Burrata with dandelion-golden raisin-pistachio pistou from Taste & Technique: Recipes to Elevate Your Home Cooking (page 55) by Naomi Pomeroy and Jamie Feldmar

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Notes about this recipe

  • sscholl on August 24, 2025

    The fennel pollen was a revelation. The piston is slightly spicy from the red pepper flakes and is nicely balanced by the sweet raisins. A showstopper.

  • SheilaS on March 24, 2023

    This was very good, although I think my bunch of dandelion greens was larger than the recipe expects as I have a ton of the pistou but it's mostly greens and not as flavorful as it could be. I would make again and balance the ingredients better.

  • stepharama1 on October 27, 2022

    This has a great play between bitter and sweet. It was stellar even with a younger balsamic vinegar and walnuts substituted for pistachios. Pistachios would probably have been better but I didn't have any.

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