by Kitchen Butterfly
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Kitchen Butterfly's Notes:
Expand1 'bulb' burrata cheese (about 500g) Ask a question about this ingredient
Small handful basil leaves Ask a question about this ingredient
1 teaspoon lemon zest/2 tablepoons lemon verbena Ask a question about this ingredient
The finest ever extra-virgin olive oil you can lay your hands on Ask a question about this ingredient
Salt to taste Ask a question about this ingredient
1 dozen 'Honey' cherry tomatoes (or another sweet variety), washed and dried Ask a question about this ingredient
Ciabatta (or baguette) slices, to serve Ask a question about this ingredient
Optional - coppa from the neck, or your favourite one Ask a question about this ingredient
PREP THE BURRATA: First of all, burrata (and mozarella) are best served at room temperature (not direct from the fridge). Before you serve the burrata, plonk the bag in a bowl of warm water and let it 'warm up'.
Ask a question about this stepMAKE THE BASIL OIL: in a mortar and pestle, make a coarse paste of the basil, lemon zest/lemon verbena and a pinch of salt. Then add enough oil to form a liquid paste, for drizzling over the cheese once ready.
Ask a question about this stepWARM THE TOMATOES: Heat up a pan for a minute and then place the tomatoes in. Sprinkle some olive oil and salt over the tomatoes and let the bottom just blister, about a minute or two. Toss the tomatoes in the pan and cook for another couple of minutes. Turn off the heat and let rest.
Ask a question about this stepPLATE UP: Remove the burrata from the water and the bag. Place on a platter and carefully cut open - the centre should ooze. Drizzle the basil oil over the top (serve the remainder on the side) and finish with the flash-fried tomatoes. Accompany with some coppa and bread, and a rocket salad, if you wish.
Ask a question about this stepEnjoy the freshness of the season!
Ask a question about this stepThanks wssmom. Burrata is worth ferreting out.......just to experience the creamy lusciousness! And thanks for your good wishes for my one-way trip home!!!!
Thank you Sagegreen, you always make me smile. I wish i could come to the States and have a huge party with all my food52 never-met-before friends. Thank you
I will also seek out the burrata! Enjoy all of those last minute activities! It's amazing that some people never get to be "visitors" in their own hometown. You get to do that both now and when you move back!
Well said lorigoldsby - so many last minute things, some will remain on the list as time just hasn't stopped or slowed down: there's the trip to the Dolfinarium to see some huge sealife, the visit to the 'Dutch' museum to get our photo taken out in ancient Dutch dress and a wander around a museum where Escher's works are displayed. We'll just have to come back I say.....
Thank you for you kind words
this is wonderful and so glad you crossed it off the bucket list before the move. I have never tried burrata but intend to seek it out and give it a try.
Thanks sdebrango - i love bucket lists...and their ever lenghtening nature. Thank you for your kind wishes, i'll need them!
Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.
You've inspired me to pick up burrata the next time I see it. Lovely recipe! Best wishes on your move home and I'm happy you got to burrata on your bucket list before going (hopefully a few others, too). :)