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Feb 6, 2008 07:47 AM

Favorite uses of burrata

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!

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  1. 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

      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.

    2. 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

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

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

            1 Reply
            1. re: h2o

              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...