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1
To prepare the shallots, trim the roots but leave enough of the root end intact to hold the layers of the shallots together.
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2
Starting at the root end, cut the shallots in half lengthwise.
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3
Peel the shallots and discard the peel and trimmed bits.
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4
Cut each shallot in half lengthwise again.
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5
Combine the vinegar, sugar, fennel seeds, peppercorns, coriander seeds, bay leaf, chile, and 1 cup of water in a small saucepan and bring it to a boil over high heat.
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6
Have a slotted spoon or small strainer handy for lifting the shallots out of the water and a plate or baking sheet that will fit into your freezer.
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7
Add the shallots and return the liquid to a boil.
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8
Turn off the heat and lift the shallots out of the water and onto the plate or baking sheet.
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9
Place the shallots in the freezer for 15 to 20 minutes, until they cool to body temperature.
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10
Bring the liquid back to a boil and repeat, returning the shallots to the liquid, bringing the liquid to a boil again, straining and freezing the shallots again until they come to body temperature.
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11
Repeat, blanching and straining the shallots a third time and setting the liquid aside to cool to room temperature.
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12
When the shallots have cooled to room temperature for the third time, remove them from the freezer and return them to the liquid.
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13
Use the shallots or transfer them, along with the blanching liquid, to an airtight container and refrigerate them for up to several weeks.
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14
Bring the shallots to room temperature before serving.
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15
To make the vinaigrette, put the tomatoes, basil, vinegar, salt, and sugar in the bowl of a miniature food processor fitted with a metal blade or the jar of a blender and puree until it is fairly smooth with some texture.
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16
With the motor running, drizzle the olive oil through the feed tube, adding more oil if necessary to obtain the consistency of creamy vinaigrette.
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17
Turn off the machine, taste the vinaigrette for seasoning, and add more salt or sugar, if desired.
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18
Use the vinaigrette or transfer it to an airtight container and refrigerate it for up to three days.
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19
Bring the vinaigrette to room temperature and whisk to recombine the ingredients and taste for seasoning before using.
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20
Stir in the parsley just before serving.
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21
To prepare the pane pomodoro, cut the tomatoes in half and smush the pulp of each tomato half on the same sides of the crostono you rubbed with garlic, using half of a tomato for each slice of toast, until you are left holding nothing but the tomato skin.
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22
Discard the skins.
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23
Drizzle 1 teaspoon of the finishing-quality olive oil over each crostono and sprinkle the crostoni liberally with the sea salt.
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24
To assemble the crostoni, drape two slices of speck on each bread slice, leaving the bread peeking through each slice.
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25
Cut the burrata into 1-ounce segments and lay three segments on each crostono, spacing them evenly along the bread slice.
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26
Create a small crater in each portion of burrata and spoon a scant tablespoon of the vinaigrette into each.
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27
Fan one of the shallot quarters out on top of each segment of cheese.
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28
Coarsely grind black pepper over each crostono, place a parsley leaf, if using, on top of each segment of cheese, and serve.
