Burrata is one of my favorite cheeses - in the mozzarella family, actually developed from mozzarella and cream. The outside "pouch" is made of mozzarella, then filled with mozzarella bits and cream before it's knotted closed. Once cut open, the thickened cream oozes out into a gooey, buttery heaven.
When I ever get around to learning to make cheese. . . creating this will be a priority.
I serve burrata split open in the middle of a cheese board, drizzled with a nice olive oil, sprinkled with freshly ground pepper and surrounded by extra thin slices of prosciutto di parma and/or heirloom tomatoes... It happens far more often than it should.
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