Burrata with housemade focaccia, mint-pea mash, asparagus, breadcrumbs, pickled shallots and micro greens
Photo Credit: George Lomas Photography
Burrata Through the Seasons
Under the Sun Pub & Pizza | Boulder, Colo.
Ryan Cain
When your restaurant concept is elevated pub fare, adding burrata to the starter menu is perfectly on point. “Burrata is such a good shared plate, and it sells itself, in my opinion,” says Ryan Cain, kitchen manager of Under the Sun, one of Colorado’s Mountain Sun family of pubs. But he doesn’t rely on the inherent popularity of the decadent Italian cheese, opting to “keep things interesting,” by changing the dish quarterly, reflecting what is in season and exploring different ways to maximize the flavor experience.
In spring, the Burrata appetizer is placed upon a bed of fresh mint and pea mash, with smoky wood-roasted asparagus, brown-butter breadcrumbs and pickled shallots. Topped with local micro greens, the dish is served with crispy housemade sun-dried tomato focaccia. “Together, this brings a full, bright flavor that can only remind me of one thing: spring,” says Cain. “It’s smoky, salty, nutty and acidic, and the textures just go crazy together—crunchy, creamy and tender. It’s everything I look for in a dish.”
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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