melissa-dallas
Well-known member
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My Italian market is taking orders for Burrata. Anyone had it and is it as good as it sounds?
- Thread starter melissa-dallas
- Start date
shaun-in-to
Well-known member
Many times and absolutely.
YES!!!!
important to note that once you cut into the cheese it's best to finish same day...I served it the past 2 weeks with our dinner...Burrata/procuitto/homemade roasted red peppers..we then drizzle with some olive oil, of course you need some crunchy bread, but we stay low carb...I served it along with broccoli rabe and sausage (no pasta)!
important to note that once you cut into the cheese it's best to finish same day...I served it the past 2 weeks with our dinner...Burrata/procuitto/homemade roasted red peppers..we then drizzle with some olive oil, of course you need some crunchy bread, but we stay low carb...I served it along with broccoli rabe and sausage (no pasta)!
cynupstateny
Well-known member
Am I the only one who had to google Burrata?
melissa-dallas
Well-known member
I did too!
amanda_pennsylvania
Well-known member
Nope...I had to look it up, too.
From Wikipedia: Burrata God's cynical joke of deliciously craming even more fat into cheese
Burrata is a fresh Italian cheese, made from mozzarella and cream. The outer shell is solid mozzarella while the inside contains both mozzarella and cream, giving it a unique soft texture. It is usually served fresh, at room temperature. Burrata, once only packaged in leaves, is nowadays wrapped in a plastic sheet, sometimes printed with a leaves pattern on the outside. Even so, the tradition of having a wrapper of asphodel leaves is still followed, even if only covering outside the plastic. The leaves are indicators of the freshness of the Burrata; as long as the leaves are green, the cheese within is still fresh and ready to ooze out. The name "burrata" means "buttered" in Italian.
Burrata is a fresh Italian cheese, made from mozzarella and cream. The outer shell is solid mozzarella while the inside contains both mozzarella and cream, giving it a unique soft texture. It is usually served fresh, at room temperature. Burrata, once only packaged in leaves, is nowadays wrapped in a plastic sheet, sometimes printed with a leaves pattern on the outside. Even so, the tradition of having a wrapper of asphodel leaves is still followed, even if only covering outside the plastic. The leaves are indicators of the freshness of the Burrata; as long as the leaves are green, the cheese within is still fresh and ready to ooze out. The name "burrata" means "buttered" in Italian.
OMG and again OMG...THIS is our fav starter at the beach restuarant we go to, served in a....
big white bowl surrounded by the best evoo ever, sprinkled with black pepper. In another bowl some wonderful fresh pesto sauce and in another bowl the most tasty vine cherry tomatoes cut in half with fresh basil, evoo, salt and pepper.
A large stack of toasted (rye?) bread skewered by a long toothpick comes as well.
The bread is not rye, I cant get the French word they tell me it is.
Also, of course, there are baskets of fresh baguette being replaced all the time.
This, in it's simple form, is simply the best....do try it.....
big white bowl surrounded by the best evoo ever, sprinkled with black pepper. In another bowl some wonderful fresh pesto sauce and in another bowl the most tasty vine cherry tomatoes cut in half with fresh basil, evoo, salt and pepper.
A large stack of toasted (rye?) bread skewered by a long toothpick comes as well.
The bread is not rye, I cant get the French word they tell me it is.
Also, of course, there are baskets of fresh baguette being replaced all the time.
This, in it's simple form, is simply the best....do try it.....
heather_in_sf
Well-known member
Hi Missy, I just made a BLT pizza with it, see my post linked below, & Pat posted a fab pasta dish
with burrata which sounds so fantastic I can't believe that I'm waiting until Friday night to make it!
I think for all pizzas going forward I will only use the burrata, just one small ball is enough and it was so creamy and nice and yet browned perfectly - I love it when the cheese gets brown.
The best part for me was that it was buffalo burrata and I had absolutely no ill effects - whoo hoo!
http://eat.at/swap/forum1/113857_I_made_a_pi_today_a_BLT_pizza_but_its_bacon-Leeks-tomato_and_boy_was_it_good
with burrata which sounds so fantastic I can't believe that I'm waiting until Friday night to make it!
I think for all pizzas going forward I will only use the burrata, just one small ball is enough and it was so creamy and nice and yet browned perfectly - I love it when the cheese gets brown.
The best part for me was that it was buffalo burrata and I had absolutely no ill effects - whoo hoo!
http://eat.at/swap/forum1/113857_I_made_a_pi_today_a_BLT_pizza_but_its_bacon-Leeks-tomato_and_boy_was_it_good
Heather have you been to A16 restaurant yet? I had the burrata appetizer there and OMG it was sooooo
good. It arrived drizzled with fabulous olive oil and a sprinkle of sea salt. It was slightly warm and soft and ready to spread on their fantastic warm toasted bread slices (it's pictured in the center photo at the link). All around us people were also ordering it as an appetizer and swooning just as we were. It was the perfect starter to a great meal. I highly recommend trying it there. A16 is an Italian restaurant focusing on the region of Campania...we thoroughly enjoyed everything we had and can't wait to return.
http://www.a16sf.com/menus/
good. It arrived drizzled with fabulous olive oil and a sprinkle of sea salt. It was slightly warm and soft and ready to spread on their fantastic warm toasted bread slices (it's pictured in the center photo at the link). All around us people were also ordering it as an appetizer and swooning just as we were. It was the perfect starter to a great meal. I highly recommend trying it there. A16 is an Italian restaurant focusing on the region of Campania...we thoroughly enjoyed everything we had and can't wait to return.
http://www.a16sf.com/menus/
heather_in_sf
Well-known member
I have always wanted to go there. The other day I was sitting next the chef and anothe chef at
Swan Oyster Depot - they are dating! - and it was fun to eavesdrop on their conversation with the Swan guys about what their work was like and what they eat on their time off and what it's like to hang with the chefs. Reminds me of what Traca does all of the time! Anyway, I would really like to go there, maybe for lunch, and I'll check out their appetizer!
Maybe we should have a get together at A16 sometime, what do you think? Us Bay Area/No Cal folks haven't had a FK get-together in ages (as far as I know, that is).
Swan Oyster Depot - they are dating! - and it was fun to eavesdrop on their conversation with the Swan guys about what their work was like and what they eat on their time off and what it's like to hang with the chefs. Reminds me of what Traca does all of the time! Anyway, I would really like to go there, maybe for lunch, and I'll check out their appetizer!
Maybe we should have a get together at A16 sometime, what do you think? Us Bay Area/No Cal folks haven't had a FK get-together in ages (as far as I know, that is).