#burrata

#burrata

Pizza in padellino originated in Northern Italy but it reminded me of the first deep dish pie I tasted in my adolescence. Modeled after a Chicago-style pizza, it was served hot from the oven in a cast iron container with a highly risen crust. The dough got crispy and browned around the edges, bubbling up to form thin edible spikes. But the center remained a pliable and tender chew.

Belotti's spaghetti pomodoro ($19.95) is on this list of cherished classics I continuously return to. There is the obvious argument for making a dish like this at home, of course, and there's the even more compelling idea that one should branch out at Belotti and certainly order their hen-of-the-woods pappardelle, or perhaps the bigoli in duck sugo. But the pull of a perfectly-balanced, cheery plate of warm spaghettoni - which are slightly thicker than your average spaghetti noodles - is often too irresistible to change course.

Its origin clearly derives from either Hawaiian shaved ice or granita, that classic Italian frozen dessert made by stirring and scraping or grating a sorbet-like base into shavings, and the approach essentially applies granita principles to fresh produce, while at the same time cutting out all of the hassle: simply pop any surplus or past-its-best fruit or vegetables in the freezer until they're rock solid, then grate!

Burrata is not just for summer; it pairs well with spicy or creamy dressings, crunchy vegetables, and offers a fresh twist beyond traditional recipes.