Pat Pascarella started his career at Bella Luna in Stamford CT and entered The French Culinary Institute at the age of 18. He worked at L’Impero, ESCA, and Union Pacific, all in NYC. Chef Pascarella opened Bar Sugo in fall 2012 and continues to offer some of the best Italian fare in Fairfield County.
Burrata with mortadella, plums, heirloom tomatoes and cherry peppers
2 balls of burrata cut in half
One plum pitted and sliced thinly
4 small tomatoes
1/4 lb of mortadella
2 cloves of garlic chopped
1 shallot chopped
1 cup white wine
1 cup chicken stock
1/4 cup sherry vinegar
1/4 cup tomato puree
Some of the best olive oil you can find
Crack black pepper
For the mortadella sauce
In a pan add 3 Tbsp of extra virgin olive oil. Right before it starts smoking add the diced mortadella. Just allow to get some color. DON’T BURN. Remove from pan but keep the fat in the pan. Add the garlic and the shallot. Sweat the garlic and shallots until translucent. Season with salt and pepper. Remember you can always add salt but cant take away. Now add the sherry vinegar and reduce to a syrup. Then add the white wine and reduce to syrup again. At this point add the mortadella, chicken stock and tomato puree. Turn the heat on low and cook for an hour. At this point you should have a mortadella jam like consistency. In your high speed blender, add the mortadella mix and puree until completely pulverized and has the consistency of mashed potato. Set aside for time to plate.
In a bowl, add the plums, tomatoes, season with sea salt. Drizzle a little olive oil and some balsamic vinegar.