Wednesday, August 17, 2011

Tomatoes and Burrata a la Nicholas

Yes, my nephew was here over the weekend and we cooked, as that is one shared passion. Traveling to France is another, but we'll save that for another weekend. Right now we are enjoying the tail end of the lazy summer days here on Cape Cod, and what better way to celebrate than honoring the pomme d'amour, or pomodoro.  Nicholas brought a collection of heirloom tomatoes, burrata and his favorite balsamic vinegar. 

Burrata is a soft fresh mozzarella cheese that is formed into a pouch and filled with the leftover curds and cream from the day's cheese making. It originated it the Puglia region (the heel) of Italy. I personally want to thank the first cheese maker who decided to turn these leftovers into such a delicious creation.

This simple salad of sliced tomatoes, layered with pieces of burrata, then drizzled with a good quality extra-virgin olive oil and balsamic vinegar is a favorite summer treat.  We placed the platter in the middle of table and dug in, family-style, like good Italians.

Heirloom Tomatoes with Burrata (Serves 4)
4-6 heirloom tomatoes (quartered)
16 oz of Burrata (Nicholas got his at Whole Foods)
Extra virgin olive oil
Balsamic vinegar
Fresh basil leaves (6-8)

Quarter tomatoes, add a little salt and pepper, and set aside. Cut each ball of cheese into quarters. Chop the basil leaves into thin strips, or chiffonade. Layer tomatoes and cheese, then drizzle with oil and vinegar. Just a little as you want it to enhance the flavor of the tomatoes and cheese, not overpower them. Sprinkle the basil chiffonade over the top. Molto delizioso!

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