See that bowl with the white stuff in the middle of the photo? If you're lucky enough to come across some Burrata cheese, please don't hesitate to pick some up. A little pricey, but worth every dollar! It's a food experience you're not likely to forget. I owe this wonderful find to my Floridian co-worker Mary. Recently, Mary emailed me asking if I ever had Burrata. I asked her if it was related to a Burrito :-) She replied "Google it." Then she said something like "I WANT SOME"!! When I Googled, I landed on the Fine Cooking website, and here is what they said about Burrata:
What is it? Burrata (boor-rah-tah), a fresh mozzarella-like cheese from the Italian region of Puglia, is prized for its rich milky flavor and its two textures: a soft, elastic, spongy outer layer wrapped around a creamy, oozy interior. Burrata is delicious paired with crusty bread and flavorful ingredients like prosciutto, tomatoes, olives, nuts, and herbs. Some say burrata (the name derives from burro, butter in Italian) was first created as a means to use up leftover scraps of mozzarella cheese. The cheese makers would add cream to the scraps and wrap them in a pouch made from a larger piece of mozzarella. As with regular mozzarella, burrata was originally made with water buffalo milk but is now more typically made with cow’s milk.
How to prep: Burrata's soft, almost liquid interior can make it a challenge to slice; use a serrated knife for the best results.
How to store: Highly perishable, burrata should be eaten within 24 hours of purchase and is considered past its prime after about 48 hours.
On vacation this week, I found Burrata in a Wegman's store. We celebrated with just the ball of burrata, sprinkled with salt, pepper, and a good olive oil. Spread it on some good bread, sliced up some heirloom tomatoes for the plate, added some olives and ate away. You must try this wonderful cheese.
Just perfect for an easy lunch. The weather was nice enough to eat it outdoors as an appetizer.
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