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Hakuna Burrata

Monday 20th October 2014

It’s official… I’m obsessed with burrata.

Equal parts cream and cheese, this ball of gloopy goodness is finding itself perched atop every collection of spring vegetables I can balance it on.

Traditionally, burrata is served within 24 hours of being made, which is why it’s such a precious and precarious ingredient – one strong poke of your fork, and it collapses all over the plate like a burst balloon full of custard.

Bizarre similes aside, the beauty of burrata is in its subtle, delicate flavor. Imagine a really young mozzarella, combined with cultured butter. In fact – the word means “buttered” in Italian.

Everything it touches turns into a silky soup or, better yet, a delicious dip; an effortless dressing for an even more effortless dish.

Serve with fresh vegetable crudité, cured meats and crusty bread at a champagne breakfast and your guests won’t even want to leave for Flemington. Or pop one out for a memorable midweek entrée, served with plenty of greens.

Here’s a simple recipe if you’re in need of inspiration – but I’d love to see your versions too! Tag me in @aliceinframes and remember to #edibleadventures.

 

Spring Salad with fresh burrata & garden peas

Prep time: 20 mins | Cook time: 3 mins | Serves: 2

Ingredients:

250g Burrata, taken out of the fridge for at least 30 minutes to relax
handful of fresh garden peas
handful of broad beans, shelled
handful of fresh rocket
good drizzle of olive oil
zest of half a lemon
salt flakes to taste
Cracked pepper to taste
Crusty bread for dipping

Method:

  1. Blanch broad beans and peas in salted, boiling water until bright green (about 2-3 mins, but if the broadies are on the large side, you’ll need to leave them in the water for a little longer)
  2. Shell your broad beans
  3. Mix the peas, lemon zest, broad beans, rocket and a good pinch of salt together and then place in the base of your plate.
  4. Pop the burrata on top, drizzle with olive oil, more zest, salt and freshly cracked pepper.
  5. Dip your crusty bread in the burrata mix and pat yourself on the back for doing so little to earn so much delicious.

Incidentally, if you’re a cheese nut like me, then this Saturday’s Cheese extravaganza is for you. I’ll be joined on stage by award-winning cheesemaker (and ‘monger) Anthony Femia for a class in culture – cream culture, that is! Learn how to make cultured butter, cottage cheese, and even your own burrata. This demo is entirely free, and there will be samples. See you there at 1pm!

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