Burrata -- a cream-filled fresh mozzarella -- finds elegant cheese plate partners in chef Shea Gallante's broccoli rabe pesto and fig-onion jam recipes.

The Martha Stewart Show, February 2011, The Martha Stewart Show, Episode 6092


Read the full recipe after the video.

Recipe Summary



for the pesto
for the jam
to serve


Instructions Checklist
  • Make the jam: Place figs in a medium bowl and add port wine; let stand 30 minutes. Heat oil in a small saucepan over medium-high heat; add onions and cook, stirring, until translucent, about 3 minutes. Add honey and continue cooking until onions are caramelized and golden, about 2 minutes more. Add soaked figs and their liquid and wine; season with salt and pepper. Let mixture cook until thickened, about 30 minutes. Remove from heat and let cool.

  • Make the pesto: Heat vegetable oil in a large skillet over medium-high heat. Add shallots and cook, stirring, until soft and translucent, about 3 minutes. Add garlic and cook, stirring, 1 minute more. Add broccoli rabe and red pepper flakes; cook, stirring, for 3 minutes. Add vegetable stock and cover; cook until broccoli rabe is tender, about 5 minutes.

  • Remove skillet from heat and strain broccoli rabe mixture. Transfer solids to the jar of a blender along with 1/2 cup olive oil, cheese, pine nuts, and pine nut oil. With the machine running, slowly drizzle in remaining 1/2 cup olive oil; blend until smooth. Season with salt and pepper.

  • To serve: Preheat broiler. Rub both sides bread sliced with garlic and drizzle with olive oil. Place on a baking sheet and broil, turning, about 1 minute per side. Serve with jam, pesto, and burrata.


Reviews (1)

Rating: Unrated
Love a broccoli pasta. For another fantastic recipe, please visit me at my website: http://moreismoremom.wordpress.com/2010/11/05/it-doesnt-have-to-wednesday-to-be-prince-spaghetti-day/