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Burrata

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Here is a good article with a couple of interesting recipes regarding burrata, the new-to-me cheese that is so delicious. http://www.thewinenews.com/octnov06/c...

It can be made from cow's milk or "di bufala" (which is the version I've tried), and it is quite decadent and rich. The pizzeria I go to only has it on Fridays and Saturdays, shipped in directly from Naples, Italy. They serve it on a platter with slices of their own home-made panini bread, sliced grape tomatoes, prosciutto, fresh basil and drizzled peppery olive oil. Wow, just remembering it to describe it here gives me a craving for Friday to come soon! (Locals, it is Pupatella Neapolitan Pizzeria in Arlington, Virginia).

Have you got any neat ideas for burrata? How have you sourced it? This article, by the way, has a method for making your own. I've never embarked on cheesemaking, but it could be fun.

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  1. I haven't done burrata, but I've made homemade mozzarella (which is similar). My conclusion was that it's fun once, but not worthwhile on a regular basis if you can find somewhere to purchase it for a reasonable price. Too messy and time consuming (and you inevitably burn your hands). I'd guess the same applies for burrata.

    1 Reply
    1. re: monopod

      I agree with monopod about mozzarella, but good burrata is SOOOOOOOOOOOOOO expensive, it might be worth it. However, what I have learned about mozzarella in my many attempts at making it is that it's not as easy as it looks to get a really delicious tasting and properly textured cheese, and that will probably go double for burrata. I plan to try it at some point, but I think the key to making one that rivals what you can buy in the specialty shops is really good and possibly non-ultra high heat pasturized milk, which is hard to find - and obviously buffalo milk is out!

    2. Hi alkapal! That restaurant version by you sounds really good! I hate it when they ruin a beautiful piece of cheese like that with sad, tasteless sliced tomatoes! Grape ones are a great sub.

      I went to a restaurant in Redondo Beach (okay, it was more like a bar/resto) but I love what the chef did to the burrata, she put a warm tomato confit over it, with sun-dried as well as roasted cherry & grape tomatoes & a splash of balsamic over it. Served with grilled bread, the flavors were incredible, with the warm, acidic tomatoes, the tangy vinegar and the cool and creamy cheese. My favorite way to eat it by far!!

      I have recently thought about trying to make some cheese, unfortunately with my little lactose problem, I'd probably get sick, so I have to take it easy when that stuff is around. At least that's one way to help the waistline! Anyway, here in LA, I usually buy some at my gourmet grocer, or specialty Italian shop. We also have a new mozzarella bar by my DH's office, which I'm dying to go to, and see if you can buy cheese directly from them.

      4 Replies
      1. re: Phurstluv

        hi there phurstlove, that roasted tomato confit you describe is similar to one that i saw on katie parla's blog. i'll see if i can find the link. http://www.parlafood.com/burrat/

        i seem to recall another treatment from the roman restaurant "roscioli." Here are three dishes from their menu. (two say buffalo mozz, one says burrata). http://www.salumeriaroscioli.com/Rosc...

        >>>>>

        Buffalo mozzarella and Spanish Anchovies from Mar Cantabrico
        3 bits of buffalo mozzarella from Paestum
        with Cantabrian anchovies and Amalfi lemon

        Hamburger di Mozzarella
        Buffalo mozzarella from Paestum with grilled Praga Ham,
        semi dried cherry tomatoes and pepper

        La Burrata
        Burrata from Andria with Black Pepper from Malesia
        and semi-dried cherry tomatoes from Pachino

        <<<<<<
        ~~~~~~~~~
        the burrata definitely needs some acidity to cut the richness.

        1. re: Phurstluv

          I have recently thought about trying to make some cheese, unfortunately with my little lactose problem, I'd probably get sick, so I have to take it easy when that stuff is around.
          ~~~~~~~~~~~
          well, ricotta certainly wouldn't be ideal for you, but the lactose content of mozzarella is practically zero...so i say go for it!

          1. re: goodhealthgourmet

            Really?? You shittin' me?? Then why do I get a stomach ache after eating pizza? I def have to take those little pills when I eat pizza.

            But I have noticed on balls of the bufala mozz it does say no lactose. But that's not the cheese the pizza shop uses, ; ))

            1. re: Phurstluv

              totally not shittin' you...though if you're doing it to yourself after eating pizza, clearly *something* isn't making your system happy ;)

              seriously, some fresh, unripened cheeses are higher in lactose than aged varieties, but mozz is an exception...it contains less than 1g of lactose per ounce.

        2. when tomatoes are not in season-or not quite there yet I like it with grilled peaches and an herby vinaigrete and some baby green lettuces. Yum!

          4 Replies
          1. re: artychokeasana

            Where are tomatoes not in season yet but peaches are?

            1. re: Phurstluv

              Often here in the SF Bay area I am able to get good peaches before I can get really good tomatoes-especially if I am looking for heirloom tomatoes-which I usually am.

              1. re: artychokeasana

                Really? That's interesting! We get heirlooms year round down here in LA. I'm sure they are grown in hothouses in the winter, though.

                1. re: Phurstluv

                  We have heirlooms available for about 3/4s of the year-but the winter ones are really expensive and generally not all that ripe or flavorful. Lucky you to have them available all year long-I long for a good tomato in February and March. Peaches seem to come in about a month sooner than tomatoes up here-

          2. The Pastosa on Richmond Ave in Staten Island sells it, but only around the holidays; I just asked the owner about it, he gets only about 20 or so at a time. SO so good.