Michael Chiarello cooks Burrata Caprese with Heirloom Tomatoes, Basil Oil, and Spicy Balsamic "Caviar" at the 2011 Food & Wine Classic in Aspen.Michael Chiarello cooks Burrata Caprese with Heirloom Tomatoes, Basil Oil, and Spicy Balsamic "Caviar" at the 2011 Food & Wine Classic in Aspen.

By Food & Wine

You May Like