Once again, Aquilino’s tomato-filled garden plays a crucial supporting role in a bread-based build. This time, however, the tomatoes are accentuating rich, buttery burrata. While the chef has made his own burrata using California ricotta and mozzarella cheeses, he says the already prepared product led to more creative thinking. Tomato leaves bring a parsley-like flavor to the pesto, which also includes more traditional ingredients like basil, pine nuts and Real California Parmesan. For a burst of flavor—and eye-catching presentation—the pesto is injected into the burrata. “It was another function of playing around with this dish, wanting to bring in both whimsy and innovation,” he says.
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