15th Course: Di Bruno Brothers' "Burrata"
Di Bruno Brothers' "Burrata"
Heirloom Tomatoes, "Croûton de Pain de Campagne," Arugula Leaves, Aged Balsamic Vinegar and Armando Manni "Per Mio Figlio" Extra Virgin Olive Oil 2006.
Notes: The Di Brunno Brothers “Burrata” was probably my favorite course. Our captain presented a ball of freshly made mozzerella (shipped by the Di Brunno Brothers in Philadelphia to per se once a week). Cutting off the top knot, he carved the ball open, revealing a creamy textured filling of burrata cheese. Seasoning it with sea salt, pepper, and drizzles that famous Armando Manni olive oil over it, the server closed the ball back up and pounded it around to get the seasonings distributed. Wedges of the mozzerella with burrata were cut from the ball and set atop each of our plates which contain a crusty garlic-rubbed toast (i.e. bruschetta) topped with thinly sliced heirloom tomatoes (imported from The French Laundry garden in California), yellow onions, and baby arugula leaves. This was truly a great dish.
Read about this dinner at the ulterior epicure.