Once again, Bocca has been awarded in some way by Time
Out Magazine. In fact they have published the list of 50 best dishes in Abu
Dhabi mentioning my “burrata with grilled calamari”.
The burrata is a prominent
Italian delicacy made with a mozzarella shell filled with a soft mix of cream
and mozzarella scraps (called “stracciatella”).
It is born in the Bianchini farm, around the year 1920, in
the city of Andria (Apulia region) and rapidly has been produced also by several
other farms in the same area, because of this new way to use back the leftover
of the mozzarella production
It has a rich buttery flavour and it can be served with
salads, prosciutto crudo, pasta and in many other combinations, but has much it
is simple, as much it is a curative remedy for the mind and the soul (…and I’m not
kidding).
For the Bocca version I choose to serve this wonder with
a scoop of juicy sautéed eggplants, grilled calamari on the side, some cherry
tomato here and there and a touch of extra virgin olive oil.
Indeed, it rocks!!!
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