The more fashionable and creamier mozzarella
Burrata appears as an antipasto on the menu of nearly every fashionable Italian restaurant. It seems to have crept onto the food scene by stealth. And yet it has been around for ages. The word comes from the Italian for buttered, because it is a very rich creamy fresh cheese. It is made from a mix of mozzarella and cream and originated from the Italian region of Puglia on the heel of Italy.
As the Waitrose tub says: “it was a way of using up pieces of mozzarella which were shredded, mixed with cream and bundled into a whole cheese that the cheese maker would have kept for themselves”. The ball of cheese looks like mozzarella, and the outer shell is indeed mozzarella, but inside it is oozing with cream. It is so fresh that you should eat it straightaway and, because it has a short shelf life, there are occasions when I have found it out of stock. It comes in a very stylish smart black tub.
I think it should be eaten as simply as possible, with just a little of the finest Italian olive oil dribbled over, a few crystals of Maldon sea salt and a turn of the pepper mill. However it is also a wonderful replacement for mozzarella, eaten with tomatoes and basil as a Caprese salad, or you could be adventurous and serve it with an orange and fennel salad. And with summer approaching, try it with some cold fresh asparagus as they come into season, and a broad bean salad with mint and spring onion would not go amiss.
Get in on this food trend.
Waitrose Customer Service
Tel: 0800 188884
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