Our video subject this month is burrata. If you’ve had it — perhaps in Italy, maybe here — then recall the moment of anticipation as you slice it open, followed by pure pleasure as the liquid center flows out and you savor the first creamy bite. Burrata is a kind of semi-soft cheese that is exceedingly rich — the name is Italian for “buttered” — and it’s one of those dishes that most people only order at restaurants. But it’s not very hard to make, and it’s a knock-out dish to serve guests or the family. For this month’s how-to video, we asked chef Jose Hernandez of Radio Milano to show us how to make burrata.
Photo by Becca Wright
Basically, burrata is a ball of fresh mozzarella filled with shreds of mozzarella curd and cream, or, in some cases, a ricotta cheese mixture. Here is chef Hernandez’s recipe.
INGREDIENTS
For the cheese filling:
1/2 cup (120 grams) ricotta cheese
1/2 cup (120 grams) goat cheese
1/2 cup (120 grams) heavy cream
zest of one lemon
salt and pepper
Note: It’s best if the cheeses and cream are chilled.
For the burrata:
1 1/2 cup (300 grams) mozzarella curd
salted, hot water (barely boiling)
cheese filling
bowl of ice water
METHOD For the cheese filling, mix the ricotta, goat cheese and heavy cream in a bowl until chunky. Add salt, pepper and lemon zest and combine. Set aside.
Use your hands to crumble the mozzarella curd into another bowl. Ladle a few spoons of the salted hot water over the curd. Begin to work and mix the curd. The curd will slowly begin to melt. When the curd is slightly melted and smooth, begin to stretch the mozzarella to about the size of your palm. Place a spoonful of the cheese filling in the center of the mozzarella and form into a ball. Pinch the opening shut and cut off the excess mozzarella. Place the burrata in a bowl of ice water for a few minutes. Makes roughly 6 servings.
To serve: Place the burrata atop a spoonful of pesto and garnish with cherry tomatoes, arugula, truffle salt, balsamic vinegar and extra virgin olive oil. Serve with a side of grilled bread.