Beloved Burrata Finds a Springtime Match

When we were in Napoli a few years ago, we had the pleasure (rapturous pleasure is more like it) of visiting a small family farm where they made a variety of fresh mozzarella's from that mornings milking. I had learned to make mozzarella a few years before that and after I asked a couple of questions the woman making it dragged me up to the demo table and had me helping her out. Her secret to properly salting it was using sea water as the brine that the newly made bundles of joy were dropped into.

Once the demo was done, all of us on the tour got to experience the fruit of our labors and nothing prepared me for the incredible taste of fresh, warm burrata served with a side of home made salumi, olives, home made bread and drizzled with their lemon infused olive oil served under a very old grape arbor. I honestly needed a moment to compose myself (the woman sitting next to me was actually crying) as I tasted the lovely creaminess of the cheese on that rustic bread with that lemon oil.

The only thing that would have made it better would have been a chilled Sancerre but the warm out of the oven ricotta cake with lemon grappa for 1 Euro per slice as an extra made up for it. And trust me, that cake didn't last long...no seconds...alora!

Good to see a receipe around a cheese you can only get in Italy.

I have a major weakness for burrata ... find it hard to pass it up whenever I see it on a menu ... sublime ...!!!

The simpler the better. I serve it set upon a thick slice of the best tomato I can find, drizzle with olive oil and sprinkled with kosher salt. Pass the baguette please. Wine is also a must if you pardon the pun.

I'm headed to Puglia in September and would love to visit the family-run cheese shop where you discovered this enticing burrata. Would you divulge its location?

Never tried burrata with black truffle shavings? Unbeatable...

Burrata with fresh basil and roasted tomatoes served in grilled garlic baguette. Confirmation that life is good!

A drizzle of the best olive oil you can afford and long, thin orange zests.
Heaven on earth.

Can you make buratta at home?

Can we find puntarelle in NY? It is what accompanied my first taste of burrata in Rome a few years back. Absolutely delicious.

I still vividly recall my introduction to burrata, at the little vinoteca "i Santi" just outside the Roman amphitheater in Lucca. The owner received a farmer from Puglia delivering the treasure twice a week.

Some of the domestic options are excellent. The one crime is that they frequently are served cold. Serve burrata at room temperature - if you are dining out call ahead!

Indeed a wonderful recipe. The poetic description of burrata as "mozzarella’s luscious creamy-centered cousin" reminds me of a similar standing of Mescarpone to Gorgonzola, when the latter is made into Gorgonzola Mescarpone, cutting the strong salty taste of Gorgonzola to mouth-watering creamy pleasure.