Stracciatella di bufala

Stracciatella di bufala

What it is

By the usual account it was worked out at a farm near Andria in the winter of 1956, when a snowed-in cheesemaker mixed the torn scraps of mozzarella curd with cream to stop them spoiling and shut the lot inside a pouch of curd — burrata. Stracciatella is that filling sold on its own, and its name says how it is made: stracciata, torn, because the curd is pulled apart by hand and never cut.

In the kitchen

Take the tub out of the fridge half an hour before serving — cold flattens the cream and mutes the milk. Spoon it onto the plate in loose folds and never stir or heat it: agitation drives the cream out of the curd and leaves a puddle.

Goes with

Olive oil Tomato Basil Black pepper Anchovy Prosciutto di Parma Peach Sun-dried tomato

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