There's more than one way to enjoy the extra creamy Italian cheese – here are the best suggestions for presenting and pairing it!
Burrata is one of the most exciting cheeses in Italy and often served on pizza or pasta. But how is it traditionally enjoyed in its homeland? In Italy, it is usually sold whole and either slightly chilled or room temperature, not straight from the fridge. As for serving, the traditional way is simple and elegant: with high-quality extra virgin olive oil, a little sea salt and freshly toasted bread.
The fresh, full-bodied taste and the delightful contrast between the elastic mozzarella shell and the creamy stracciatella core hardly need any further refinement. However, burrata offers numerous other possibilities and variations. The combination with seasonal fruit and vegetables like tomatoes or peaches as well as olives and fresh herbs is particularly popular.
Tomatoes play a central role here: they are rich in umami, succulent considered the centerpiece of Italian cuisine for good reason. Peaches and plums are also a perfect match - these (late) summer fruits are juicy and have just the right mix of sweetness and acidity.
If you want to add even more earthy flavors, garnish a burrata crostini with some fresh pesto. Another delicious option is to serve the cheese on rocket salad with a seasoning of lemon juice, olive oil, salt, and pepper. Voilà - it's ready to eat. You can also add a few slices of prosciutto to make it a complete meal.
If you think that burrata can only be enjoyed cold or at room temperature, you're very much mistaken. It's just as much a highlight on hot pizza or pasta as it is in salads. And even if it may break the hearts of some Italians: Even when deep-fried or served on pesto, burrata fails to dissapoint. Whether on pizza, pasta, traditional or deep-fried – burrata is a cheese that can and should be combined in many ways to develop its full flavor.
