We’re not just buttering you up: imagine a fresh, smooth white ball of mozzarella filled with thick, luscious cream: that’s our burrata.
As with mozzarella, burrata begins as freshly pulled, pasteurized cow milk curds that are plunged into hot whey until they become elastic, cut into strips, plunged again into whey, kneaded, stretched, and pulled into a smooth ball weeping butterfat. Created as a way to use the ritagli (scraps or rags) and stracciatella (ribbons) left over from mozzarella production, this ball is left hollow like a coin purse, filled with uncooked curds and topped up with cream, all of which spills out when you pierce the rindless exterior. That rich, soft center of continues to age and ferment, creating a flavor that can be gamier and more forceful than mozzarella.
Use your hands when eating burrata; serve at room temperature to fully enjoy the creamy butterfat, and scoop up with crusty bread. A glass of Falanghina wouldn’t hurt.