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What is burrata? September 5, 2014

Posted by ourfriendben in recipes.
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Silence Dogood here. Our friend Ben and I had invited our neighbor over for a deckwarming party last night. He’d offered to bring his famous homemade guacamole, and I was supplying hot jalapeno poppers, tortilla chips, fresh salsa, various hot sauces, and hot peppers fresh-picked from our garden. Not to mention margaritas! It was sounding a lot like Mexican night!

But at the last second, we got a message from our neighbor saying that he was missing an ingredient for his guac and would be bringing burrata instead. Fortunately, I had some guac with pico de gallo on hand, so no worries. But what was burrata? Some kind of scaled-back burrito? Something with meat in it that I, as a vegetarian, couldn’t even eat? Yikes.

While the jalapeno poppers were getting nice and toasty, I rushed to my trusty laptop and checked out burrata. Turns out it’s a soft, fresh cheese from the Puglio region of Italy, basically made with a bag-like rind of fresh mozzarella enclosing cream and curds. It’s so rich that its name comes from the Italian for “buttery.” And it’s only considered to be at its prime within 24 hours from its making, and past its prime after 48 hours. Yowie kazowie! Talk about a luxury product.

This was hardly Mexican fare, and there was no guidance about what to put it on. Fortunately, I had a lovely loaf of herbed ciabatta bread, some heirloom tomatoes, and a couple of ripe peaches. I felt certain that our neighbor could choose among them and we could pull this off. But as it turned out, he showed up not just with two burrata balls but with some crispy, airy Scandinavian crackers to serve the burrata on. And yes, they really were delicious. But I still think they’d have been luscious with fresh peaches.

‘Til next time,

Silence

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