By Chef Patty Morrell-Ruiz
"It all starts with a flavorful marinade for the grapes made with fresh Extra Virgin Olive Oil Piro. and spices, then a little drizzle more of Extra Virgin Olive Oil right before serving for next level deliciousness!
I promise, you will want to have a bottle of Piro in your kitchen at all times!"
- Patty
Creamy Burrata and Piro.-marinated pan seared grapes
Ingredients
- 1 bunch seedless red grapes, pulled off their vine
- 2 tablespoons sherry vinegar
- 3 tablespoons Olio Piro.
- 1 garlic clove, crushed
- 1½ teaspoons brown sugar
- 1½ teaspoons fennel seeds, toasted and lightly crushed
- flakey sea salt and black pepper
- 2 large balls of burrata or buffalo mozzarella
- 3-4 basil sprigs, for garnish
Instructions
- Put the grapes in a medium bowl with vinegar, Olio Piro. , garlic, sugar, 1 teaspoon of the fennel seeds, ¼ teaspoon of flaked salt, and plenty of pepper. Mix well and marinate for at least 1 hour.
- Thread 5 or 6 grapes onto each skewer. Don’t throw away the Piro. marinade; you’ll need it when serving.
- Place a grill pan over high heat. Once hot, add the grape skewers in batches and grill for 2 to 3 minutes, turning after 1½ minutes. Remove from the heat.
- When ready to serve, tear the balls of burrata in half and place one-half on each plate. Lean 2 grape skewers on the cheese and drizzle 1½ teaspoon of the Piro. marinade over the cheese. Sprinkle with the remaining fennel seeds and garnish with a sprig of basil. Serve immediately. Enjoy!
Chef Patty is the creator of The Mad Table. She is a culinary instructor, private chef, recipe and menu developer, and food stylist for the Food Network and Bacardi Limited, among others. She has been a guest Chef at the James Beard House Foundation. Her mission is to inspire people to fall in love with food through workshops, classes, and interactive dinners. All while sharing ways to eat healthy without compromising flavor.
Follow Patty on Instagram @themadtable
