Here is a good article with a couple of interesting recipes regarding burrata, the new-to-me cheese that is so delicious. http://www.thewinenews.com/octnov06/c...
It can be made from cow's milk or "di bufala" (which is the version I've tried), and it is quite decadent and rich. The pizzeria I go to only has it on Fridays and Saturdays, shipped in directly from Naples, Italy. They serve it on a platter with slices of their own home-made panini bread, sliced grape tomatoes, prosciutto, fresh basil and drizzled peppery olive oil. Wow, just remembering it to describe it here gives me a craving for Friday to come soon! (Locals, it is Pupatella Neapolitan Pizzeria in Arlington, Virginia).
Have you got any neat ideas for burrata? How have you sourced it? This article, by the way, has a method for making your own. I've never embarked on cheesemaking, but it could be fun.
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