First made from buffalo’s milk, and now also the product of cows, with a refrigerated shelf life of only a few days, burrata is to mozzarella as Parma prosciutto is to ham, and it’s currently flooding better menus. To make burrata, an artisan forms fresh mozzarella, but the center, or burro (“butter,” in English), receives a filling of the cheese curd strands (called stracciatella), which are left to absorb the whey’s fresh cream – a classic Italian method of spinning waste into gold. The result: a pillowy ball of white goodness tied with a knot and filled with a velvety core that oozes when cut.

via Burrata – Recipes – MensJournal.com.


2 comments on “Burrata

  1. went to visit a friend in germany. guess what he wanted from rome? a big chunk of pecorino romano. now i have to throw away my backpack… 😉

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