Here’s a scrumptious/addicting snack for you and one that we’ve been enjoying this past week.
I introduce you to: Burratta ♥ Basically, Burratta is a ball of fresh Italian cheese, made from mozzarella and cream. The outer shell is solid mozzarella while the inside contains both soft, stringy mozzarella and cream, giving it an unusual, soft pillowy texture. It’s best served at room temperature drizzled with a good olive oil and cracked pepper and then spread atop crusty bread. I should also mention that it’s out of this world topped with Balsamic vinegar glaze.
And if you’ve never had the opportunity to taste Burratta, you will thank me for the introduction :) Just like I thanked my sweet friend Amber for introducing me to it a couple of years ago.
“You’ve never had Burratta Monica?” She asked me, completely shocked.
. . . and well, ever since then — I’ve become a sort of Burratta addict.
If you’ve been following J5MM you may recall this Airstream trip when we visited Smith Rock State Park in Oregon where we enjoyed Burratta in the Airsteam.
I shouldn’t forget to mention our trip to San Juan Island where I had the honor to meet Chef Bill Messick of Coho Restaurant who taught me how to make this too. He even shared the recipe with me, so I could share it with you XOXO
I hope you’ve had a great week! xoxo
Chef Bill’s Burrata
- Mozzarella Curds (The amount depends on how much you would like to prepare. (1 cup of curds will create one ball of mozzarella))
- Heavy Cream (1/4 cup for every ball of mozzarella)
- Cracked Pepper (To Taste)
- Fresh Herbs (Of Your Choice)
|Step 1: Mozzarella|
|1. Bring a quart of heavily salted water (it should taste like the sea) to a simmer.|
|Dice mozzarella curd into ½ inch cubes and place in stainless steel bowl.|
|Pour hot water over the curd and let sit for 10-15 minutes|
|Take a slotted spoon and portion out 1 cup of the curd.|
|Kneed into a ball for about 1 minute and keep on turning in on itself like you would finish bread dough. The cheese will become smooth and shiny when finished. Do not over kneed or cheese will become tough.|
|Wrap each ball in plastic wrap and twist ends to tighten. Keep at room temperature until serving.|
|Step 2: Prepare the Burrata|
|Refrigerate fresh mozzarella for 4 hours or overnight.|
|Dice up one ball (the size of a tennis ball) of chilled mozzarella. Place in food processor and add cracked pepper and 1 teaspoon salt.|
|Add ¼ cup heavy cream and pulse. The filling should become the consistency of a fresh ricotta cheese. (You can add fresh herbs, chopped olive, or other ingredients to the filling at this point.)|
|Make fresh mozzarella using instructions above through step #4.|
|Squeeze out excess water. Kneed about 20 seconds and flatten into 1/8 inch thick round disc.|
|Take a ½ cup of filling and place in center. Fold up the outsides of the round to form a purse. Pinch off the top to seal the filling inside.|
|Place in plastic wrap and twist off ends to form a tight ball around the cheese.|
|Leave at room temp until serving.|
|Enjoy with an antipasti platter including crostinis, fresh heirloom tomatoes, grilled vegetables, olives, pesto and basil chiffonade.|