Story of the Dish Creamy burrata balances Cantabrian anchovies and bottarga while candied lemon adds fragrance, sweetness and acidity. Ingredients 1 lb burrata; heavy cream; olive oil; 8 Cantabrian anchovies; lemon; sugar; 1 oz bottarga di muggine; micro basil; fennel fronds. Preparation Blanch lemon julienne twice, then simmer in syrup until translucent. Blend drained burrata briefly with cream and olive oil. Place on tasting spoons, fold one anchovy over each, add candied l

Baked eggs in concentrated San Marzano tomato sauce with burrata, basil, olive oil, and grilled rustic bread.

Italian Sardinian Fregola with Red Prawns, Bisque, Burrata and Lemon Story of the Dish Fregola is one of Sardinia’s most distinctive pasta traditions, toasted into tiny granules that absorb broth while retaining a pleasantly firm texture. In this restaurant-style version, the fregola is cooked risotto-style so the bisque and starch build a glossy sauce around each grain, while red prawns, burrata and lemon create a balance of sweetness, salinity, richness and freshness. Frego