Recipes with burrata

What is burrata?

Mozzarella is now literally on everyone’s lips, but recipes with burrata are less well known. Burrata is related to mozzarella. I call them related because they are both made using the filata method. This involves leaving the curd to rest for a while, then lifting it out of the whey and pouring water at around 80°C over it. The resulting mass is then kneaded, stirred and pulled and formed into a dough. The manageable pieces are then plucked from this, from which, for example, mozzarella di bufala (if it was previously water buffalo milk) or burrata or scamorza are made. The special thing about burrata, however, is its viscous core of cream cheese and cream. In the past, burrata was used to keep butter fresh for longer; the mozzarella casing kept the butter core cool.

Burrata

Simple recipe ideas with burrata

But what can you do with burrata? As you have to use it fresh, you should think carefully about which recipes you want to prepare with burrata before you buy it.
Burrata is surprisingly versatile. For example, you can simply add it to a tomato salad with basil, just as you would with mozzarella. Or a creamy artichoke pesto: for this you need 1 cup basil, 1/4 cup pine nuts, 2 tbsp shallots, ½ jar artichoke hearts in oil, salt and pepper, 2 tbsp garlic, ¼ cup grated Parmesan and ¼ burrata. Mix everything together with a blender and serve with pasta or on bruschetta.

Creamy risotto with eggplants and red prawns

Refined recipes with burrata

From our trip to the birthplace of burrata, Puglia, we have brought back three more sophisticated recipes with burrata. They were prepared for us by top chef Angelo Sabatelli, who revealed the recipes to us afterwards. All the recipes can be found in our recipe collection. The first course was Mozzarella di burrata e ricotta con pomodori canditi ed erbe (mozzarella with burrata and ricotta filling, with candied tomatoes and herbs), followed by Risotto con burrata, melanzane arrostite e gamberi rossi (risotto with burrata, roasted eggplant and red prawns). A wonderful combination with the prawns! Then for dessert we had Burrata, miele e amarene (burrata with honey and amarena cherries). A sweet treat that is best enjoyed without thinking about the calories.
I hope I have given you some ideas and wish you bon appétit!