Very neat and appetizing. To my taste, I’d like more pesto.
Rl3otic on
Wonderful plating i would really love to see more drops of pesto as the green instead of micro green, like 4 leaves less but 2x the amount of green pesto.
Jacque_ouizi on
I wish everyone would get over burrata already it’s incredibly boring and outside of murgia it’s tasteless mush
Plating looks beautiful though but I just had to get that off my chest
NewLeaseOnLine on
>aged balsamic
Yeah that’s how that works.
Nice plating.
ptcptc on
I like it. Just a thought, you could try going over the buratta with a torch. Had a dish like that and I thought the flaming added something to the plate.
All_Hail_Space_Cat on
This looks great chef! I agree with your decision on the micros. This some ppl don’t think about hiw much oil rubs on a plat and with fresh pesto, drips of pesto would look good for 15 seconds before it starts running around the plate with green oil and ruins the contrast of the dark sauce with the white of the buratta and the plate. Awsome job! Also the offset dollap of pesto on the buratta is great, I hate when a nice butatta is just covered in a pale green sheen from to much pesto dumped on it. A+
pomegranate7777 on
Great plating- sounds tasty, looks very appealing.
LuckyPollution on
What balsamic do you use and what does buratta taste like
modernjakecuisine on
Absolutely gorgeous!
*chefs kiss*
pinches_rubia on
Burrata (done right) is and always will be a panty dropper for me.
zicdeh91 on
Flavors seem a bit 90s, but that’s not a bad thing. That looks like a far different sun dried tomato than the vacuum sealed ones sales reps were pushing to start the trend in the first place. Plating is absolutely gorgeous.
M0ntanus on
Looks good. Vibrant colors, harmonic presentation, probably tastes awesome. 10 out of 10 for me.
12 Comments
Very neat and appetizing. To my taste, I’d like more pesto.
Wonderful plating i would really love to see more drops of pesto as the green instead of micro green, like 4 leaves less but 2x the amount of green pesto.
I wish everyone would get over burrata already it’s incredibly boring and outside of murgia it’s tasteless mush
Plating looks beautiful though but I just had to get that off my chest
>aged balsamic
Yeah that’s how that works.
Nice plating.
I like it. Just a thought, you could try going over the buratta with a torch. Had a dish like that and I thought the flaming added something to the plate.
This looks great chef! I agree with your decision on the micros. This some ppl don’t think about hiw much oil rubs on a plat and with fresh pesto, drips of pesto would look good for 15 seconds before it starts running around the plate with green oil and ruins the contrast of the dark sauce with the white of the buratta and the plate. Awsome job! Also the offset dollap of pesto on the buratta is great, I hate when a nice butatta is just covered in a pale green sheen from to much pesto dumped on it. A+
Great plating- sounds tasty, looks very appealing.
What balsamic do you use and what does buratta taste like
Absolutely gorgeous!
*chefs kiss*
Burrata (done right) is and always will be a panty dropper for me.
Flavors seem a bit 90s, but that’s not a bad thing. That looks like a far different sun dried tomato than the vacuum sealed ones sales reps were pushing to start the trend in the first place. Plating is absolutely gorgeous.
Looks good. Vibrant colors, harmonic presentation, probably tastes awesome. 10 out of 10 for me.