Prep time 2 min Cook Time 5 min
If you are ever in New York go to Locanda Verde in TriBeCa. It is a casual chic, bustling neighborhood Italian taverna located in Robert DeNiro’s The Greenwich hotel. The airy, light-flooded space is open morning, noon and night serving award-winning Chef Andrew Cardellini’s inspired urban Italian cooking with home-style desserts and an all-day bakery counter by Pastry Chef Kierin Baldwin. Described as rustic hip Italian it is decorated by wonderful abstract paintings by De Niro’s father and pretty difficult to get into unless you book weeks ahead. To me it showcases some of the most creative Italian dishes I have recently come across and this starter is an example of how simple ingredients can create magic.
So why Buratta cheese you may ask
Burrata is mozzarella’s creamier cousin. The outer shell is solid mozzarella, while the inside is filled with thick, fresh cream and tiny shreds of stretched mozzarella curd that spill out when the cheese ball is cut.
Burratta comes in soft white mozzarella balls.
The creamy inside spills out when opened.
Let the cheese get to room temperature so that its creaminess comes through. Spread half a ball per person over freshly toasted bread, drizzle with a little lavender or orange honey and garnish with fresh thyme. Caution. Do not overdo the honey. It might overpower the burratta’s subtle taste
When you have perfection you don’t need to write much more.
Variations
For a savory dukkah and preserved lemon bruschetta see this recipe.
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