In between Pizza, there is Burrata

As if you can’t tell, I like cheese. A lot. Many many different kinds of cheese. About 15 years ago I was at Valentino Restaurant in Santa Monica and I discovered Burrata. This is a fresh Italian cheese, originally from Apulia (the boot heel). It’s name means “buttered” in Italian, and it’s basically a mozzarella ball into which fresh cream is injected. When I make Ultimate Pizza (CLICK HERE for details), I always buy some Burrata and I often eat it as a snack in the day to follow.

We are blessed in Los Angeles to have locally made fresh Burrata. It isn’t made in very many places in the states — and it doesn’t travel at all. In fact you must eat it 3-5 days after it’s made. Sooner is better. I buy mine at Bay Cities Deli or Guidi Marcello. You could drive to long beach and get it at the source, but why…

Burrata is fine on its own, but it really shines with just a subtle touch of extra juice. In this case on a bed of fresh arugala, tossed with meyer lemon juice and fresh ground peper.

Observe the intensely white creamy texture. Burrata has a silky outside and a creamy inside. My homemade pesto is to the left, it goes well with the white stuff.

On the bed, ready to be dressed.

Burrata doesn’t need a snazy outfit. Single vineyard olive oil and some balsamic must will do. This is a delectable combo, much like a dressing, but much classier. Must is fresh pressed grape juice, and it’s much sweeter than true balsamic (which is also heavenly).

I put some little dabs of the pesto and Tikka Masala Sauce on the side (in the back). A little such of this can add a little punch to the salad. The Masala was an experiment, as I had it in the house. But a successful one.

It must be noted that Burrata is so creamy eating it is an intensely sensual experience. Lest you think I’m crazy I’m not the only one who feels this way.


18 comments on “In between Pizza, there is Burrata

  1. […] PLEASE CONTINUE if you want to learn more about Burrata. […]

  2. […] Between Ultimate Pizza there is Burrata […]

  3. […] and burrata special. Yes, even after going through two whole tubs of Burrata at home this week (CLICK FOR DETAILS), I ordered this. Nice burrata prep. The cheese was in perfect soft ripeness, and went well with the […]

  4. […] always have Burrata, which my loyal readers know I just adore (CLICK HERE for my home version).  This is “Burrata with Salted Anchovy, Pepperonata & Mint Pesto on Toasts.” […]

  5. […] emulsion.” Wow! This dish was amazing. The Panacotta had a perfect creaminess, almost like Burrata (MORE ON THAT HERE). The Uni sauce was perfect, sweet and without a hint of fishiness, and the generous shaved truffles […]

  6. […] sold her on finishing it with Burrata (details on my favorite fresh cheese HERE), and then single vineyard olive oil and balsamic must.  It was REALLY […]

  7. […] I went with burrta. I always go with burrata (MORE on the ultimate fresh cheese HERE). […]

  8. […] were so tart off the trees that they were soaked in simple syrup. Paired with the blobs of burrata (a favorite of mine), the nuts, and arugala it was pretty […]

  9. […] good stuff (ham), and it turned out fantastic. The bread had the prefect texture and the burrata (more on that HERE), combined perfectly with the prosciutto and the marinated artichokes. The chips and pickles were […]

  10. […] “ROASTED PEPPERS ARUGULA & BURRATA, Shallots, 12 year old balsamic and extra virgin olive oil.” This was as good a Burrata as I’ve had at a restaurant. They still aren’t quite as sensual as my own take on the cheese. […]

  11. […] “Special Caprese of burrata and heirloom tomatos, olive oil and basil.” For my detailed write-up on burrata, see here. […]

  12. […] pesto, ramps toast.” This is sort of like make your own cheese bruschetta as the blog of Burrata (here for more on this wonderful cheese) can just be slathered on the […]

  13. […] Tuscan vegetables and burrata. Lamb medallions in an anchovy sauce with herbs. Stewed giblets. Tomato and vegetable […]

  14. […] “BURRATA. greenapple-blackberry panzanella / baby heirloom tomato / chamomile salt / fresh basil / dill-mustard vinaigrette.” This was a big hit. It’s hard to go wrong with so much Burrata. […]

  15. […] same salad, but with Burrata. Which, like bacon, makes everything […]

  16. […] “Heirloom tomato vegetable, burrata.” No faulting this combination. Capo always has a lot of burrata, and you know I love it (HERE FOR MORE ON THE BEST FRESH CHEESE!). […]

  17. […] were so tart off the trees that they were soaked in simple syrup. Paired with the blobs of burrata (a favorite of mine), the nuts, and arugala it was pretty […]

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