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Burrata with Heirloom Tomatoes from 'Di Bruno Bros. House of Cheese'

Serious Eats Kate Williams Post a comment

Caprese salad is a summertime classic for good reason, but the trio of mozzarella, tomato, and basil can grow tired when it's featured on every restaurant menu in town. This twist from Di Bruno Bros. House of Cheese perks up the staple with sensuous burrata and pungent garlic oil. Author Tenaya Darlington adds the requisite balsamic and basil in full force for bright sweetness and herbal bite. More

Burrata with Heirloom Tomatoes from 'Di Bruno Bros. House of Cheese'

Cook the Book Kate Williams 3 comments

Caprese salad is a summertime classic for good reason, but the trio of mozzarella, tomato, and basil can grow tired when it's featured on every restaurant menu in town. This twist from Di Bruno Bros. House of Cheese perks up the staple with sensuous burrata and pungent garlic oil. Author Tenaya Darlington adds the requisite balsamic and basil in full force for bright sweetness and herbal bite. More

Cook the Book: Polenta Steaks with Asparagus Pesto, Cherry Tomatoes, and Burrata

Serious Eats Caroline Russock 5 comments

This recipe for Polenta Steaks with Asparagus Pesto, Cherry Tomatoes, and Burrata incorporates a few high-end ingredients (burrata, asparagus, and pine nuts) into an otherwise budget-friendly meal, making for plates that look much spendier than they actually are. More

Cook the Book: Ginger-Marinated Heirloom Tomatoes with Watermelon, Burrata, & Spicy Arugula

Serious Eats Caroline Russock 1 comment

All summer long, I have designated a significant portion of my precious fridge space to watermelon. I've been blending Watermelon Margaritas, snacking on cool slices all day long, and mixing chunks of sweet watermelon into tomato salads. Since our time with both tomatoes and watermelons is coming to an end, I figured I should make my last watermelon salad of the year count. I chose Ginger-Marinated Heirloom Tomatoes with Watermelon, Burrata, & Spicy Arugula from Laurent Tourondel's Fresh from the Market as my final farewell. More

My Pie Monday (Tuesday Edition): Daniel B.'s Black Crimson Tomato and Burrata Pizza

Slice Adam Kuban 4 comments

Such a backlog of MPM submissions I had to overflow to Tuesday to get them all up. —The Mgmt. First pizza in a new place, so experimenting with the new oven. It's an 18-hour delayed fermentation crust (with a bit of olive oil, because I like the butteriness it gives), topped with sliced garlic, some deliciously sweet Black Crimson tomatoes, and burrata, finished with fleur de sel, basil, and some reduced balsamic. 550°F broil on a ceramic tile (which sadly shattered as I was taking this out, but as it was a cheap quarry tile I'm not too broken up... More

Pasta with Corn, Prosciutto, and Burrata

Serious Eats Nick Kindelsperger 10 comments

I've just recently gotten into burrata, a mozzarella-like cheese, which oozes luxuriously when you cut into it. I found out about the cheese after seeing it pop up on numerous restaurant menus, usually tossed into tomato salads. Luckily, it also works wonderfully in this pasta recipe adapted from Local Lemons. It slowly melts atop the warm dish, lovingly coating the pasta. More

Snapshots from Italy: Making Burrata, the Meta-Mozzarella, in Puglia

Carey Jones 17 comments

Burrata can go from udder to wrapper in just a few hours, as I learned on a visit to the Mozzarella Gioiella factory in the southern Italian region of Puglia. More

Burrata Makes Headlines, Unfortunately

Serious Cheese Jamie Forrest 2 comments

Photograph from Wikimedia Commons Late last week, the FDA announced a voluntary recall of Caseificio Voglie di Latte Burrata (only those packages with an expiration date of May 24, 2008) because of possible contamination by listeria. This particular brand is available in California from the distributor Fresca Italia, and although the news is certainly not positive, it is nonetheless evidence that burrata, an extraordinarily delicious fresh cheese originally from Southern Italy, is truly beginning to enter mainstream consumption in this country. Burrata was created as an ingenious way to make use of the small curds left over from the production of fresh mozzarella. These curds are mixed with fresh cream ("burro" is Italian for "butter") and then wrapped in... More

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