SBE’s lastest restaurant, Mercato di Vetro, focuses on classic Italian small plates from Cleo’s Danny Elmaleh. This week, the chef offers a way to bid final farewell to the year’s dwindling stone fruits. Grilling them carmelizes all that end-of-season sugar, while that gooey lump of burrata matches sweetness with richness. It’s a dish that might seem out of place in the latter half of October until you look at the weather report for this weekend. A grilled salad might actually hit the spot.
· 2 fresh peaches peeled
· Small handful of arugula
· Standard Burrata mozzarella ball
· 2-3 micro basil leaves
· Dash molden salt and pepper
· Splash rosemary garlic oil
· Splash gold balsamic vinegar
Preparation: (Note: prep all ingredients before combining) ·
Cut a burrata ball in half and place in the center of the plate. Season with molden salt and pepper.
· Grill peaches in a grill pan just until grill marks appear on both sides of the peaches.
· Remove peaches from the pan and drizzle with a rosemary garlic oil and gold balsamic vinegar gastrique on separate plate
· Place peaches around the burrata and add arugala garnish with micro basil.
· Drizzle olive oil over burrata and arugala.