At the high end supermarket in Frankfurt I bought some Italian organic Burrata from Campania. It was sitting in the fridge and I had no idea what to do with it. In tge evening I was looking for something light and fresh.
Finely sliced cucumber marinated in chive flour vinegar, olive oil, lemon salt and Asian pepper. A lit of roughly chopped flat leave parsley mixed in.
On top the Burrata, only seasoned with a good gluck of balsamic vinegarand a little pepper. I ate it with some rye bread with butter.
