Looking at Aramis's post on Salumeria Rosi and more specifically, Burrata, it triggered a food memory I had earlier this year in Italy.
Stracciatella.
The creamy center of a brick of Burrata.
I believe it's a Pugliese dish (southern heal portion of the boot penninsula), and since my brother in-law is Pugliese, it made sense for them to serve it at home.
I gotta say, this is one of my favorite dishes I've ever had. Spreading this on a nice piece of country bread, and eating it with grilled vegetables marinaded in herbed olive oil is an all time favorite of mine.
Simply put, La Dolce Vita!
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