There burrata it is a cheese made from fresh cow’s milk of Apulian origin with a soft texture, appreciated and loved throughout Italy for its pleasant taste and versatility in the kitchen: practical and quick to prepare, burrata turns simple dishes into something more refined. Let’s find out together nutritional properties of burrata, what time of day is best to eat it and how to combine it with other ingredients. We thought about choosing delicious burrata recipes impress friends and loved ones, even if you’re not a chef, or for a quick lunch or an impromptu aperitif with friends.
History and ownership of burrata
Burrata was born in Puglia, more precisely in Andria, quite recently and her history is longer. It was 1956 when its inventor, Lorenzo Bianchino, a well-known local cheese maker, decided to store cream in mozzarella wrappers, due to a terrible snowfall that made it difficult to transport dairy products to make it safer and more convenient to transport from the countryside to the city. . Basically, a burrata is a double meal consisting of a mozzarella shell and its core, called stracciatella.
Can I really eat it even if I have a few extra pounds?
Of course, yes, the main thing is not to overdo it and stick to a generally healthy and balanced diet with regular physical activity. But this is a general rule. It is important to keep in mind that burrata remains a high-calorie food – 100 grams of burrata can contain up to 450 calories, of which 60% are saturated lipids – so it goes without saying that it is not particularly suitable for those who have cholesterol problems or who you need to carefully monitor your diet. In terms of nutrition, burrata contains proteins of high biological valuewhich means that they are easily absorbed by the body. Provides calcium, good for bone healthphosphorus, excellent for brain function as well as it is rich in vitamin Askin friend. That is why it is recommended to eat (except in cases of intolerance or medical indications prohibiting its use).
Mozzarella, burrata and stracciatella. Curd cheese comparison
There mozzarella cheese. It’s always fresh cottage cheese, widely used in many typical Italian dishes, of course, on pizza or for making caprese salad with tomatoes and mozzarella. Mozzarella is obtained from pasteurized cow (buffalo) cottage cheese, to which lactic ferments and rennet are added. This variant is recognized as a guaranteed traditional delicacy as well as TSG. The curd is then cut into strips and mixed with boiling water to spin and finally slice. Among the types of mozzarella, it is worth highlighting bufala campana, which eventually received a certificate of denomination of origin for European protection; Buffalo mozzarella is produced exclusively from buffalo milk from the provinces of Caserta and Salerno, as well as from some municipalities near Naples, Benevento, Latina and Foggia, areas with ideal climatic conditions for milk that meets certain quality requirements.
There burrata is not mozzarella. Much more compact because it’s made entirely of stretched curd and stracciatella cream inside, the production of burrata is done entirely by hand, as required by tradition. It is a fluffy twisted dough mixed with cream, with a creamy butter-like texture. The case is more compact, and the inside is very soft. There are several steps to making a truly quality product and the most prestigious and famous Italian burrata is the Andria burrata, which also boasts IGP certification and it can be produced only and exclusively by the seven dairies in the area.
There stracciatella. This is the delicate and creamy heart of his jewelry box. Straw-white rindless cheese with a very smooth and creamy texture, made using a strictly artisanal processing method based on traditions that have been passed down from generation to generation for over 100 years from dairy to dairy. Its aroma is reminiscent of the taste of milk and live milk cultures: delicate, tasty and sweet, especially when the product is fresh. Burrata contains no preservatives, so it’s important to consume it within 24 hours of purchase to keep the creamy taste and prevent sourness. Stracciatella can be bought wrapped (in this case, we are talking about burrata) or individually to be used in many different recipes. Let’s look at some of them.
3 delicious recipes with burrata and stracciatella
How delicious and satisfying to eat burrata? Some quick and easy burrata and stracciatella recipes that will impress and delight your friends and family.
Half sleeves with burrata, tomatoes and chopped pistachios or pistachio pesto
Pasta ah. What is better for a hungry Italian? And if it is stuffed with burrata or, even better, just stracciatella, it will be irresistible that it is no longer possible without it. The most suitable type of pasta is bags, half-sleeves, or any cylindrical shape with a fairly large circumference so that the ingredients blend better and the pasta tastes good. Not only is it pleasant to eat, but also beautiful to look at.
Recipe.
- Sauce. Chop the onion along with the clove of garlic you’ve removed the core from and sauté everything over low heat with extra virgin olive oil. Meanwhile, cut the cherry tomatoes into small pieces with a serrated knife, then add them to the skillet. At this point, add the puree and season with salt, a little pepper and sugar. Let the sauce simmer for at least 20 minutes.
- pistachio pesto (skip this step if you choose grain). Mix pistachios with all other ingredients except water. The mixture should be large, thick, but fairly homogeneous. Once this consistency is obtained, add water and mix for a few more seconds. Thanks to this last ingredient, an emulsion is formed, and the pesto is uniform and whipped. Stay away.
- Assembly. Boil the pasta in plenty of salted water and when it is 3/4 cooked, continue to boil it in the sauce along with a drop of water from the boil. Once cooked, well tied and salted, serve. Place a serving of pasta on each plate, top with a spoonful of stracciatella and pistachio (or just grain) pesto. You can decorate everything by adding burrata seeds and two basil leaves. To get a grain, simply coarsely chop a handful of pistachios, crush by hand, or toss.
Burrata croutons with sun-dried tomatoes or yellow cherry tomatoes are perfect for an aperitif
Imagine that you are in Venice and enjoy a Venetian cichetto. This recipe is really simple and reminiscent of the Italian tapas often eaten in Veneto accompanied by a fresh cocktail like a margarita. A very tasty and super-fast aperitif that can be enjoyed in company or at a quick lunch or dinner without sacrificing taste.
Recipe.
- toast. First, cut the bread into large slices, preferably raw, cooked over wood. Rub with garlic and drizzle with extra virgin olive oil. Finally, season them with a little oregano and put them in the oven at 200° for 7-8 minutes and then let them cool. Now prepare the burrata cream.
- Burrata. It would be better to use stracciatella directly, but if you have burrata, we advise you to chop it coarsely and pour it into the mixer until you get a soft cream.
- Assembly. Transfer the burrata cream to a piping bag and spread a little on each toast. Dried (oil drained from them) or yellow tomatoes finely chopped and put on the cream. Finally, garnish each crostino with a basil leaf.
Beef tartar stuffed with burrata and pistachios
Do you want to impress your friends on the terrace of your house on a warm summer evening? This is a very simple yet delicious and gourmet dish that can be served as an appetizer or main course, depending on your preference.
Recipe.
Base. Slice diced beef. finely chop parsley well washed and dried. Finely chop i capers drained from vinegar. finely chop onion. Put the minced meat in a bowl along with chopped parsley, onion and chopped capers, a pinch of salt, pepper, mustard heyjuice of one lemon. The advice is that always buy the best and freshest meat for this preparation. Form the patties onto a plate using a pasta mold or bowl.
- Burrata. You can follow the same procedure described in the toast recipe.
- Assembly. Place the burrata on the base and garnish with chopped pistachios (or almonds) – see burrata pasta – basil leaf and that’s it!
Source: Elle