Peaches & Cream (Burrata)
For this recipe, I take North Carolina peaches, home grown tomatoes and creamy burrata. Burrata in Italian means “buttered,” like whipped butter or cream. It has the outside texture of firm mozzarella, but inside the texture is like heavy cream. Delicious!
While I was teaching at Neath Port Talbot College, South Wales in the 1990’s, I was lucky enough to travel to Udine in northeastern Italy, which is in the middle of the Friuli-Venezia Giulia region between the Adriatic Sea and the Alps. I went with the Mayor to do a lot of presentations, demonstrations and private dinner parties. The people were fabulous, and the historic city amazing. The center of Udine is dominated by a castle. Built by the Venetians in the 1500’s over a Lombard fortification it was ruined by an earthquake in 1511. A palace was built over the fort. It took 50 years to finish and was decorated by Renaissance artist Giovanni da Udine, a student of the master Raphael. The castle houses one of the most ancient parliament halls of Europe. To this day, I still remember walking through the arches of Via Mercatovecchio, on cool evenings while artists played music in the streets. I bought freshly made food from local vendors or stopped at a local café for a glass of wine or freshly brewed coffee. I took time out to sit, admire the scenery, take in the atmosphere and people watch. Very good times indeed.
Amazing the memories we have that revolve around food and travel. That’s why I love what I do. I can’t think of a better job. I get the pleasure of helping people enjoy the world through my recipes. So try this amazing recipe and bring a little of North Carolina and a touch of Italy into your home tonight. Enjoy!
Peaches & Cream
Serves 4
Ingredients:
1 cup fresh basil leaves, roughly chop ¾, reserve the rest for decoration
4 tablespoons extra virgin olive oil
1 lemon, juice of
4 ripe peaches (North Carolina if you can), stone and slice
2 cups ripe tomatoes, half and slice
1 cup burrata, torn into pieces
1 tablespoon toasted pine nut
How to make:
To make the dressing: place the basil, olive oil, half the lemon juice, 2 tablespoons water and a pinch each of sea salt and freshly ground pepper into a small bowl and whisk until blended.
Toss the peaches and tomatoes in the remaining lemon juice, then scatter over a large serving plate, add the burrata, sprinkle with pine nuts and reserved basil leaves, lightly season and drizzle over the dressing, serve with warm crusty artisan bread.