Indaco’s Pumpkin Trifecta

As the temperature drops and the leaves begin to fall, autumn flavors begin to appear and pumpkin can be found peppered on menus across the South. Newly appointed Chef de Cuisine Kevin Getzewich of Indaco in Charleston, South Carolina understands our fall pumpkin cravings and is working to satiate them with his fall Burrata, which includes, spiced nuts, honeycrisp apples, farinata, basil, and, oh yes, a trifecta of pumpkin: pickled, pureed and roasted. Burrata is a semi-soft Italian cheese made from either cow or water buffalo milk, similar to mozzarella. But whereas mozzarella is firm throughout, burrata has a layer of mozzarella surrounding a soft, molten center. In this dish, the creamy burrata makes a velvety backdrop for the tangy flavor of the pickled pumpkin, the sweet, the crisp Honeycrisp apple and the bright flavor of the basil.