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Entries tagged with 'burrata'

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

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

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

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