Burrata is a delicious fresh Italian cheese composed by mixing mozzarella and cream.
The outer layer is a thin and firm shell of mozzarella, on the other hand the inside is a doughy and tender mixture, called stracciatella, made with fresh cream and mozzarella’s snippets. This cheese was created in the Southern regions of Italy, known for farming and agriculture.
Now the burrata is easily sourced in many cities outside Italy; in Copenhagen you will find it at Eataly store or made by La treccia.
Ingredients for 4 servings
320 g spaghetti pasta
1 burrata cheese
200 gr tomato sauce, recipe here
16 cherry tomatoes
salt, fresh ground pepper
extra vergine olive oil
Preheat the oven to 180° C. Put the cherry tomatoes in a baking dish, spread them out into one layer, toss with extra vergine olive oil and sprinkle generously with salt and ground pepper. Cook in the over until soft, around 20 min.
In the meantime, cut in half the burrata, get 4 tbs of inner cream and mix that with the tomato sauce.
Cook the pasta al dente, drain it and mix with burrata&tomatosauce, topping with the roasted cherry tomatoes cut in half and the left burrata cut in small pieces.
Tips: burrata can be wonderfully seasoned with extra vergine olive oil and freshly ground pepper, served with crusty bread.
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