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A Winter’s Burrata

January 30, 2012
 

Clancy McCarty couldn't wait to dig in at the recent menu tasting.

Our customers adore burrata, that popular cream-infused version of fresh mozzarella. So we always have it on our menu at Michael’s New York. For winter, we’ve changed things up a bit, and the results are absolutely divine. Maplebrook Farm’s superb version of burrata gets top billing in the center of the plate. Prosciutto di Parma, imported from Italy just for you, joins with fresh persimmon, grilled radicchio, and refreshingly bitter arugula leaves to provide the most delightful accompaniments. This is always a table favorite, so be prepared to share!

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One Comment leave one →
  1. January 30, 2012 3:32 pm

    Molto bene. Burrata is like opening up a Christmas present. I’ve been working on some burrate recipes and this is sure to make the top of the list.

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