GC introduced me to serving figs with burrata. For this dish, simply tear ripe figs in half and arrange on a platter around large pieces of burrata. Sprinkle with crispy rosemary (fresh rosemary that has been sautéed with olive oil over medium heat until crisp and then patted dry with a paper towel), season with salt and pepper, and drizzle with olive oil. Serve with fresh bread and a nice bottle of wine.
If you start with good ingredients, dinner often makes itself. Tonight, I simply sliced some beautiful heirloom tomatoes and arranged on a platter around a large ball of burrata, drizzled with extra virgin olive oil, and sprinkled with torn basil leaves, gray sea salt and a little black pepper. I served with freshly baked bread.
Given that today is Cinco de Mayo, the anniversary of the Battle of Puebla, a day that seems to be more celebrated in the United States than in Mexico, I prepared Camarones en Mole Poblano.