The Dish on Burrata
FOOD & DRINK / WRITTEN BY CHOICES’ CHEF ANTONIO CERULLO
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In the 1900s in a southern region of Italy called Puglia, a type of cheese called burrata was born. The word burrata refers to the buttery consistency and almost buttery taste of this beautiful cheese. It’s a type of mozzarella, true. But instead of being a solid mass of cheese paste like mozzarella, burrata consists of a solid sheet of mozzarella cheese paste on the outside and a soft creamy inside made up of mozzarella pieces and cream whey, making burrata so buttery.
Today, you can find burrata worldwide. It’s become a popular cheese, and if you’ve tasted it, you understand why. For those of you who haven’t had a chance to taste this rich and delicious cheese, I need to stress that you keep it simple. Burrata is delicate, so it’s wise to keep it as uncomplicated as possible.
Plate it and let the whole mass come to room temperature; discard any whey that might have collected on the plate, then drizzle a little good quality extra virgin olive oil over the burrata and finish with a pinch of sea salt if desired. Of course, a hearty serving of fresh crusty bread is a must alongside burrata. But that’s all you need to do with it.
You could also serve it with fresh in-season tomatoes and chopped basil. That would be acceptable as well. Or you could even serve it alongside a fresh tomato pasta or rice dish or as a complement to grilled vegetables. A slice or two of prosciutto di Parma or San Daniele wouldn’t hurt, either. But don’t push it …
For a recipe featuring burrata written by Chef Anotnio, click here.
Antonio believes in preparing quality foods in the simplest of ways so that their true flavours can really shine. He’s not one for making complex meals, but he is well-known for making irresistibly delicious meals with simple ingredients. To test out some of Antonio’s recipes, visit choicesmarkets.com or pick up a copy of one of Choices’ Wellness Guides.