Reviews Add Rating & Review
Back to Burrata with Tomatillos, Malabar-Spinach Buds, and Papalo All Reviews for Burrata with Tomatillos, Malabar-Spinach Buds, and Papalo - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Burrata with Tomatillos, Malabar-Spinach Buds, and Papalo Credit: Jake Stangel Recipe Summary prep: 20 mins total: 20 mins Servings: 8
Ingredients Ingredient Checklist 8 ounces burrata, mozzarella di bufala, or fior di latte Extra-virgin olive oil, for drizzling 3 ounces tomatillos, husked and thoroughly washed, then cut into a 1/4-inch dice (1/2 cup), plus 1 tomatillo, cut into paper-thin rounds 16 Malabar-spinach buds 24 papalo leaves 2 tablespoons fresh bush-basil leaves, or 1 tablespoon chopped fresh Italian basil 1 teaspoon grated lime zest, plus 2 tablespoons fresh juice Flaky sea salt, such as Jacobsen (available at jacobsensalt.com), for serving
Gallery Burrata with Tomatillos, Malabar-Spinach Buds, and Papalo Credit: Jake Stangel
Recipe Summary prep: 20 mins total: 20 mins Servings: 8
Gallery
Burrata with Tomatillos, Malabar-Spinach Buds, and Papalo Credit: Jake Stangel
Burrata with Tomatillos, Malabar-Spinach Buds, and Papalo
Credit: Jake Stangel
Burrata with Tomatillos, Malabar-Spinach Buds, and Papalo
Recipe Summary prep: 20 mins total: 20 mins Servings: 8
Recipe Summary
prep: 20 mins total: 20 mins
Servings: 8
prep: 20 mins
total: 20 mins
prep:
20 mins
total:
Servings: 8
8
Ingredients
Ingredients
- 8 ounces burrata, mozzarella di bufala, or fior di latte Extra-virgin olive oil, for drizzling 3 ounces tomatillos, husked and thoroughly washed, then cut into a 1/4-inch dice (1/2 cup), plus 1 tomatillo, cut into paper-thin rounds 16 Malabar-spinach buds 24 papalo leaves 2 tablespoons fresh bush-basil leaves, or 1 tablespoon chopped fresh Italian basil 1 teaspoon grated lime zest, plus 2 tablespoons fresh juice Flaky sea salt, such as Jacobsen (available at jacobsensalt.com), for serving
Directions
Divide burrata evenly among 8 small glasses or bowls; drizzle each generously with oil. Top evenly with diced tomatillos, spinach buds, papalo, and basil. Sprinkle with zest, juice, and salt. Add tomatillo rounds, pressing them against sides of glasses to adhere. Serve.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Burrata with Tomatillos, Malabar-Spinach Buds, and Papalo
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Burrata with Tomatillos, Malabar-Spinach Buds, and Papalo
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
