Burrata con Ciabattone with capers, olives, toasted ciabatta, tomatoes and fresh basil
Photo Credit: Eric Kleinberg
Burrata at Its Best
Mia Francesca | Based in Chicago
Jaysen Euler
Italian cuisine is all about simplicity,” says Jaysen Euler, COO of Scott Harris Hospitality, the umbrella group that includes Mia Francesca, a neighborhood trattoria offering classic Italian favorites. The Burrata con Ciabattone on the antipasti menu well represents this culinary vision. “While we change it seasonally, our burrata dish is always built off simplicity and quality. It’s a dish that appeals to all while still feeling elevated.”
The dish is an elegant starter. The creamy burrata is spotlighted on a bed of seasonal ingredients long associated with Italian cuisine, such as tomatoes, olives and capers; toasted ciabatta completes the classic stylings. “You can see the happiness on customers’ faces when they bite into that warm, toasted bread, with chilled, creamy cheese flavored with the confit tomatoes and pop of saltiness from the olives and capers,” says Euler. “The burrata has always been a mover for us. It appeals to all, making it a great starter that is easy to share.”
About the Author
Patricia Fitzgerald serves different roles on the Flavor & The Menu team, including writing custom content, Kitchen Collaborative chef spotlights and digital editorial content, as well as acting as a contributing editor for the print magazine. As owner of PFitzCommunications, she specializes in various areas of foodservice and hospitality, while also maintaining clients in other industries and professions. She can be reached at pfitzcommunications@gmail.com.Read More Stories by Patricia Fitzgerald
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