We Cook! Mill’s Tavern Stracciatella, Fig & House-Cured Pastirma Salad, Balsamic Glaze, Pine Nuts

Stracciatella, Fig & House-Cured Pastirma Salad with Balsamic Glaze and Pine Nuts

(Serves 4,  family-style)

A rustic yet refined salad featuring creamy stracciatella, sweet figs, smoky house-cured pastirma, and crunchy pine nuts finished with a drizzle of balsamic glaze. Perfect for sharing at the center of the table or as an elegant first course.

Prep Time: 20 minutes
Cook/Inactive Time: 5 minutes (to toast pine nuts)
Total Time: 25 minutes

INGREDIENTS:

Stracciatella & Salad Base

• 8 oz. stracciatella cheese
• 8 fresh figs, quartered
• 4 oz. house-cured pastirma, thinly sliced (about 8–10 slices)
• 6 cups of arugula, lightly packed
• ¼ cup toasted pine nuts
• 3 Tbsp balsamic glaze (store-bought or reduced balsamic vinegar)

Dressing

• 2 Tbsp. extra virgin olive oil
• 1 Tbsp. freshly squeezed lemon juice
• Sea salt, to taste
• Freshly cracked black pepper, to taste

INSTRUCTIONS:

For the Salad Base

• In a large bowl, toss arugula with olive oil, lemon juice, a pinch of sea salt, and a few cracks of black pepper.
• Arrange dressed arugula evenly on a serving platter or shallow bowl.
• Nestle quartered figs throughout the arugula.
• Drape thin slices of pastirma around the platter, allowing them to fold naturally for height and texture.
• Spoon dollops of stracciatella across the salad so each section of the platter has some.

For the Garnish

• Drizzle balsamic glaze in a zig-zag pattern over the top.
• Sprinkle toasted pine nuts generously for crunch and aroma.

To Serve

• Present family-style in the center of the table.
• Serve with grilled flatbread, sourdough, or solo as a refined first course before roasted or grilled meats.

House-Cured Pastirma (Optional) – (Yields about 2 lbs. finished pastirma)

INGREDIENTS:

• 3 lbs. beef eye of round or tenderloin (trimmed)
• ½ cup kosher salt
• 2 Tbsp. sugar
• 6 cloves crushed garlic
• 2 Tbsp. ground fenugreek
• 2 Tbsp. ground paprika
• 1 Tbsp. ground cumin
• 1 Tbsp. ground black pepper
• 1 tsp. cayenne pepper
• Water, as needed for spice paste

INSTRUCTIONS:

Cure

• Rub beef thoroughly with salt and sugar.
• Place in a non-reactive container, cover, and refrigerate for 4–5 days, turning daily.

Rinse & Dry

• Rinse beef under cold water to remove excess salt.
• Pat dry and hang or place on a rack in the refrigerator uncovered for 24 hours to form a pellicle – a thin naturally-occurring coating to help the smoke adhere to the meat.

Prepare Spice Paste (Çemen)

• Mix garlic, fenugreek, paprika, cumin, black pepper, and cayenne with enough water to form a thick paste.

Coat Beef

• Cover dried beef evenly with the spice paste.
• Wrap loosely in cheesecloth and allow to cure in the refrigerator or a cool, ventilated space for 7–10 days.

Slice & Serve

• Once firm and fully cured, slice thinly against the grain.

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Executive Chef de Cuisine Mert Sunnetcioglu

Mert Sunnetcioglu is the Chef de Cuisine at Mill’s Tavern in Providence, Rhode Island, where he leads a wood-fired, seasonal kitchen rooted in refined comfort.

Originally from Turkey, Chef Sunnetcioglu’s cuisine is influenced by Turkish and French traditions, which highlight pristine New England seafood, whole-animal butchery, and a signature Wagyu program that includes carpaccio, tartare, and steak experiences.

Guided by a philosophy of balance and respect for ingredients, he works closely with local purveyors and the restaurant’s garden to craft menus that are both elegant and approachable.

About Mill’s Tavern:

For years, this Rhode Island favorite has provided guests with an exceptional dining experience. Whether for a romantic evening, special celebration or business dinner, Mill’s Tavern offers that perfect match: fine dining in a unique urban setting at the foot of historic College Hill. Chef Edward Bolus delivers an impressive menu that combines local and seasonal ingredients in innovative and exciting new ways. The fruits and vegetables are harvested from area farms. The chops and steaks are cut daily, and the seafood is always fresh. Chef Bolus’ knowledge and skills coupled with a passion for improvisation guarantee a noteworthy dining experience.

Located in the century-old Pilgrim Mill’s Building in Providence, the Mill’s Tavern dining room has rustic brick walls, polished dark woods, vaulted casement ceilings and linen tablecloths that work together to impart a sophisticated yet cozy ambiance. A wood-burning oven-used in much of the cooking-glows cheerily from an open kitchen, where the bustle of busy chefs and food servers lends an energetic vibe. The sleekly designed and fully stocked bar serves up a wide array of cocktails and beers and also offers the opportunity for casual dining.