The Beauty of Burrata and Buffalo Mozzarella

Burrata

Burrata means “buttered” in Italian and is really rich. It is fresh cheese at its best. Burrata resembles a ball of mozzarella, but when you take a closer look you will find this round of cheese is softer, and when cut, has an interior that spills out, revealing soft, stringy curd and fresh cream.

Herma’s serving suggestion…

Caprese Salad

The most popular use of Burrata is to use it to create a Caprese Salad. Fresh and healthy with lots of beautiful texture this is probably the most summery salad one can create. Place pieces of Burrata on top of tomato slices. Add basil leaves and drizzle with olive oil and balsamic vinegar. Season generously with salt and pepper.

Burrata on Baguette

Herma feels when you have good quality, beautiful foods like Burrata it is best to keep the tasting experience simple. Dust Burrata with freshly ground pepper and herbs and drizzle with olive oil. Simply spread on top of grilled baguette slices.

Burratta’s milky mildness also lends itself well to acidic, flavorful foods.  Pair with prosciutto, roasted tomatoes, cherry tomatoes, olive tapenade or pesto. Also pairs well with fruits. See recipe ideas and other serving tips for Burrata below. 

Buffalo Mozzarella

Buffalo Mozzarella is creamier, softer, and far more flavorful than that of cow’s milk cheese with a tanginess and depth of flavor that is all its own. This can be attributed to water buffalo milk’s high fat content — nearly double that of cow’s milk. It’s primarily produced in the hills around Naples where water buffalo are most plentiful.

Herma’s Serving Suggestions…

Buffalo Mozzarella on Baguette 

Top Manoucher Baguette slices with buffalo mozzarella and broil the slices in the oven. Top with your favourite Salt Spring Kitchen spread.

Buffalo Mozzarella on Greens

Cut mozzarella in cubes. Coat with pesto and olive oil. Marinate at least 30 minutes before placing cubes on slices of cucumber, bell pepper and endive or radicchio leaves. Best served on the same day it is made.

Buffalo Mozzarella may also be enjoyed as a Caprese Salad (with tomato and fresh basil), on pizza and in pasta, omelets and casseroles.

Burrata Recipes

Linguine with Burrata and Capers

Recipe inspired by Rummo

Ingredients

Pasta:

360 g Rummo Linguine N°13

3 organic lemons, juice and zest

2 tbs capers, drained

1 clove garlic

Salt and pepper, to taste

45 ml extra virgin olive oil

Other Ingredients

8 tbs of fresh, grated parmigiana

2 Balls of Burrata

Instructions:

    1. Bring water to a boil in an ample pot and add salt. Cook the Linguine for 10 minutes.
    2. Sauté garlic in olive oil. Add capers and sauté just until fragrant, 30 seconds. Add lemon juice.
    3. Drain the pasta and toss well with the sauce in the pan. Remove from heat and serve pasta.
    4. Add torn burrata cheese, freshly ground black pepper and fresh Parmigiana. For more lemon flavor, grate lemon zest on top of your pasta before serving.

Prosciutto, Baked Pears and Burrata

Ingredients:

3 pears, washed and cut into six lengthwise wedges – 3 tbs Honey – 1 tbs Aged Balsamic – 18 slices Prosciutto – 3 Balls of Burrata  – salt and pepper to taste

Directions:

  1. Preheat oven to 375°F
  2. Mix the honey and balsamic vinegar in a bowl and toss with pears to coat.
  3. Arrange on a baking sheet and bake for about 25 minutes, or until tender, turning once. Let cool.
  4. Retain the cream that oozes out of Burrata by initially cutting it open in a bowl. Cut the Burrata into 18 slices.
  5. Place a slice of prosciutto flat and brush with Burrata cream. Add salt and pepper. Place a wedge of pear and a slice of burrata, at one end, leaving about ½ inch of prosciutto overlapping. Roll into a tight bundle. Skewer if need be.

 

 

Other Burrata Ideas

Mushroom & Burrata on Crostini

Place Burrata and sautéed Shitake and Cremini Mushrooms on top of crostini or toasted baguette to create a soft, luscious combination. Sautee mushrooms in olive oil, garlic and lemon juice before placing on Crostini/baguette.

Also try Burrata and Garlic Scape & Kale Pesto on Homemade Crostini/baguette with Fennel Salami on the side.

Swirl of Marinated Pasta Capped with Burrata

Cap off a swirl of marinated spaghetti with Burrata. Add cherry tomato and Parmigiana Reggiano for a perfect finish.

Prosciutto and Peas with Burrata

Place two pieces of Burrata on top of 4 slices of Prosciutto. Top off with pea mixture involving fresh mint, lemon juice, olive oil and fresh Parmigiana Reggiano. The result? Refreshing flavours perfect for summer.