Burrata cheese how to make

Burrata: creamy trendy cheese from Apulia

At first glance it looks like Burrata the mozzarella - and in fact the similarities are by no means coincidental. Like mozzarella, burrata is one of the Italian fresh cheeses of the Filata type and is also made with it: The brewed cheese curd is kneaded and pulled until it has the typical elastic consistency of mozzarella. But then comes the highlight: Burrata is now filled with hand-torn Mozarella threads and cream. Then the burrata is knotted like a sack and waits in brine and is sealed until it is bought. In Italy itself, the bags that come from the Apulian town of Andria are often sold fresh.

Burrata: Cheese can hardly be fresher

A culinary surprise awaits everyone who eats the buratta: if the burrata has been unwrapped from the foil or the leaves and cut, a creamy creamy cheese mass flows out of the inside. And it melts on your tongue. The fact that burrata tastes so fresh and has such a creamy consistency is a big plus point of the cream cheese. On the other hand, it is precisely their freshness that makes the burrata sensitive. But: if you eat this cream cheese, you shouldn't pay attention to calories. There are 317 kilocalories (kcal) in 100 grams of cream cheese, about 40 kcal more than in mozzarella.

Burrata: This is how you get the cheese

Since the cheese resents long periods of storage, the burrata comes to Germany once or twice a week from its home in Apulia. So it's not easy to get the burrata here. Burrata is most likely to be found in the delicatessen sections of large department store supermarkets or, with a bit of luck, at specialist weekly market traders.

In addition, you can also order Burrata on the Internet, for example at www.gustini.de. Anyone who tries it grabs a kind of hunting fever. Because you only have the chance to get burrata once a week. However, this culinary fun is not cheap: The kilo burrata costs around 14 euros plus shipping.

Burrata: This is how it tastes best

An exclusive pleasure that is best appreciated. The motto here is: the more simply you prepare burrata, the better the delicacy comes into its own. On his homepage, Tim Mälzer shows in the video how easily he teases the highest taste out of the burrata. He simply prepares the burrata with ripe tomatoes, fresh basil, olive oil, fleur de sal and farmer's bread; the celebrity chef thinks more is unnecessary. You can give the burrata a little extra kick with lightly roasted pine nuts; a little freshly ground pepper won't hurt either.

Our insider tip: try burrata with freshly cooked pasta. Simply pull the burrata apart with your fingers and mix loosely with the hot noodles. Add finely chopped herbs and the famous little dash of olive oil, and you have a culinary poem to rave about! The creamy treat tastes just as good with tomato salad with balsamic vinegar and lots of pine nuts.

(Koe)