Before you cry clickbait, it’s burrata.
We know it’s a big call, given that feta is better, Jarlseberg is a wheely great and Swiss is loved to the point of sainthood (bc it’s… hole-y). But burrata’s trifecta of cream, curd and theatricality makes it the Usain Bolt of cheese: no cheese can come close. Not convinced?
We present Exhibit A:
#Foodporn defined. This might be the most Boomerang-friendly cheese in the world – check out the dedicated Instagram, Burratagram – though Burrata’s creamy, milky inside has been famous in cooking circles for centuries. It’s not only a pleasure to cut, but a wonder to eat as a silky, light sauce for pastas, pizzas, salads and more.
So, what exactly is burrata?
Best to think of it as an upgraded mozzarella, since they both start the same: milk curd dipped in hot water then kneaded into a chewy ball. But then, with burrata, the ball is stuffed with curd and milky residue until near bursting and tied back up again so you can unwrap the world’s best present.
Exhibit B:
Alright, so you’re on board. Now you’re set to explore the big world of burrata, the best advice is to keep it simple. Since it’s super light in both flavour and texture, burrata is great with fresh produce and easy eats.
Since basil and tomato are burrata’s best friends, the first stop has to be a Caprese salad. Thinly slice two ultra-plump tomato, add basil (remember to hit it first to let the flavours out), then add a ball o’ burrata in lieu of mozza. Spread it out throughout, it’ll mix with the tomatoes to make a creamy sauce. Damn.
Burrata goes H.A.M on top of a homemade pizza, too. Make sure it’s loaded with Italian flavours – say, salami or prosciutto on a tomato base, or, for a vegetarian option, artichokes and olives.
We’re partial to a burrata toastie too. Below, it’s in a toasted sesame seed bun with basil and chilli sauce, but packing it into a chicken and avo panini or even a molten just-cheese toastie is a beast of beauty too.
But wait, there’s more! Add burrata’s cream to pasta for a thicc sauce – particularly for pesto pastas or Cacio e pepe, though keeping it easy-Caprese with a basil and tomato-based pasta is a sure hit too.
And if you really want to amp it up, here’s how the pros do it. At Bondi’s iconic Icebergs, executive chef Monty Koludrovic’s burrata antipasti is a menu staple, since you don’t mess with success. He pairs it with capers, lemon and bresaola, a salt-cured yet somewhat sweet meat. Meanwhile, Melbourne’s Bar Liberty – who, by the by, do a mean Negroni – luxe it up with black garlic and sour pickles, bouncing two strong flavours off burrata’s blissful simplicity. Plus, it looks real pretty:
Where can you find it? This one’s a little underground for the aisles of the kingpin supermarkets, but that doesn’t mean it’s hard to find. Head to your local specialist deli or Italian grocer, though you’ll find burrata at the likes of Harris Farm and Thomas Dux too. It’s ~$7 a bulb, but you know what? You deserve it.
Photo: Instagram.com / @burratagram
