I recently purchased some Burrata to make some dishes and share ideas on ways you can use it too!
First – let’s spend some time learning about what this cheese really is, starting with the pronunciation. “Boo-rata” is the correct way and do you know what is even better? You get to ROLL the “Rs” in it! Fun, right? You can go here and click on the play button to hear it pronounced.
What else is Burrata? I’ll share specific details on how it’s made from online sources, but in a nutshell, Burrata is kind of like Ricotta Cheese INSIDE of a shell of Mozzarella Cheese that is formed into a ball How awesome is that?
So how is it made? This is a straight up copy/paste from Wikipedia
Burrata starts out much like mozzarella and many other cheeses, with rennet used to curdle the warm milk. But then, unlike other cheeses, fresh mozzarella curds are plunged into hot whey or lightly salted water, kneaded, and pulled to develop the familiar stretchy strings (pasta filata), then shaped in whatever form is desired.
When you slice open this delicious-ness, a creamy, rich, yummy center is inside!
If you are in the Denver area, you can call my cousin Dino at Valente’s Deli to place an order. Give him 3-4 days to get it for you and when you pick it up, it will give you the perfect excuse to enjoy a homemade canoli for lunch! Make sure you tell him that The Bubbly Hostess says hello!