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Burrata Los Angeles

LADY BURRATA: 6 RECIPES TO LEARN HOW TO EXALT IT

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With a very light, compact layer and a soft heart, it’s perfect on its own, better if with friends, for recipes with burrata, the adjective “gourmet” is a must.

Originally from Puglia, now also available in Hong Kong, the burrata is the summer element you were waiting for. Perfect to take home with friends, it is an excellent alternative to the full and slippery bottle of wine.

Do not be fooled by its innocent appearance: what appears to be a simple knot of mozzarella is a sinful ingredient, capable of transforming even the noblest bruschetta into an original recipe.

Perfect on a slice of toasted bread, garnished with a touch of olive oil to balance the creaminess, impeccable to season a summer pasta accompanied by confit tomatoes, today we explain how to compose recipes with fresh burrata—recipes that will amaze your guests.

GREEN GAZPACHO WITH BURRATA

In summer, you know the desire to turn on the stove reaches historic lows, and the idea of operating the oven doesn't even go through the antechamber of the brain. Why not try using our burrata to accompany a very green summery gazpacho?

MACCHERONI WITH TOMATO, ANCHOVIES, AND BURRATA

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If you are daredevils, and fires don't frighten you, these macaroni with tomato sauce, salty anchovies, burrata stracciatella, and toasted bread powder, pine nuts, and caraway seeds are the ones for you. Yes, there seem to be many ingredients, but the result is surprising.

CROSTINI WITH FLOWERS OF PUMPKIN, BURRATA, AND ALICI

Are you thinking about preparing some appetizers for an evening based on air conditioning and a TV series? You should try the burrata declined in a couple of recipes to put on or spread on bread. An example: Crostini with courgette flowers, burrata, and anchovies—before the flowers become extinct until next season.

BURRATA CREAM WITH PEPPERS AND CRUMBLE WITH ANCHOVIES

Or the burrata and anchovies combo that also returns in the burrata cream with peppers and crumble to the anchovies.

Photo: Cucina Naturale

Want the perfect balance between the flavor of the anchovies and the creaminess of Madama Burrata? Either, because the sin of gluttony is a dangerous thing, and this dairy product is, according to many, noble, lustful, and with a story to tell.

TAGLIATELLE WITH BURRATA CREAM AND CONFIT TOMATOES

If you prefer a quick and easy recipe, we recommend this whole-wheat tagliatelle with burrata cream and tomato confit.

It will be enough to combine them with a dry and not too structured wine, in order to have the dream dinner of a midsummer night.

Photo: Imperfect Cuisine

RISOTTO Venere, FILLETS OF ANCHOVIES FROM THE CANTABRIAN SEA, and BURRATA

Last, but not least, this risotto with Venere rice, Cantabrian anchovy fillets, and burrata to prepare when returning from vacation lets you continue dreaming of beach holidays and days with lots of light.


Credit: Fine Dining Lovers

Di Stefano Cheese - Premium Italian Burrata

MEET MIMMO DI STEFANO

Cheesemaker Mimmo Bruno, raised in Puglia Italy, was the first artisan in the United States to recreate Burrata, a cream-filled fresh mozzarella.

Today, he handcrafts the Italian delicacy at his family-owned plant, Di Stefano Cheese in Pomona, California.

Derived from the Italian word for butter, Burrata (pronounced boor-AH-tah) is known for its creamy, soft center and rich flavor.

Growing up in the Puglia region of Italy, Bruno remembers when the first local cheese maker introduced Burrata in the 1970s.

“It quickly became a regional favorite – everybody was soon trying to make it. But when I left Italy in 1986, Burrata was still very much a regional cheese – if you went 100 kilometers out of Puglia, no one knew what it was.” 

Bruno got his start at a local factory in Italy when he was 11 years old, scrubbing the cheese vat and washing floors. Whenever he got the chance, he hovered around the veteran cheese makers, watching and listening, and soon learned the trade. At 12 years old, he made his first vat of fresh mozzarella. Soon he was earning 2,000 lire a week, equivalent to $1.  The neighborhood cheese plant eventually became his after school destination, full-time summer job and “my home away from home.” 

After his military duty in the Italian army, Bruno set out for the United States and started making cheese in California.  Soon after, he founded Di Stefano Cheese Company which he named after his father and after his oldest son, Stefano. 

Stefano Bruno’s interest in his father’s trade has captivated him since he was a small boy and he currently works full time at the plant alongside his dad, thus continuing the passion for artisan cheese making and tradition.

On special occasions Mimmo or Stefano will demonstrate to live audiences the process of making fresh mozzarella and Burrata cheese. From curd to final product, the mozzarella comes alive before their eyes from the father and son who do it best… and of course, tasting the final product is a must!

HISTORY OF BURRATA

A Lifetime of Experience, Tradition, and Passion for Making Cheese.

Burrata originated from a small area of Apulia region. First produced around 1920 on the Bianchini farm in the town of Andria, (about 2/3 of the way up from Italy's heel to the spur of Apulia). In the 1950s, it became more widely available after a few of the local cheese factories - notably Chieppa - began producing it. It is generally suspected that factories were interested in it because it was a way to utilize the ritagli ("scraps" or "rags") of mozzarella. 

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Burrata is often referred to as the creamy cousin of mozzarella.  This pure, sweet, and fresh cheese hides a delightful surprise of creamy burrata stracciatella that is wrapped inside its delicate mozzarella shell.  Stracciatella only reveals itself once burrata is cut open. 

Traditionally, burrata would be wrapped in the blades of the Asphodel leaf, a leaf native to Puligia Italy, (where Di Stefano owner, Mimmo Bruno is from.)  This leaf was used to indicate the freshness of the cheese. When fresh, the blade would be green, after a few days, the leaf would dry up, indicating the burrata was no longer fresh.  Thanks to pasteurizing and our fresh ingredients, Di Stefano burrata lasts much longer.  

Our tribute to tradition is exemplified on our 8oz burrata, which is wrapped with what appears to be the Asphodel leaf.  Our burrata is made daily at the Di Stefano Cheese plant utilizing fresh ingredients and traditional methods that define Di Stefano Burrata as simply the best!