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Chef Justin Walker from the restaurant Earth in Kennebunkport shares a recipe for a simple and wildly adaptable Italian dish called "burrata." Chef Walker will be participating in the upcoming Kennebunkport Festival.

More information: Earth

More information: Kennebunkport Festival

RECIPE:

  • 1 lb Maple Brook mozzarella curd
  • 8 oz blended hand dipped ricotta
  • S and P
  • 4 oz bottle dark avacodo oil

Cut curd into 1/2 inch cubes and place them in 185 degree salted water

With a spoon slowly work the pieces of curd into a soft stretchable mass

Once stretchable. Pull the curd into a 4 inch sheet

Place an once of blended ricotta in the center of the sheet and form into a ball

Place ball in a cup and drizzle with the avocado oil

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