Name: Pane Pomodoro with Burrata, Speck, and Pickled Shallots
Yield: Makes 6 Servings
Ingredients: 6 small shallots (about 8 ounces), trimmed, quartered lengthwise, leaving some root end intact; 1 cup Champagne vinegar; 1 cup sugar; 1 teaspoon coriander seeds; 1 teaspoon fennel seeds; 1 teaspoon pink peppercorns; 1 dried bay leaf; 1 dried chile de árbol; 1/2 cup chopped ripe tomatoes; 3 large basil leaves, coarsely torn; 1 teaspoon red wine vinegar; 1/2 teaspoon sea salt; 1/2 teaspoon sugar; 3 tablespoons extra-virgin olive oil; 3 large very ripe tomatoes, halved crosswise; 6 Crostoni Bagnati (click for recipe); 6 teaspoons high-quality extra-virgin olive oil; Maldon sea salt or fleur de sel; 12 thin slices speck or prosciutto (about 3 ounces); 9 ounces burrata; Freshly ground black pepper; 18 flat-leaf parsley leaves

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