All Kinds of Burrata
August 9th, 2009
A mistake in understanding a cheese’s ripeness led to another version of burrata. We have made buttermilk burrata in the past. At the eleventh hour we learned that ripe Delice de Bourgogne did not aerate in the same way as a denser brie cheese. The scrambled mess was saved when we looked at it and saw a delicious burrata texture. We paired the cheese with a green olive oil, black pepper and miniature fennel. If we were to raise the bar, some grilled bread would be added. As it was the dish was delicious and a great way to reinvent a disaster by utilizing a different point of view.
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Posted in Ideas in Food