oil in a thin stream. Season with salt and pepper and serve.

 Make-Ahead

The salsa can be kept at room temperature for up to 4 hours. Blend once more before serving.

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