Friday, August 10, 2012

Figs in disguise

Tomatoes from the roof, basil from the terrace, wonderful purple figs of unknown origin, and burrata from...drumroll...: an American cow. Cymbal clash (((((((())))))))))). Thank you.

Thank you for all your suggestions. Apparently I have been living under a rock. This burrata is from Wisconsin - Bel Gioioso, bought at Pacific Gourmet on Court Street. I liked it.

The sweet but still firm figs work really well with the bland, creamy cheese and acidic tomatoes. Add salt, pepper, a shaking of vinegar and little olive oil? 

Not bad.


  1. I have only found unripe figs lately, I guess I will have to wait till September.
    I grilled them and wrapped them in pancetta and the world was right again.


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