Nicole loves all things fresh and she cannot get enough of fresh mozzarella. Pair that with some late August tomatoes, basil, and balsamic reduction and she’s a very happy woman. I mean she is Italian after all.
Burratta is one of those things that just kinda showed up, well at least I’ve noticed it more since my first encounter with it. I started seeing it everywhere and on every menu. I mean, who can resist fresh mozzarella filled with curd and cream? I should try to make these delicious cream filled dumplings, but for now I can settle with purchasing them before I dabble into cheese making.
Keeping it simple, there was very little cooking done in this meal. I mean you hit some nice bread with oil, salt, pepper, red pepper flakes and some chopped herbs and stick it under the broiler. Burn the bread a few times until you finally get an acceptable piece of toast. Cut it and BAM you’re done. This sounds very familiar to the beginning of my kitchen experience. The hundreds of pieces of focaccia I threw out because they were on fire could be summed up as frustrating to say the least. Industrial broilers will incinerate anything in a matter of seconds.
This recipe is meant to show how we celebrate these simple and delicious ingredients. Perfect with a little balsamic reduction and toast. It should probably go to some sort of kitchen survival basics section but we have not gotten that set up yet. Anyhow keep the ingredients fresh, simple and clean and you can’t go wrong with the creamy burrata. Enjoy guys and gals.