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The Housemade Burrata “Panzanella” at Truffles is a beauty. A rotating mix of vegetables (Right now it’s peppers and eggplant.) are chopped, cooked and piled with prosciutto into an olive crouton shaped into a round mold (the “pan” in panzanella). The dish is then crowned with fresh burrata and sprinkled with smoked sea salt. That ball of fresh mozzarella with a creamy center makes this salad ultra-luxurious.
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This article appears in January 2014.
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Meera began working at Sauce in 2008 and is responsible for the design of Sauce Magazine. She has a masters in journalism with an emphasis in magazine design from Mizzou and she has a habit of hoarding... More by Meera Nagarajan
