Burrata is a typical Apulian product that is delicate and tasty from a relatively recent origin. But what is it, and how is it done? Let's find out! Burrata is a typical Apulian product born in the municipality of Andria in the Murge and today awarded with the denomination of IGP (Typical Geographical Indication). What makes it unique, however, is its soft and filamentous consistency. Increasingly loved by great chefs and present in starred menus, it is an ingredient that is experiencing a golden age of particular interest. But what is it, and how is it done? Let's find out! What is burrata? Burrata is a fresh cheese made from cow's milk, including a spun paste similar to mozzarella but with distinct characteristics. It is made with a stracciatella paste (the spunlaced pasta), combined with the cream and enclosed in a bag of mozzarella pasta about 2 mm thick. It is white milk and has a higher weight than the standard mozzarella. It varies from 100g to a pound. On its top, there is the typical closure. The filling, characterized by mixed filaments with cream, makes it unique and much appreciated in the preparation of many Italian dishes.
How to eat Burrata: recipes and uses
Burrata is a tasty, creamy, and very versatile product in the kitchen. It is suitable for the preparation of appetizers, unique salads, but also first courses. From pasta with prawns, radicchio and Burrata, to croutons with turnip tops. The combinations are potentially endless. Perfect if eaten raw, with a drizzle of extra virgin olive oil, and with some tomatoes, its use as a condiment on pizzas in a gourmet dress is increasingly frequent.
How to make the Burrata: the ingredients and the procedure
The burrata processing method is still being crafted today. It is produced by hand by the dairy masters who respect the production discipline. The process involves several steps. The heating of the milk that is pasteurized at a temperature of 35 ° - 37 ° C. Acidification is the natural fermentation of milk. The coagulation is the addition of natural calf rennet or vegetable microbial. The breaking of the curd. The serum drains from the curd, which settles and acidifies, due to the spinning. Spinning: the curd is spun with boiling water. Forming and cooling: a part of pasta filata is reduced into strips. They are then cooled in water and prayed until they become a reasonably spongy compound. This, mixed with the cream, will be the filling of the Burrata that we're going to taste. The remaining part of the pasta will become the raw material for making the bag that will contain the Burrata. The closure of the bag is sealed with boiling water. The container is cooled in water. Salting: it is dipped in brine.
Packaging: How to preserve Burrata
It is an extremely delicate dairy product. If it is subjected to temperature changes, it tends to become sour. This is why it is difficult to find it in large-scale distribution, and it is always good to see it directly from the dairy production plant. Once purchased, it must be consumed the same day or stored in the refrigerator between 4 and 6 ° C for a maximum of one day. Between history and legend, it is said that the birth of the Burrata is due to a master cheese maker, Lorenzo Bianchino, who, not being able to sell mozzarella and not knowing how to preserve stracciatella (frayed mozzarella) and cream in the heavy snowfall of 1956, created a bag made of mozzarella pasta. He inserted the two products and closed it. In addition to keeping them longer, they mixed to create a new product: the Andria burrata. His success was, immediately, maximum. From a typical product of the Murge area, it began to be made throughout the region and then throughout the Italian territory.
The calories of Burrata
As often happens, unfortunately the best foods also are those with a higher caloric intake! This is undoubtedly the case with Burrata. There are 450 calories per 100g of product.