We love burrata, and love it all the time since our local Trader Joe’s always has it in stock.
In this recipe from EatWisconsinCheese.com, burrata provides a different take on a fruit and cheese dessert. It’s more special than simply putting out a platter of cheeses and fruits, but not much more difficult.
A simple dessert with delicious, fresh flavors. Photo courtesy EatWisconsinCheese.com.
1. SCOOP granola into an individual bowl or onto a dessert plate.
2. SLICE fruit and arrange atop granola.
3. TOP with two quarters of a burrata.
4. DRIZZLE with honey and garnish with chopped pistachio nuts.
Burrata: a shell of mozzarella with a
creamy center. Photo by Elvira Kalviste |
WHAT IS BURRATA
Burrata is a fresh Italian cheese, creamy and luscious, made in the Apulia region of Italy. The name means “buttery” in Italian. It’s a hollow ball of mozzarella di bufala, filled with panna, cream that contains scraps of mozzarella left over from mozzarella-making.
How Burrata Is Made
Small pieces of mozzarella curd are soaked in a bath of hot water and sea salt. The cheese is then cooked and stretched with a wooden spoon until the curds can be stretched to create a pouch. The pouch is filled with a combination of mascarpone cheese, ricotta cheese and heavy cream, and tied off with a knot.
Some cheese makers use different recipes, but the center is always a rich, oozing cream. When you cut into the ball, the cream oozes out.
In Italy, the cheese is packed into plastic bags with a bit whey to keep it moist, and the bag is tied with a fronds of an Italian plant called asphodel, a relative of the leek. The cheese is highly perishable, and the leaf is an indicator of freshness. As long as the leaf is still fresh and green, the cheese within is still fresh. Dried-out leaves mean a cheese is past its prime.
This addictively good cheese was created by a mother (or father) of invention, in the Puglia region of southern Italy. Cheesemakers had curds left over from making mozzarella.
Who Invented Burrata
Somewhere around 1920 in the town of Andria, a member of the Bianchini family figured out how to repurpose the curds, and burrata was born. It was a local product, premium priced, and remained the delight of the townspeople only for some thirty years.
In the 1950s, some of the local cheese factories began to produce burrata, and more people discovered its charms. Only in recent years, thanks to more economical overnighting of refrigerated products, did we find it in New York City’s finest cheese shops.
It was love at first bite.
When we first wrote about burrata seven years ago it was hard to come by, made only in Puglia and flown to the U.S. The limited amount that was imported went straight to top cheese stores; the minute it appeared on store shelves, it was snatched up by burrata lovers on the prowl. (We knew what day of the week the plane set down.)
But that’s old news. Since then, American cheese makers have been making burrata, and much of it is just as delicious and creamy as the Apulian product.
Burrata works with sweet or savory pairings. In addition to fruit (figs, pears…any fruit, really), serve it as a first course, cheese course, light lunch or snack:
For breakfast the next day, we married the burrata with pan-fried slices of herbed polenta and sundried tomatoes, but it could just as easily have been fruit and honey.
The memories still resonate happily, whenever we pass a cheese case.