In less than a week I found five people who had never heard of, let alone experienced the wonders, of Burrata cheese. In my world this equates to a culinary emergency – clearly I have not being doing my part as a food educator. If you haven’t heard of Burrata it’s a fresh Italian cheese – think fresh mozzarella with a creamy center. The word actually means “buttered” in Italian.
In its simplest form we like to serve it as part of a cheese and charcuterie tray – drizzled with really good extra virgin olive oil, some coarse sea salt (such as Maldon) and chopped fresh basil plus fresh bread. Make sure you put it in its own dish as once you cut into it the cheese oozes and takes on a soupy consistency. Ed loves it so much I always put out more than I think we need (and it’s always gone).
I took the inspiration for this dressed up version from a salad special I recently had at TiraMisu Restaurant in Berwyn, PA. Start with a bed of arugula, place a Burrata “ball” on top, drizzle with balsamic syrup and truffle oil and a sprinkling of coarse sea salt. Thank you, Julie P, for your home grown arugula which makes this salad even more special.
|Burrata and Truffle Oil with Arugula|| || |
- 2 ounces of arugula (two good-sized handfuls)
- 2 Burrata cheese balls
- Balsamic vinegar glaze
- Truffle oil
- Coarse sea salt (such as Maldon)
- Divide arugula between two plates.
- Dry off each Burrata ball with a paper towel and place on top of arugula.
- Drizzle balsamic vinegar glaze and truffle oil on top of cheese and lettuce.
- Sprinkle coarse sea salt.
- Serve immediately.
* Balsamic vinegar glaze can be found in the vinegar section at many supermarkets. If unavailable, boil ¾ cup balsamic vinegar in a small saucepan until reduced to 3 tablespoons, 6 to 7 minutes.
* I buy Burrata in the Italian cheese section and Black Truffle Oil in the Italian section (small bottle but reasonably priced) at Wegmans.