This staple of my childhood depends on the perkiness and freshness of the ingredients. Because it’s so simple, its components need to be superb. The tomatoes have to be ripe, sliced thick but not too thick, and the cheese has to be soft and creamy. Burrata, which is cream and mozzarella enclosed in a sack made of mozzarella, is literally translated as “buttery.” It’s a classic for a reason, so don’t settle for less. Use burrata made from mozzarella di bufala, which is by nature more supple, more yielding, and exquisitely delicious.
4 servings
- Cut the tomatoes into 1/4-inch-thick slices, then dice 4 slices and set those aside for garnish.
- On a large plate, arrange the tomato slices, slightly overlapping, to cover the entire surface.
- Place your thumbs on top of the burrata and open it gently. Place the burrata in the center of the plate, on top of the tomatoes.
- Pour the diced tomato on top, and dress with extra virgin olive oil. Season with salt and pepper to taste, then sprinkle the basil leaves over the top.
- IMPORTANTE! Serve with a slice of Tuscan bread and a glass of young wine, and you have a fresh, healthy lunch.
Recipe by Gabriele Corcos & Debi Mazar
| Courtesy of Gabriele Corcos and Debi Mazar of Cooking Channel's Extra Virgin.
Gabriele Corcos & Debi Mazar
DEBI MAZAR made her feature film debut in Martin Scorsese's "Goodfellas" and has worked with numerous noted directors. She is also widely known for her role on HBO's hit series "Entourage." GABRIELE CORCOS was raised in Tuscany. He and Mazar are the writers, producers, and cohosts of Cooking Channel's prime-time hit show "Extra Virgin" and run the site Under the Tuscan Gun, launched in 2007. They live in Brooklyn with their two daughters. Learn more athttp://www.cookingchanneltv.com/shows/extra-virgin