Caramelized Figs and Burrata Recipe from Chef Luke Venner

Sometimes simplicity is best when it comes to cuisine. If you’ve ever eaten in Tuscany, you know this well. Great ingredients, prepared beautifully, and you’ve got yourself something delicious. Chef Luke Venner of Elm in New Canaan can execute the most elaborate dishes you’ve ever seen with layers of flavors and nuance, but he knows when to let the ingredients speak for themselves. We suggest sourcing your Mozzarella and herbs fresh from your local Farmers Market or cheesemonger. This simple dish is simply perfect. Enjoy his recipe for Caramelized Figs and Burrata.

Caramelized Figs and Burrata Recipe from Chef Luke Venner

- 3 ripe figs (sliced in half lengthwise)

- 1 piece Burrata

- Arugula, Mint or Basil leaves

- Extra Virgin Olive Oil

- Raw Sugar

- Maldon Sea Salt

- Black Pepper

RECIPE: Place figs on an oven proof platter and lightly dust the insides with the sugar. Caramelize them quickly with a torch or oven broiler.

Gently tear the burrata ball in half over the serving dish and arrange the figs on top. Sprinkle with the sea salt, black pepper and the herb leaves and drizzle with a liberal amount of olive oil