FW Tasting Notes

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This is the curds of mozzarella mixed with cream and it becomes a burrata when the shell of the mozzarella, or the skin, is stretched around it. It's made with fresh mint, some blanched english peas. What's not in your recipe are some unblanched sugar snap peas. That are just washed, the string removed, and then cut on the bias. And I love to put the sugar snaps along with the English peas because they are just so crunchy and fresh. [BLANK_AUDIO] Fresh cracked black pepper. Can you say that fast? Fresh black, black, black, black. Cracked nut. Kosher salt. Some Reggiano parmesan grated into it. All right, I'm gonna line the plate with a little speck, which is a smoked, What is that, Nancy? It's smoked prosciutto. The two cheese I'm going to be using are from a new Mozzarella company called De Stefano out of Los Angeles, they do ship. And I think Mario you used De Stefano in Las Vegas, I think at both your restaurants there. Yes but when we're in Las Vegas we call it De Stefano. Oh okay, it's okay, I use to call our restaurant Mozza Motza rather, mozzarella always, and Mario Had to correct me. He let me know it was not a Jewish restaurant we were opening but we are opening an Italian restaurant and in Italian its Motza. Right?>>Exactamento>>A fresh grating of Reggiano Parmigiano, and haha the first dish is done. [SOUND]
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FW Tasting Notes


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