"We only put this on the menu at Sagra during spring and summer," says Glenn Choy, "and you can really taste the difference in milk quality of the cheese when the cows or buffalo have been eating the new spring grass and summer wildflowers. In Puglia, the dedicated nonnas line up at the latteria in the mornings to get the freshest burrata for the family Sunday lunch. In this case, the creaminess plays against the slightly bitter, chargrilled eggplant. Pangrattato adds texture and helps to mop up any leftover oil and curds."
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