Burrata

Burrata

What it is

Invented on a Puglian farm around 1900 to use up mozzarella offcuts: the scraps were shredded, drowned in cream, and wrapped in a pouch of fresh curd. A cheese designed so that nothing would be thrown away is now the most expensive thing on the antipasti list.

In the kitchen

Eat it the day you buy it, at room temperature, and open it at the table. Its whole appeal is the moment the cream runs out.

Goes with

Tomato Basil Olive oil Black pepper Prosciutto di Parma Fig Balsamic vinegar Peach

Also used with

Agrumato lemon oil Black Krim tomato Caper leaves Datterino tomato Semi-dried tomato

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