burrata
If you are concerned about losing too much weight over the Christmas season, try a burrata.
Burrata is a fresh Italian cheese, made from mozzarella and cream. The outer shell is solid mozzarella whilst the inside has both mozzarella and cream. This gives it quite a different texture from other mozzarellas. It should be served as fresh as possible and at room temperature. The name “burrata” means buttered in Italian.
I have already talked about the history of mozzarella and of course this is the same for burrata. It was first made around 1920 in a little farm in the town of Andria in the Puglia region.
The general consensus of opinion is that the factories found a way to utilise the scraps of mozzarella.
Burrata starts out like mozzarella. When making Burrata the still-hot cheese is formed into a sort of pouch which is then filled with the scraps of leftover mozzarella and topped off with fresh cream before tying up. The finished Burrata is traditionally wrapped in asphodel leaves and tied to form a little topknot, and then moistened with a little whey. The leaves should still be green when the cheese is served to show the freshness of the cheese.
When you slice or tear open the Burrata the cream flows out. The cheese has a rich flavour and is best eaten within 24 hours and is considered by the experts to be past its prime after 48 hours.
The flavours and different textures between inside and outside make it a perfect partner with prosciutto, crusty bread, fresh tomatoes and served with olive oil and cracked black pepper.
lovely burrata
slice it open
lunch
I served the burrata with cos lettuce, wild rocket, tomatoes, flat leaf parsley, basil, a little olive oil and some of Maggie Beer’s absolutely delicious vino cotto. She does a fig vino cotto and a seville vino cotto as well. Yum!
If you can’t get to Puglia or Naples for your burrata, your local deli is sure to have it.
I want some NOW!!
By: mary D on December 11, 2010
at 9:07 am
You can get some at Tartufo, the new restaurant at Emporium. They have it as an entree, and although perhaps not quite as good as the ones we get in Italy, it is pretty good. You should try it.
By: Liz Litzow on January 4, 2011
at 12:06 pm
I’ve never come across this cheese! I’ll keep an eye out for it – I need something to fatten me up before Christmas 😉
By: Joanna @ Zeb Bakes on December 11, 2010
at 9:50 am
Burrata is da bomb. I can seriously just eat a whole one to myself quite happily…
By: Lorraine @ Not Quite Nigella on December 11, 2010
at 12:41 pm
Magical. Thanks for this recipe and gorgeous photos!
By: Moira Drexler on December 11, 2010
at 12:45 pm
Somehow I don’t think I need to worry about losing weight over christmas, especially when people direct me to things like these!
By: Journey Photographic on December 11, 2010
at 1:21 pm
This is such a timely post, I was in truth concerned! But as NQN says that is “da bomb” and it is such a comfort to know it is lurking in the greenery just waiting for a bear with little restraint.
By: Jan on December 11, 2010
at 11:59 pm
Now how have I missed these delectable little white packages of luscious creamy goodness? As that’s what they would be wouldn’t they. I restrained myself from buying up big on Maggie Beer products just today. I was on the brink of spending a small bag full of money and decided it was best to step away.
By: cityhippyfarmgirl on December 12, 2010
at 9:18 am
Maggie Beer’s vino cotto is so delicious – you would not regret buying a bottle.
By: bagnidilucca on December 12, 2010
at 10:53 am
My goodness. How have I lived without this until now, I don’t believe I’ve ever indulged. Wonderful.
By: Anna Johnston on December 12, 2010
at 9:46 pm
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By: Coq en Pâte : La crème de la cuisine dans un magazine » La Burrata, crème des mozzarellas on May 6, 2011
at 9:31 am