Murray's Burrata 2x4 oz
Taste Our 1st Winter White Recipe: Burrata with Radicchio, Pine Nuts and Pears, Click Here.
We’re not just buttering you up: imagine a fresh, smooth white ball of mozzarella filled with thick, luscious cream: that’s our burrata.
It all begins much in the same manner as with our friend Mozzarella: freshly pulled, pasteurized cow's milk curd is plunged into hot whey until it becomes elastic; it is then cut into strips, plunged again into whey, kneaded, stretched, and finally shaped into a smooth ball of perfect, milky moozadell.
Where Burrata differs is that it was created as a way to use the ritagli (scraps or rags) and stracciatella (ribbons) left over from traditional mozzarella production. Rather than forming curd into balls and calling it day, Burrata producers leave them hollow like coin purses, fill them with ribbons of curd and then top them off with thick cream, all of which spills out seductively as you pierce the rindless exterior.
Use your hands while eating this deceptively decadent treat; serve at room temperature to fully enjoy its creamy butterfat center, and scoop up with your favorite crusty bread. A glass of Falanghina wouldn’t hurt.
Just the Facts
Chenin BlancCrisp and acidic with light minerality. You may smell stone fruit, apples, pear, quince, even some fresh herbs.
Pair with: Tangy Loire Valley goat cheese to bring out crisp, mineral qualities in both. Something like Selles-sur-Cher will work perfectly!
Lagers and KolschLager, Dunkel, Schwarz, Pilsner, Kolsch Ale
Lagers run the gamut from crisp, pale Pilsners to dark-malted Dunkels and Märzens. Flavors are typically approachable and mellow, a delicate balance of toasted bread, gentle sweetness, and mild hop bitterness for structure.
Pair with: Almost any firm, mild cheese like Tomme de Savoie or Landaff Creamery Landaff.
Pinot GrigioA lighter, crisper white wine. Tends to be refreshing and fruity, with aromas of stone fruit, peach, quince, and lemon.
RoséWe love them all! Everything from light, crisp Provence style to deep and fruity Spanish Rosados. Don’t be afraid to enjoy rosé year-round, but we like the summer staple best with refreshing, mild cheeses that are great in warm weather.
Pair with: Young chevres like Coupole and bloomy rinds like Moses Sleeper for the lighter stuff. A darker, fruitier rosé can stand up to a heavier cheese like nutty Pecorino Oro Antico. Sparkling rosé is a perfect match for Nettle Meadow Kunik.
Murray’s Burrata Salad Recipe
Over at our Bleecker Street shop, our executive chef David Elkins—formerly of Per Se—has recently revamped our made-to-order menu. Loaded with salads, grain bowls, and sandwich melts, this new menu is, simply put, very, very good. While devising these new dishes, Chef David also developed this burrata salad, made with radicchio, pine nuts, and mint. …