You’ve had it, right? It is EVERYWHERE these days. Burrata crostini, burrata pizza, burrata and eggs, burrata and pasta….the list goes on. It is the ‘it’ cheese right now and I don’t think it’s going anywhere for a while.
I first had Burrata at A16. They serve an amazingly simple dish of crostini, burrata, olive oil and sea salt. If you want to get the real essence of burrata, this is the way to do it.
Burrata is to mozzarella what a marbled prime rib is to a piece of turkey. Both are good, both have their place but, when its time to indulge, the latter is less appealing. Imagine a ball of perfectly silky fresh mozzarella. Now, cut it down the middle only to find it filled with soft mozzarella and cream (‘panna’). Hello?! It’s soft texture melts in your mouth and the added cream makes it almost sweet. It is highly perishable so, if you haven’t had it yet, it may just be that you don’t live close enough to to a creamery that is making it.
I prefer it pretty naked, hence I love the version at A16. If you haven’t tried it yet, find your favorite cheese monger, ask for a ball of the ‘good stuff’ and take it home. Toast some rustic Italian bread, get out your best olive oil and sea salt, and go to town…mmm-that’s good!