I recently began dreaming of this burrata caprese we had in Seville. Lightly dressed arugula topped with salty olives, luscious roasted tomatoes, fresh pesto, chopped sun-dried tomatoes, and, of course, a creamy sphere of burrata. Oh. My. Goodness. Quite the reminder that I don’t give burrata nearly enough love in my life!
Surprising, really. I’m pretty sure you know by now that I adore me some cheese. Of course, burrata isn’t just any old cheese. Burrata is like Mozarella’s sophisticated city cousin. Mozarella is that super cool girl next door, until Burrata comes to town with her soft curves and smooth moves. Oh, she’s definitely sexier. Mozarella is Audrey Hepburn. Burrata is Sophia Loren.
Why do we ignore it so? Well, first of all, it’s not nearly as easy to come by…at least, the good stuff. Your average supermarket probably has something floating in brine with a “burrata” label on top. But, you need to keep hunting – DiStefano’s is a good place to start. Or, make it yourself! Quality ingredients, including milk from grass-fed cows with a higher fat content, are the key to burrata’s heavenly center that oozes forth when pierced. When done well, all you need is a crusty loaf of bread…or, you know, a spoon. Why not?! You only live once.
That said, burrata is an excellent accompaniment to both sweet and savory dishes, particular in summertime – fresh tomatoes, sweet peaches, onion relish…salads, pastas, the most amazing burger! Here are a few recipes to get you started:
Pasta with Corn, Burrata, Pancetta, and Chilies
Burrata Pesto Burger
Lemon and Olive Oil Marinated Fennel with Burrata and Mint
year of months 