Burrata at the end of my rainbow.

Have you had Burrata? I have heard all about it, been told it is fabulous, and yet have not had the pleasure of eating it. How could this be?  A cheese I have not been able to consume? I am at a lost. Then I heard about the Cheese Festival at Pike Place Farmer’s Market. Low and behold there was to be one demo on the making of Burrata. But wait, then I hear there were to be 15,000 people there. I may love my food and have gone to many lengths to get it; but I was not about to battle a crowd of that size for one demo on Burrata. I will admit that I somehow felt that I had let myself down, but I figured I can go by the cheese stand any time and ask a question or two about Burrata. I had all intentions of going down to the market this past Monday when I had off, but the pouring rain was against me. (It may rain a bit in Seattle, but not pouring rain. Rain like that we stay inside!) I ran to the local market to get a few necessities when I passed by the cheese counter. Right there – AAHHH HHAAA! BURRATA! I was so excited. I picked it up and ran to the checkout. I could not wait to get home with it, and to be honest it felt that the rain stopped for just a minute and a rainbow came through. Burrata was like my pot of gold.

So what is Burrata you might be wondering? It is actually made from Mozzarella and direct translation means butter in Italian. Burrata is usually round like a ball of fresh mozzarella with a creamy center. The center can best be described similar to something like ricotta but better. You see when making Burrata they stretch the mozzarella to form its ball like shape.  The center is then filled with the little bits of fresh mozzarella that are left behind and topped off with cream. The soft yet slightly firm exterior gives way to this creamy “buttery” interior. Hopefully, you can now see why I just had to get my hands on some.

Once I was home I pulled out the spring veggies Brian had picked at the neighborhood farmer’s market that week and thought they would be perfect with the Burrata. Lightly roasted veggies, baby greens, some really fantastic olive oil; I don’t think you can go wrong. I sprinkled it with the smoked sea salt I have and freshly cracked black pepper. The smokiness of the salt added to the roasted flavors of the veggies.  Adding a bit of sherry vinegar to it gave it all the acidic lift it needed. Pure flavors at their max. What a treat it was indeed. One of my culinary fascinations came to life.

 

Burrata Salad (feeds 4)

1 - 2 balls of Burrata (depending on size and slicing)

Baby Zucchini (with blossoms attached if available); sliced in 1/2 if thick; about 8 – 10

Asparagus, trimmed and cut into 2 – 3 inch pieces; about 12

1 red, yellow, or orange bell pepper; cut into strips

Fresh baby salad greens

Extra Virgin Olive Oil

Sherry Vinegar; about ¼ cup

Sea Salt and Fresh Black Pepper

Smoked Sea Salt (if using)

First, preheat your oven to 375 degrees.  Toss your asparagus, zucchini, and bell peppers in enough olive oil to coat. Spread them out on a sheet pan and sprinkle them with a bit of sea salt and black pepper. Roast in the oven about 10 minutes until their edges start to get crispy. Remove from the oven and let cool.

Next, on the plates you will be eating on place a small handful of baby salad greens in the center. Around them arrange your roasted veggies. Then sprinkle the roasted veggies evenly with the sherry vinegar.

Finally, gently place your Burrata on your cutting board. With a sharp knife, gently slice your Burrata and place your slices evenly over your baby salad greens. Drizzle the Burrata with a bit of olive oil and sprinkle with sea salt (or the smoked sea salt if using).