Escobar’s chef’s burrata obsession
Amsterdam hotspot Escobar recently got a new chef: Venezuelan Fernando Paez Magro. He previously worked at Guts & Glory and Bar Centraal, is a star of Latin American cuisine, and has a full-blown burrata obsession.
Need burrata inspiration? Check out the Instagram hashtag #theburrataproject and you’ll come across the most diverse ideas. All created by chef Fernando, who sees it as a challenge to present the Italian cheese in a different way every time.
Why the fascination with burrata?
‘First of all, because it’s fatty. Flavorful fat. In the Caribbean, we mainly eat fresh, white cheese, so I think it’s in my DNA. Plus, it’s so versatile—fantastic for cooking.’
How did #burrataproject come about?
‘It started at Bar Centraal; we simply wanted to make a few different burrata dishes. But it became serious when we got a very good review from Het Parool and they called our burrata an “umami bomb.”’
How do you like to eat your burrata best?
‘Oof, there are so many ways! But I had lunch for weeks on end with burrata, salt, olive oil, and a slice of fresh sourdough bread, so I have a certain sentiment attached to that simple combination. At the moment, I’m making it with a butter infused with Muscat grapes that go on top. Great.’
Where can you actually buy the best burrata?
‘Without a doubt: Andria in the Italian region of Puglia. A bit of a cliché, but it’s simply burrata town. In the Netherlands, Marqt has a great one. Is there no Marqt nearby? Then you’ll have to find an Italian friend who can import it for you. Or call me.’
What is burrata sacrilege?
‘Burrata with tahini or peanut butter. DO. NOT. DO. IT. Seriously, believe me.’
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