I will always think of Pierino when I think of burrata. For some reason (other than his 'Italianess'), I happened upon burrata in one of his recipes and put it on my 'things to do before I move away from Europe bucket list'. An item I ticked off a few weeks ago......in good time before my move home to Nigeria. <br /> <br />When I got some, I instantly thought of a riff on caprese - the classic tomato, basil and mozz salad. This time though, I was determined to source the finest tomatoes ever, and do something more than serve them raw. I chose to heat them in a pan, on high heat with a drizzle of olive oil and a sprinkling of fine salt. <br /> <br />For your info, burrata is best eaten within 24 hours of being made.....at best a couple of days. After that....it just isn't worth it! <br /> <br />All I can say is, thank you Pierino for the introduction!

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