Burrata: A Love Story

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By Jenn Press Arata

Once my eye caught a glimpse of the burrata appetizer on the menu, I salivated and could barely get out the words to place my order. As soon as I heard about this mystical cow’s milk cheese, I knew I had to introduce myself. The exterior is solid mozzarella while the creamy center that poured out when I slid my knife through it, offered a soft, unique consistency. It’s as though fresh mozzarella and ricotta found love and kindly shared their happy marriage with me on a plate. Once this melt-in-my mouth taste of heaven hit my palate, I closed my eyes and let the dairy delicacy find every note of flavor as it glided across my tongue like butter. (Perfectly appropriate seeing how its name is directly translated to mean “buttered” in Italian.) This sensual mouthful of textural genius will leave a lasting imprint on my mind and taste buds.

My first meeting with my new soulmate, Burrata, was at Acqua in Westport where it was complimented by sweet black mission figs, spicy arugula, crunchy hazelnuts and vincotto (cooked wine).

We met again at Mikro Craft Beer Bar in Hamden where it was served with arugula greens, sweet tomatoes, olive oil confit (It’s not just for ducks anymore) and a drizzle of fresh, earthy basil oil. Until next time…

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  1. Pingback: Linguine with Roasted Garlic and Melted Burrata Cheese | That's SO Jenn!

  2. Pingback: Rosemary Sweet Potato, Cheddar & Black Bean Quesadillas with Spiced Pumpkin Seed Pesto | That's SO Jenn!

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