October 1, 2013

Burrata dish

This is too easy to really even call a recipe, but had to post because it is just so good.  Seriously, all you need to do is boil water for this one!

I picked up some Buratta at the Beverly farmers market on Monday.  I believe it's from a farm in Peabody, MA.  If you haven't had Buratta yet, you are seriously missing out.  It's mozzarella filled with a mozzarella and cream mixture.  You can make your own buratta if you feel so inclined... learn how to here with the chef from the Lenox in Boston.

Side note.  I used to make my own balsamic glaze, which is super easy.  But, I discovered that they sell it at Trader Joe's... even easier!

What's in the fridge:
- Pasta for 2
- 2 TBSP pesto
- 1 TBSP olive oil
- 1 tomato thinly sliced
- 1 ball of Buratta
- Balsamic glaze

- Cook pasta in boiling water.  When done, drain and mix in pesto and olive oil.
- Plate pasta
- Plate sliced tomatoes with pasta and add half the ball of buratta to each of 2 plates.
- Drizzle balsamic glaze on tomatoes, buratta and pasta.

Bon appetit!

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