Monday, May 28, 2007

For the love of Burrata

Finally, finally, burrata has appeared at one of our local gourmet food shops. The first time I tasted it (at the fabulous Il Mulino in NYC), I was overwhelmed with just how elegant and creamy it is. I'm a huge mozzarella fan to begin with, but burrata is on an entirely different plane. Made from both mozzarella and cream, burrata features an outer shell of mozzarella, while inside it is mozzarella and cream, resulting in an incredible texture and simply divine taste. This salad is a Caprese to the tenth power - tomatoes, asparagus, avocado and, of course, burrata, topped with an olive oil/lemon/shallot vinaigrette, as well as capers and basil. It was my first taste of burrata at home - and the beginning of a whole new adventure with this luscious mozzarella.