7 things you didn’t know about Burrata Cheese
Oh, burrata—you charming cheesy fellow. This relatively new invention was only introduced around the 1920s, and because it has to be eaten very fresh, it was rarely seen outside of Apulia where it was made. Today, we are able to indulge in fresh burrata from Italy as it is air flown in. Before you tuck into the specially created Antipasto Limoncello served at Limoncello Pizza & Grill, discover all you need to know about this truly IT(alian) ingredient.
HOW TO SAY IT: It’s more like burr-ah-ta not boo-rah-tah, but don’t worry too much about saying it to an Italian—whichever way you pronounce it, it still sounds delicious.
IT MEANS: Butter, or “burro” in Italian. Because it’s a fresh cheese, the taste is delicate, milky, soft and creamy—kinda like butter.
IT’S MADE OF: Cow’s milk, rennet and cream, but was originally made from buffalo milk.
BUT WHAT IS IT? Firm mozzarella shell is filled with fresh cream and mozzarella curd, which makes it just like a chocolate lava cake, but in cheese form. Burrata was created to maximise pieces of leftover mozzarella curds (called “stracciatella”, or little rags) from going to waste. To make each ball, a rectangle of warm mozzarella is filled with thickened cream and stringy mozzarella scraps. The package forms a pouch-like shape when closed at the top and tied up.
THAT SECRET CREAM: Each cheese maker uses their own recipe, so your burrata might be filled with a mix of mascarpone, ricotta and heavy cream. The thickness of the mozzarella shell also differs depending on the maker. The pleasure of burrata lies in cutting open your pouch to reveal the rich, oozy cream.
HOW TO EAT: Serve burrata whole, straight from the fridge, with some salt and cracked black pepper to heighten its delicate milkiness. It also pairs well with earthy or sharp flavours to create a truly gourmet dish.
WHERE TO EAT: Readers, you’re in luck. In the city fringe by the Robertson Quay waterfront, you’ll discover one of the most passionate Italian restaurants in town, where chef and owner Fabio Iannone has set up his stage for Italian cuisine. Limoncello offers the Antipasto Limoncello ($45++, ideal for two to three to share, or $24++ for half portion) to highlight the soft, creamy and sweet burrata, together with healthy mixed grilled vegetables and cold cuts such as sweet San Danielle ham with air-dried bresaola (beef tenderloin) slices. This lean, healthy dish combines protein, calcium, antioxidants and fibre for the ultimate guilt-free indulgence!
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