Burrata Cheese with Roasted Grapes. WOW!!!
This “WOW!!!” is from a friend of a friend of a friend who shares this:
“I had an amazing dinner with my friend, Peter Gardiner-Harding, at his son Craig’s restaurant, Campognolo, whilst in Toronto last weekend. Here is a video of chef Craig Harding making the finest appetizer I have eaten: Burrata Cheese with Roasted Grapes. WOW!!!”
The “WOW!!!” definitely caught my attention so I watched this video, and … wow! I can hardly wait to try it.
But first: Just what IS Burrata Cheese? It looks soft, creamy — yummy! I thought I might have a better chance of visiting Toronto, before I might find Burrata cheese. So, I researched (love the internet!) and it is more available that I imagined. There are even guidelines for making my own if I really want to. (I like DIY but I’ll pass on this one just now!)
Burrata is a fresh Italian cheese. At first, it appears as a little ball of mozzarella with a twist at the top. Some sources describe it as an outer shell of mozzarella with a buttery-rich filling. Hence the name: Burrata (“buttered” in Italian). Actually, it is a pouch holding soft mozzarella curds and cream which has been described as “thick, spreadable strings of cream, with a slightly sour finish.”
Apparently, it was developed to utilize the ‘scraps’ of mozzarella. Once the hot mozzarella curds are ready to be shaped into whatever form is desired, instead of the familiar stretchy mozzarella strings, a pouch is formed. The pouch is filled with the scraps or ‘rags’ of leftover mozzarella curds, topped with cream, then closed with a twist.
Traditionally, the finished burrata is wrapped in the leaves of the asphodel plant but now it can be found in a plastic bag or container.
Burrata is generally served fresh.
Serving suggestions are plentiful… I’m drooling!