Burrata Nada

The last two weeks we have made Sunday sojourns to San Francisco. The destinations varied but all ended with a trip through the Ferry Building Market Place. We picked up bread from Acme Bread, cheese from the Cowgirl Creamery counter and a bento boxes from Delica rf1. The bento boxes only last the length of the Golden Gate ferry ride back to Larkspur. The bread and cheese are horded as a gourmet treats for our weekly menus. Recent food articles have touted the luscious taste of burrata. Gioia, a Los Angeles cheese maker is reported to make a great version of burrata. The only problem is availability. The creamy cheese has a short shelf life and sells out quickly. One day we will try this cheese, I promise.

For the short term we will feed our cheese cravings with Parmesan cheese crisps, AKA fricos. Put a piece of parchment paper on a baking pan and sprinkle small piles of shredded Parmesan on it. Bake in a preheated 350 degree oven until they melt into spiderweb shapes. Remove from the oven and cool. If you are feeling really creative you can make the warm crisps into shapes by wrapping them around a rolling pin. They make a great garnish for salads and soups, but are just fine going from pan to mouth.

start with shredded parm

roll if you want to

Stackable Fricos