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.
An excuse to play with our food.
