- Bring all sauce ingredients to a boil in a large pot. Simmer until reduced by 1/3. Cool and reserve.
- Toast bread with olive oil and salt.
- Inject an 8 oz. ball of burrata with about 2 tablespoons of sauce using a meat or barbecue injector. Serve burrata with toasted bread and finish with a drizzle of oil for plating.
Recipe created in partnership with Chef Robbe Felice at pastaRAMEN.