He thought he was rescuing a sheep—but it turned out to be something else
This bizarre French customer habit is driving shop owners crazy
Forget the overpriced restaurant burrata tomato dish, you can make something far superior at home. Prepared this way, this salad will astonish your guests!
The tomato burrata has become a trendy culinary delight. During the summer, this dish is a surefire hit. Many restaurateurs have caught on and sometimes charge a premium for it… Lou Elsener, also known as @Louloukitchen, recently encountered this: “$18 for a tomato burrata? Absolutely not!“, she protested on Instagram. She’s right: it’s a shame to spend so much on such a simple dish, especially when you can do better at home! Generally, restaurants don’t put in much effort. Often, they just slice the tomato into quarters and top it with burrata. It’s not bad, but it could be much better. Here, Lou Elsener offers a new way to prepare it. It changes the flavor and really makes a splash!
To enhance the dish, you don’t need much. Instead of cutting the tomato into thick slices or quarters, Lou Elsener slices it into very thin strips, similar to a carpaccio, as she demonstrates. While it’s not necessary, she also adds a few slices of white peach, a fruit that pairs wonderfully with the lactic acidity of the cheese. Then, she mashes the burrata in a bowl to turn it into a cream.
On a large plate, she lays down a first layer of tomato and peach slices. She then spreads a layer of burrata cream over it, followed by a sprinkling of basil leaves. She repeats this process until she runs out of ingredients. The final essential touch: seasoning. She drizzles a generous amount of olive oil, sprinkles some sea salt, adds a few more basil leaves, and even drizzles a bit of rosemary honey. The verdict at tasting? “You can really taste all the ingredients,” the chef notes. “It’s better than at a restaurant!” Now it’s your turn to impress your guests this summer.
In conclusion, there’s no need to pay top dollar for a quickly prepared tomato burrata in a restaurant. With a few simple techniques and a touch of creativity, this popular summer classic can be transformed into a refined, original, and delicious starter. Lou Elsener proves it: all it takes is a bit of daring, quality ingredients, and a personal touch to make all the difference. One thing is clear: at home, you can definitely do better than at a restaurant.
Similar Posts
- Seasonal Fruit Outshines Tomatoes with Mozzarella – A Culinary Marvel!
- Mozzarella vs. Burrata Debate Ends: Grand Frais’ Genius Solution Unites All!
- Transform Your Tomato Salad Into a Standout Starter With This Simple Trick!
- Italians Always Do This When Making Tomato-Mozzarella!
- Creamy Like Risotto But With Pasta – Try This Game-Changing Dinner Recipe!
Felix Marlowe manages Belles and Gals’ vibrant social media platforms. With expertise in social engagement and viral marketing, Felix creates content that sparks conversation and keeps followers coming back for more. From celebrity news to trending challenges, Felix makes sure our social media stays at the forefront of pop culture.
