Don’t get me wrong, I love a good Caprese — especially now that we’re entering full-blown tomato season, but I’m hoping for more creative, out-of-the-box uses.
I’ve had a dreamy burrata appetzier a couple of summers ago with olive oil, finely diced preserved lemon, sorrel, and fennel seeds that I recreated (minus the sorrel) at home when we got back. I’ve also placed a globe of burrata or spooned stracciatella on grilled veg like zukes or peppers.
Surely, there are manifold more interesting ways to use those delectable dairy products?
Harters
(Who put the ram in the ramalamadingdong? DEMAND ANSWERS)
2
There may be more “interesting” things to do with burrata but, to my mind, nothing beats its use in a Caprese or something similar. I take the view that an ingredient so good deserves to be not fucked about with.
Although I do like the sound of your idea of using it with grilled veg.
3 Likes
Presunto
(--> Back in Athens - Goat's/Sheep's Yoghurt every day ... [Fleeced Taxpayer :@)) :@)) ])
3
Can’t get enough of these creamy soft cheeses. Sometimes I like them with (warm) honey and chopped pistazien/fresh figs. In risotto-style grain dishes. Pasta. Even cover them in grated salt-cured yolk. Or just with some good olive oil and bread!
Figs… are showing up in the markets this week. Warmed figs or roasted to full caramelized glory goes well with these tasty cheeses as does grilled peaches.
Natch, my thoughts easily glide to a loaf of excellent crusty bread with homemade jam and gooey cheese just as fast.
Ah, yes. I think I did a fig combo once, too, but found it a bit too sweet. @Presunto I love the addition of chopped pistachios — well, on most anything, really !
I avoid buying stracciatella because I have no self-control around it - I eat it straight from the tub with a spoon, just a sprinkle of sea salt to heighten the sweet creamy flavor. I prefer burrata and mozzarella di bufala straight too, but at least their size (usually) helps limit my intake to a reasonable serving!
This summer I started subbing burrata for mozzerella in pasta dishes. I like making a caprese pasta or a corn and tomato pasta when those vegetables are in season. The softer, creamier texture of burrata plays well here.
I cut a round of burrata in half and place it on the plated serving of warm pasta. We’re two people, so dividing a small round of burrata works. I have seen globes of burrata in different sizes, so hoping that everyone can find a serving size that works for their household.
The creaminess starts to meld with the warm pasta immediately, though the real fun is at the table. Then you get to cut through the burrata with your fork to distribute the cheese over your pasta.
I’ve actually not seen it here in the boonz — another reason of many to look forward to our Philly stint this fall — but we saw it a few times at the Italian market in Berlin. I never bought it bc I’ve only ever seen it as a pizza topping, so I was curious if there are other applications that I’m not aware of.
This is a bit beyond what I can do at home, but maybe a Burrata Neapolitan Pizza? I had one at Pupatella in Arlington VA and it was rather good. Not my favorite pizza there, but it made a rich, very tasty pizza. Just burrata cheese, tomatoes, pine nuts and basil. They may have put a bit too much burrata on it because the center was a bit deep, but it was a good pizza.
I do not have a picture of my own of the pizza because it was a few years ago but here is the menu with the scant description and a photo from Pupatella’s x feed.
Oh, yes. I’ve had burrata, buflo mozz & stracciatella on Neapolitan pie many times, but I lack the equipment & enthusiasm our pizza king @John demonstrates almost on the daily
It reminds me of an Ottolenghi warm tomato salad with burrata—I make a simplified version—and since all the goodies are right on the pizza I wouldn’t even need bread on the side.
Spaghetti w tuna and lemon?
I like the sound of that! I have a tiny lemon tree that is considering allowing one smallish lemon to turn a bit yellow.
When it ripens i think i know what dish is worthy of my first lemon.
Fresh figs used to be nonexistent where I lived. My mom, a southerner, loved them. I was in Philadelphia some time in the middle 1980s when I saw fresh figs for sale outside a small market. I jumped for joy, and took them home and drove them over to my Mom. It amazes me what we can get now that used to be unobtainable - even if you were willing to pay. We are fortunate.
My in-laws have a fig tree in the yard. This season it’s loaded but has yet to yield ripened fruit. Hundreds of plump green ones hang. The markets is selling a pint for $8.00. I wait…
Right? Too bad my PIC can’t abide warm tuna (no tuna melts for him, weirdo ), but if there’s a bachelorette night in my future I may have to give this a go.
I am thinking of putting a ball of burrata in the middle of a thick pork chop after pan searing and finishing in the oven, probably with a lemon, Marsala, pepper, and fresh sage pan sauce.
!
— but we saw it a few times at the Italian market in Berlin. I never bought it bc I’ve only ever seen it as a pizza topping, so I was curious if there are other applications that I’m not aware of.
), but if there’s a bachelorette night in my future I may have to give this a go.
