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Favorite uses of burrata

azhotdish Feb 6, 2008 07:47 AM

I've special-ordered some burrata for my v-day menu and would like to get some feedback from those of you who have used it before - what was your most successful way of using it? I'd like to do basically an heirloom salad w/aged balsamic, but that is out of the question since that prep doesn't do much for my gf. Any feedback would be appreciated. Thanks!

  1. leanneabe Feb 6, 2008 08:13 AM

    If you can get a hold of good tomatoes, that's how I would serve burrata - with a good drizzle of balsamic. What doesn't your gf like about that?

    Personally, I've been known to just eat burrata plain or with some ground pepper. I also saw a roasted beet and burrata salad recently at a restaurant that looked awesome.

    1 Reply
    1. re: leanneabe
      azhotdish Feb 6, 2008 08:19 AM

      I think it may be a textural thing (or lack thereof). I found this recipe that looks interesting, and also incorporates bacon which I wanted to do.
      http://www.epicurious.com/recipes/foo...

    2. m
      Maximilien Feb 6, 2008 08:23 AM

      Add them to pasta AT THE VERY LAST moment; simple with olive oil black pepper and salt.

      I also like it with in season tomatoes.

      1 Reply
      1. re: Maximilien
        t
        The Sauce Feb 6, 2008 09:50 AM

        This isn't the sexiest preparation, but I have had a burrata, prosciutto sandwich in a baguette with olive tapenade. La Brea Bakery. Give it a try. So good.

      2. mollyomormon Feb 6, 2008 11:12 AM

        At Osteria Mozza here in LA, they serve it with bacon, carmelized shallots, and marinated escarole. It's awesome.

        http://biggestmenu.com/rdr/CA/Los-Ang...

        1. z
          ziggylu Feb 6, 2008 03:22 PM

          azhotdish, last time we were at La Stalla in downtown chandler, they were serving a burrata app we liked. It was the burrata with halved grape tomatoes and prosciutto. Would girlfriend go for that instead?

          1. h
            h2o Feb 7, 2008 05:42 AM

            Simply, on crostini, drizzled with very good evoo, a turn of pepper and maldon salt. So good.

            1 Reply
            1. re: h2o
              e
              elc515 Feb 10, 2008 05:03 PM

              My thoughts exactly. I love burrata so I try to make the preparation as simple as possible so I can really taste the flavor. The crunchy crostini, fruity olive oil and salt and pepper are perfect compliments in both taste and texture to the creamy and fresh barrata. Mmmmmm. I might have to pick some up this week...

            2. firecooked Feb 10, 2008 07:48 PM

              Now that I have looked up burata (what did we ever do before we could wiki things?), I am wondering, were did you special order this? Looks yummy!

              2 Replies
              1. re: firecooked
                azhotdish Feb 10, 2008 08:19 PM

                AJs on Camelback / 44th St - the cheese buyer said they special order it almost weekly (it arrives on Thursdays).

                1. re: azhotdish
                  firecooked Feb 11, 2008 04:14 PM

                  Thanks... I'll check with the AJ's by me (Ray and i-10), hopefully they can get it too!

              2. c
                cincyn Feb 10, 2008 07:54 PM

                I love burrata with proscuitto on a bed of arugula drizzled with a fine italian olive oil.
                It's always a hit at my dinner partys.

                1. p
                  pslopian Feb 11, 2008 04:27 PM

                  I saw a Lidia's Italy episode where she blanched and then sauteed some broccoli rabe with olive oil and a bit of garlic and them put the greens on some grilled bread with the burrata on top. Can't attest to the taste as I've never had a chance to get my hands on some burrata (although I've had it at restaurants - delicious!), but it looked very tasty.

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