RPM Italian is sharing the perfect spring recipe for Burrata with Strawberry Onion Agrodolce. It’s a little bit salty and a little bit sweet with the perfect bite of gooey burrata to slather on grilled bread or enjoy on its own.

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RPM Italian Burrata Strwaberry

To download the full recipe for RPM Italian’s Burrata with Strawberry Onion Agrodolce, click here. 

 

Recipe for Burrata with Strawberry Onion Agrodolce

Serving Size: 2-4

INGREDIENTS:

Agrodolce

1 large Spanish Onion, chopped
1 Cup Red Wine Vinegar
½ Cup Water
⅔ Cup Sugar
1 ½ Cups Quartered Strawberries

Pickled Spring Onions

1 Bunch Spring Onions
½ cup Champagne Vinegar
½ cup Water
¼ cup Sugar
1 tsp Mustard Seeds

Imported Burrata with Strawberry Onion Agrodolce

¼ Cup Agrodolce
2 Tbsp Pickled Spring Onions
1 Ball of Fresh Burrata*
6 Sliced Strawberries
½ Cup Arugula
Extra Virgin Olive Oil for Garnish
Salt and Pepper to taste

METHOD:

Agrodolce

  1. In a medium saucepan, stir together the chopped Spanish onion, red wine vinegar, water and sugar. Cook over medium heat until the mixture reaches a boil.
  2. Continuing boiling the mixture until it reduces by ¼, approximately 5-10 minutes.
  3. Add the quartered strawberries and cook at a boil for 3 minutes.
  4. Let the mixture cool slightly before transferring to a bowl. Place it in the refrigerator to chill and macerate overnight.

Pickled Spring Onions

  1. Trim the spring onions by removing the roots and stems. Thinly slice the onions and  place them into a jar.
  2. In a small saucepan, stir together the white champagne vinegar, mustard seeds, water and sugar. Cook over medium-high heat until the mixture reaches a boil.
  3. Pour the hot vinegar mixture into the jar over the onions, screw on the lid.
  4. The pickled onions can be stored in the refrigerator for up to two weeks.

Imported Burrata with Strawberry Onion Agrodolce

  1. Take a large plate and place the Strawberry Onion Agrodolce in the center.
  2. Place the 1 Tbsp of onions on either side of the agrodolce.
  3. Arrange the arugula and strawberries throughout the plate, prior to placing the burrata in the center.
  4. Finish with a drizzle of ½ Tbsp Agrodolce liquid, extra virgin olive oil and a sprinkle of salt and pepper.

*RPM Italian sources their locally made burrata from Andreotti