Mulino a Vino is a NYC hot spot renowned for Chef Massimiliano Eandi’s exquisitely plated, energetic approach that spans from delicately creamy to bold and spicy. Popular on Mulino a Vino’s menu is “San Daniele’s Miracle,” a breathtakingly scrumptious combination of flavors. San Daniele Prosciutto is served with fresh burrata and tomato carpaccio on the restaurants own luscious homemade focaccia buns. Just like all their dishes, it’s offered in three different portions: small, medium and large. Perfect to share!
You can make a version of Chef Eandi’s dish at home. Serve each guest an open faced focaccia sandwich. Spread one slice with fresh burrata topped with micro greens. Top the other slice with tomato carpaccio (recipe below) and lots of thinly sliced San Daniele Prosciutto. Mmmm!
1 heirloom tomatoes, thinly sliced
Cajun spices, such as McCormick Cajun Seasoning
Sea salt and freshly ground black pepper
Fresh basil leaves, thinly sliced
Season the tomatoes to taste with Cajun spices, chili powder, salt and pepper. Top with basil leaves and drizzle with a little olive oil.