Cassoulet with strawberry burrata salad

Today we are preparing a dish with roots in medieval France! Cassoulet is a slow-cooked stew with beans, chicken and pork belly. Plus, we let strawberries shine in a salad with burrata. These recipes were shared by Chef Paul Morrison, executive chef at Ponte in Midtown Tampa, a favorite of Michelin inspectors who describes their dishes as “a symphony for the eyes and taste buds”!

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cassoulet

Ingredients

• 8 ounces pork belly

• 3 chicken thighs

• 4 cups yellow onion, finely diced

• 2 cups celery, finely diced

• 2 cups carrots, finely diced

• ¼ cup white wine (optional)

• 3 bay leaves

• 2 ounces garlic, minced

• 2 ounces parsley, chopped

• 4 cloves

• 2 cups cannellini beans, soaked in a salty brine overnight

• salt and pepper to taste

• 2 ounces mixed oil

• 2 liters enriched chicken broth

• 1 ounce of breadcrumbs

Directions

Soak the beans overnight in a simple brine of salt and water.

Rinse thoroughly the next day.

Add oil to a large skillet and bring to smoking point.

Season pork with salt and pepper. Sear pork belly, fat side down, until browned. Cut into ½” pieces and set aside.

Season the chicken with salt and pepper. Brown the chicken thighs then set aside.

Add the onion and use to deglaze the pan.

Add the rest of the vegetables. Cook until translucent.

Now add the beans, white wine and garlic.

Heat the chicken broth and herbs in a separate pot on the stove.

Once the broth and herbs are heated, add them to the pan with the vegetables.

Reintroduce the pork and chicken and stir.

Boil the water.

Bake at 350°F for 30 minutes. This should form a skin.

Break the skin and put it back on for 10 minutes until the skin comes back together.

Break the skin and repeat the last step.

Adjust seasoning to taste.

Garnish with fresh parsley, chives or breadcrumbs.

Strawberry Burrata Salad

Ingredients

Directions

In circular motions, place the green rocket sauce in the middle of the plate.

Arrange 3 half-pieces of burrata at 12, 4, 7 o’clock on a plate.

Add chives on top of the burrata, finish the cheese with a pinch of salt.

In a mixing bowl, combine the strawberries, cherry tomatoes, basil, mint and lemon vinaigrette.

Divide between the cheeses. Add the toasted pine nuts.

Finish with arugula and balsamic pearls.

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