The “Best Chef” in the Northeast in 2018, according to the James Beard Awards, was Karen Akunowicz — chef-owner of Fox & the Knife and former chef-partner at Myers+Chang, both in Boston. You may recognize her as a fan favorite on Top Chef and co-author of Myers+Chang at Home. In her inaugural class at De Gustibus, she showcased the Italian-inspired fare that she picked up earlier in her career living in the Emilia-Romagna region of Italy.
The full recipe for her Bietola and Burrata is below.
- ½ cup walnuts
- ½ cup shallot scraps
- 3 cloves garlic
- 1 Tbsp. Calabrian chiles
- 1 Tbsp. walnut oil
- ¼ cup sherry vinegar
- 1/8 cup balsamic
- 1 cup canola oil
- 1 Tbsp. marjoram, chopped
- Blend the walnuts, shallot scraps, garlic, chili, walnut oil, and the vinegars.
- Slowly drizzle in canola to emulsify.
Add marjoram and season to taste.
(Yield 1 cup)
To Assemble – per serving
- 3 Tbsp. walnut vinaigrette
- 1 burrata
- ¼ cup napa cabbage, chiffonade
- ¼ cup Swiss chard, chiffonade
- 1 Tbsp. pickled shallots
- 1 tsp. olive oil
- 1 tsp. crispy shallots
- Warm walnut vinaigrette in pan.
- Cut burrata in 3 and plate.
- Toss napa and swiss chard, pickled shallots with warm vinaigrette.
- Lay greens over the top of burrata.
- Drizzle olive oil and any remaining dressing over salad.
- Garnish with crispy shallots.
Recipe demonstrated at De Gustibus Cooking School on Wednesday, March 27, 2019. Complete menu with wine pairings below.