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Burrata with asparagus, brown butter, guanciale, and almonds from The Mozza Cookbook: Recipes from Los Angeles's Favorite Italian Restaurant and Pizzeria by Nancy Silverton and Matt Molina and Carolynn Carreño

  • almonds
  • asparagus
  • burrata cheese
  • butter
  • guanciale

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Notes about this recipe

  • L.Nightshade on June 11, 2016

    Page 76. Note that you don't need the full 2 cubes of butter; the instructions actually only call for two tablespoons per person. I did the entire first section in advance, with some cheating: I toasted the almonds in the microwave; The grill was going outside, so the guanciale slices and the asparagus were roasted on a tray over the fire. I think this is a pretty special dish, which may have a lot to do with my fondness for burrata, but everyone at table enjoyed it. Grilling the asparagus and guanciale does change it, of course. The smoky element is certainly not part of the original design, but it was worth it to not heat up the kitchen. Full report and photo here: http://www.chowhound.com/post/june-2016-cotm-mozza-introduction-aperitivi-stuzzichini-1036732?commentId=9860166

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