Chesse Please Newsletter

5 ways with burrata

If you’re a fan of mild, creamy, melt-in-the-mouth cheeses, you’ll love burrata. Its name means ‘buttered’ in Italian and it’s every bit as indulgent! 

If you’ve not tried burrata before, you’d be forgiven for mistaking it for mozzarella at first glance. In fact, burrata was originally created by thrifty cheesemakers who wanted to salvage the little pieces of mozzarella which were left over from the production process. 

The curds are stretched to form a hollow pouch which is then filled with fresh cream and the remaining ritagli (or rags) of mozzarella curd. The result is a supple exterior in the shape of a money bag, which reveals a soft and creamy interior when cut. 

With fresh burrata now gracing the shelves of Aussie supermarkets and local cheesemongers, there’s never been a better time to include the delicacy in your favourite dishes. 

Here are our top five ways to get more burrata in your belly:

1. Big Poppa’s Toasted Farro and Burrata Salad 

Liam Driscoll, chef at Big Poppa’s in Darlinghurst in Sydney, cooks up a storm with burrata. He pairs its delicate flavour with a sweet and salty combo of heirloom tomatoes, fig vino cotto, toasted farro, and smoked salt. Sounds good, right? Luckily for you, we caught up with Liam to get the recipe (see below), so you can give it a go in your own kitchen!

Big Poppa’s Farro and Burrata Salad Recipe

Boil 200g of farro until soft, and drain and leave it to cool and dry, before toasting in a pan with vegetable oil. You want to hear the farro pop and fizzle like popcorn, and when it’s turned golden brown, take it off the heat, and drain any excess oil.  If farro is a bit hard to come by, you can use barley as an alternative. 

In a separate bowl, mix together two punnets of halved cherry tomatoes and 250g of chopped heirloom tomatoes with 100ml of fig or or regular vino cotto and a pinch of salt. 

Put four burrata in separate serving bowls and add a spoon of the tomato mixture to each. Drizzle 150ml of vino cotto over each burrata, along with some olive oil, toasted farro and a good pinch of smoked salt. 

Garnish with basil leaves and serve it up with a glass of bubbles, rose or a crisp white wine. Yum. 

2. With Pancakes for Brunch

Being a mild and creamy cheese, burrata actually pairs quite nicely with sweet flavours. Break a ball open over a stack of pancakes and ripe stone fruit for a refreshing start to your morning, or tear up over French toast with a scattering of bright berries.

3. Shared around with a side of seasonal fruit 

Share plates combine two of our favourite hobbies: eating and socialising! Equal parts easy and impressive, burrata paired with seasonal fruit is always a good idea when it comes to entertaining.

Break the sweet fruit up with a dash of with something savoury, salty or sour and you’ve got yourself an addictive flavour combo.   

Here are our favourites:

Grill figs and mix them with caramelised walnuts, prosciutto and burrata, sweet salty and creamy, it’s a match made in cheese heaven!

Burrata with strawberry and basil salsa and chargrilled ciabatta Sweet, sour, creamy, smoky makes this one all kinds of good!

4. Drizzled in Pomegranate 

Perhaps the easiest, most genius pairing we’ve found for burrata to date is a light drizzle of pomegranate molasses. The sweet and sour tang cuts through the richness of the cream in the most toe tingling way. Plus, it’s so fool proof, your six year old nephew could make it. 

5. Tossed through delicate pappardelle

Burrata goes hand-in-hand with pasta to create the ultimate easy but indulgent dinner. Pappardelle with zucchini, mint and burrata is fresh, delicate and light. Best of all, it takes just over 15 minutes to prepare, so it’s the perfect choice for a mid-week family dinner or to enjoy with friends over a bottle of white at the weekend. 





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