Burrata cheese phoenix

Things seemed very dialed in the night we visited. Fenice also offers a seasonal soup, Zuppa di Stagione, which in this case was a light, scrumptious tomato basil soup. There are a number of appealing small plate choices to share or which can serve as an appetizer at Fenice. And, as is the case with much of the Fenice menu, this dish is gluten-free; the coating is made with rice flour as opposed to wheat flour.

I counted some 15 gluten-free dishes at Fenice, which is very good news for guests like my wife, who is gluten-free. The warm grapes in Sherry were wonderful with the fresh, creamy burrata. The boneless steak came sliced into medallions, perfectly cooked as ordered, with really good pommes frites and a heavenly sauce of cream, Brandy, mustard and, I believe, butter.

It was silky and sensuous, I could have drank a pint of that sensational sauce! As the cheese gets warmer, it will become more string like and will have more elasticity. Meanwhile, add the mascarpone and ricotta into a mixing bowl with heavy cream and season with a little salt. Mix well until well incorporated and smooth. By this time the cheese should be smooth and lump free. Take 4 oz. If it cools too quickly, it will be harder to shape. If this does happen, just let the cheese rest in the hot salted water for a bit to warm back up.

You should be able to stretch the cheese to an 8-inch diameter circle. Then add your cheese filling to the middle, and twist and pinch the bottom of the warm mozzarella to enclose. You are commenting using your Facebook account. Notify me of new comments via email. Notify me of new posts via email. The prosciutto was especially impressive — fresh, colorful and vacuum-sealed separately from the pizza.

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