Any ips for serving fresh burrata (made in Italy) other than a drizzle of very good olive oil?

Would love to know how food52ers enjoy the "breath of angels" -- I am quoting pierino here from an old Hotline post. :)

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Merrill Stubbs
Merrill Stubbs June 14, 2013

I recently had it with a sort of compote/pickle of rhubarb and strawberries -- delicious!

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amysarah
amysarah June 14, 2013

I've been having a love affair with Nancy Silverton's Mozza Cookbook lately - cooking my way through it. Haven't gotten to this one yet, but the cover photo is a burrata recipe that looks luscious (served with slow roast cherry tomatoes and a drizzle of pesto.) Found it online: http://www.delish.com/recipefinder/mozza-caprese-recipe

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keel
keel June 14, 2013

This is how they serve it at Mozza, with giant crusty pieces of grilled bread. It is amazing?

amysarah
amysarah June 14, 2013

I've been having a love affair with Nancy Silverton's Mozza Cookbook lately - cooking my way through it. Haven't gotten to this one yet, but the cover photo is a burrata recipe that looks luscious (served with slow roast cherry tomatoes and a drizzle of pesto.) Found it online: http://www.delish.com/recipefinder/mozza-caprese-recipe

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amysarah
amysarah June 14, 2013

oops, not sure what happened there....

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keel
keel June 14, 2013

I love burrata on top of an arugula salad with prosciutto. Maybe some crostini too. A little olive oil, good balsamic, flaky salt and fresh cracked pepper.

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