This gets done in a flash when all the ingredients are assembled … fresh burratina from Puglia, tomatoes on the vine, sweeter than sweet, olive oil, fresh basil, avocadao oil, a terrific balsamic reduction and a dash of salt and pepper.
- Place a burratino in the serving dish, drizzle the avocado oil over it.
- Add sliced tomatoes, scatter the basil leaves.
- Grind a bit of sea salt and pepper onto the cheese.
- Splash a bit of the balsamic reduction over it in a nice ruby red rich squiggle.
Tastes better than it looks, these pix don’t do it justice. But oh, the burst of flavours, the freshness of the ingredients, the crunch of the seasoning. Don’t need a single thing more.
Some pix of ingredients off the web, with thanks.
... go via mysore-bhandipur-masinagudi-ooty. at bandipur, after the police checkpost is a left turn over a narrow bridge to masinagudi up the sigur ghat (36 hair pin bends). if you miss this turn, go via gudulur. you are adding 60 kms and two hours so make sure to come via sigur ghat. this takes you to ooty. at the main ooty signal, called charing cross, the straight road goes to coonoor which you don’t take but turn left towards kothagiri. there is a five way fork a few kms down this road, you take the road the two o clock, which goes to kothagiri. 19 kms from ooty is the village kattapattu. here you turn right (its a sort of hairpin) towards coonoor. 5 kms approx from kattapattu junction is our village bettati. anthony should know the way up to the house for sure. call if in doubt. safe trip. try to leave by 5.30 a.m. to get to bettati by lunch. excited.
A morning in the sun, birds (just red whiskered bulbuls and oriental white eyes), friendship, conversations and catching up … fueled by red wine, a cheese platter with a baked brie centerpiece, artisinal bread, salted almonds and dried strawberries and grapes.
And this, followed by a light lunch of grilled fish and salad.
Pictures of Grover La Reserve from http://www.indiamarks.com/top-5-red-wine-brands-india/