“… it’s easy to please me. Just give me the best you have.“ This is how my romance with burrata began one summer afternoon at Salumeria Roscioli in Rome.
2 Servings
½ lbs fresh burrata
3 red sun-dried tomatoes
3 yellow sun-dried tomatoes
5 fresh basil leaves
Pan-roasted pine nuts
Extra virgin olive oil
Full recipe is available at the December Issue of MAZA Cooking Journals
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