Soft and creamy, burrata can be used in many recipes. From traditional salads of raw vegetables to the most daring fruity combinations, discover 15 recipes that showcase this Italian cheese.
There burrata is an Italian pasta filata cheese, made from cow or buffalo milk. It was created during the 20th century in the region of Puglia, southern Italy. It consists of a mozzarella envelope, which contains panna, a cream from the manufacture of mozzarella, as well as pieces of the latter. The whole is closed by a cord in raffia which makes it possible to constitute a creamy pouch.
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This characteristic product of the italian food culture currently has the PAT label (traditional Italian agri-food product) and a PGI (protected geographical indication), for the variety produced in the Puglia region.
How to cook this Italian cheese?
The burrata is distinguished by its texture so creamy that it can be tasted directly with a spoon. Its taste is more pronounced during the spring, because this is the time when animals take advantage of green grassy areas and produce fatter milk. To make the most of its flavors, it is recommended to take it out 1 hour before consuming it, and to keep it for a maximum of 48 hours in a cool place after its purchase.
This cheese can be eaten only, garnished with a twist of pepper, a hint of salt and a drizzle of olive oil. It is also traditionally accompanied by tomatoes juicy, toasted bread (sometimes rubbed with garlic), vegetablesof Ham or of basil. It is then served directly in its whole form, in the center of the plate, or cut into pieces.
The burrata also fits into many Italian preparations, such as pizzas, risottos, bruschettas or pasta.
Want to succumb to the smoothness of this tasty cheese? Discover our 15 recipe ideas which will transport you straight to Italy.
Burrata and pesto Place in a blender a bunch of basil, 2 cloves of garlic, 1 tbsp. at s. blanched almonds, 1 small red pepper, a little salt and olive oil. Mix the whole. Enjoy a burrata with slices of toasted bread and a little pesto.
Grilled peaches and burrata Cut 4 peaches into quarters or halves and brown them in a pan with a little olive oil. Arrange them on a plate around the burrata. Add some pine nuts. Serve with a vinaigrette made up of 3 tbsp. at s. olive oil, 1 tbsp. at s. balsamic vinegar, salt, pepper and chopped basil.
Zucchini and burrata velouté Rinse 1 kg of zucchini. Cut them into pieces. Peel and slice 1 spring onion with its stems. Peel and chop 1 clove of garlic. In a casserole, brown the onion for a few minutes. Stir in zucchini and potato. Pour 35 cl of water and cook for 30 minutes half covered. Let the whole thing cool down. Then mix the vegetables with 60 g of stracciatella and a few mint leaves. Salt and pepper. Place in the fridge. Serve in soup plates with a little burrata and olive oil.
Pasta, peas and burrata For 4 people. Cook 400 g of pasta according to package instructions. Also cook 300 g of fresh peas in boiling water for 4 to 5 minutes. Reserve a little pasta cooking water. Peel and mince 2 cloves of garlic. Brown the garlic for a few minutes in a pan with a little olive oil. Then add the pasta and peas. Add the cooking water and a few mint leaves. Mix and serve. Pepper. Enjoy with burrata.
Burrata zucchini roll Rinse 3 small courgettes and cut them into thin strips. Arrange them in a baking dish and pour a little olive oil. Bake them at 180°C for 7 minutes. During this cooking, cut 1 burrata into pieces, and season it with a little olive oil, salt, pepper and minced rosemary. Place a little burrata on each slice of zucchini and roll up the slices. Hold the rolls with a wooden skewer.
Bucatini pesto and burrata Mix 30 g of pine nuts with 2 cloves of garlic, 40 g of chopped basil. Pour 15 cl of olive oil and mix again. Salt and pepper. Cook 400 g of pasta according to package instructions. Serve the pasta with the pesto, a few cherry tomatoes and burrata.
Mango and burrata For 4 people. Slice the flesh of 2 mangoes into strips and place them on a serving plate. Arrange a burrata in the center. Add a few previously roasted hazelnuts, a few basil or mint leaves, a little pepper and cayenne pepper. Drizzle with olive oil and balsamic vinegar.
Avocado and burrata toast For 4 people. Peel and mince 2 shallots. Squeeze 1 lemon. Rinse and chop some coriander leaves. Toast 4 slices of bread. In a bowl, mash the flesh of 2 avocados and mix them with the lemon juice and coriander. Salt and pepper. Spread the pieces of bread with the mashed avocado, add the shallots and a few pieces of burrata. Season with salt and pepper and drizzle with olive oil. You can also incorporate some purple olives and a soft-boiled egg.
Tomato and burrata salad For 4 people. Rinse 3 tomatoes or 500 kg of cherry tomatoes. Cut them in half and arrange them on a serving platter. Arrange the burrata in the center. Pour a drizzle of olive oil and a little balsamic vinegar, add a few basil leaves, salt and pepper. Serve with some grilled toast rubbed with garlic.
Fig, burrata and tomato salad For 4 people. Rinse 8 figs and cut them into 4. Rinse and cut 4 small sucrines into strips. Arrange the salad on four plates. Add 2 figs in each, 6 cherry tomatoes, 1 slice of raw ham, a few basil leaves and ½ burrata. Pour a drizzle of olive oil and 1 tbsp. c. of raspberry vinegar on each dish.
Tomato and burrata pizza Mix in a bowl a brick of tomato coulis with a few chopped leaves of fresh basil, salt and pepper. Arrange a pizza dough on a baking sheet, and brush a little olive oil on the edges. Then add the grout all over, stopping 1 cm from the end. Bake the pizza for 15 minutes at 220°C. At the end of cooking, add a few slices of raw ham, a few rocket leaves and the burrata in the middle. Also add some cherry tomatoes cut in half.
Bruschetta with burrata For 4 people. Toast 4 slices of bread. Rub them with garlic. Arrange a few grilled vegetables of your choice on top, 2 anchovies previously drained in absorbent paper, a few olives and tomato slices. Add a few pieces of burrata. Pour a drizzle of olive oil. Season with salt and pepper and add a few sprigs of thyme. Serve with a salad with balsamic vinegar.
burrata cucumber soup For 4 people. Rinse a cucumber, and cut ¾ of it into pieces. Place them in a blender and blend. If necessary, pass the juice through a sieve. Salt, pepper and pour 2 tbsp. at s. cider vinegar. Slice the remaining cucumber into strips. Pour cucumber soup into verrines or soup plates. Add a few slices of cucumber and a bit of burrata.
Melon, ham and burrata salad For 4 people. Cut the flesh of a melon into pieces. Rinse 100 g of salad of your choice. Mix in a bowl 3 tbsp. at s. olive oil, 1 tbsp. at s. balsamic vinegar, salt and pepper. Arrange the salad, the pieces of melon, 4 slices of Parma ham, a few cherry tomatoes and a ball of burrata on a serving plate. Pour a little vinegar.