Nothing unites people quite like food. To celebrate the black men and women who are using food to connect cultures and communities, we’re sharing some of our favorite recipes from chefs, at-home cooks, and food lovers who know that great flavors can bring us all together. Giovanni Meyer, a Toronto-based chef and founder of Pinch of Black Salt, shares this recipe for buratta that will make you feel like you’re in the best restaurant in Italy.
TOMATO POWDER INGREDIENTS
1/2 cup dehydrated tomato
1 tsp sugar
1 tsp salt
1/2 cup unsalted butter
1/2 cup all-purpose flour
SPRING HERB JUS INGREDIENTS
1/4 cup Fenugreek
2 tbsps basil
3/4 cup cucumber (peeled and diced)
3/4 cup simple syrup
3/4 cup ice water
1). Slice tomatoes into quarters, dehydrate at 150°F for 12 hours. When completely dried, blend in a coffee grinder or blender to a fine powder. Combine with other ingredients and spread on a parchment paper lined sheet pan for 8-10 minutes @ 350°F.
2). Blanch Fenugreek and Basil for 15 seconds, add to ice water to cool down. Drain and pat dry, combine in a blender with other ingredients, blend until smooth. Strain through a fine strainer, reserve in fridge.
*This water is for blending, you can reuse the ice blanching water to cool down ingredients or use fresh ice water.
3). Pull apart Burrata, reserve. Pour jus into a bowl. Place burrata, sprinkle powder, use micro greens that contribute to flavour.