It’s with great shame i admit i was a Burrata virgin, but today my beloved readers, something amazing happened… Are you ready for the big news? Well… I lost my virginity to mozarella’s creamy cousin! No no, don’t clap, i think it was long overdue and yes – i’m a changed man! Finding her was a game of hide and seek as she can be quite elusive in this big city, but when i saw her this morning at the Italian specialty store and gathered the courage to invite her into my shopping cart i already knew we were meant for each other. I made room for her among lettuce and potatoes and as a true gentleman – carried her with my trembling fingers to a comfy spot. Later, she was everything i expected her to be.
As you can see, burrata resembles nothing more than a ball of cow’s milk mozzarella with a topknot. But there’s a surprise inside: a creamy, soft, lava-like center that, once the cheese has been cut open, slowly and irresistibly oozes out onto the plate. It’s spreadable love.
Burrata is a magnificent cheese and a relatively modern specialty but it must be consumed fresh, no more than 48 hours after production. According to a fellow private chef, its marvelous liquid center is best scooped up with slices of crusty country bread with a drizzle of olive oil and some cracked pepper, and is excellent when enjoyed with of a bottle of Montepulciano (now that i have to repay him for his advice, anyone knows good hair loss treatment?) Try also tossing Burrata into pasta, such as penne or spaghetti. For a truly rich caprese salad, encircle fresh Burrata with slices of ripe red tomatoes and torn basil leaves, drizzle also with olive oil and a twist of fresh black pepper. And yes you can do it the Zen way: big blops onto a pizza. But what isn’t good on a pizza?
Wednesday, February 27th, 2008