So many people have been talking about burrata lately - it appeared at the Cowgirl Creamery at the Ferry Plaza, and on the menu at A16; the Chronicle did a write-up on it, and now all of San Francisco is buzzing about this Italian delicacy. What can I say? We've been making it in-house at the Franciscan for about six months now, and I recently decided to add it to the menu at Bobo's, too, so if you're in the Bay Area, you have more places than ever to discover this delicious cheese.
If you haven't tried it yet, let me tell you: you're going to love it. The name "burrata" comes from the Italian word "burro", meaning butter, and it is so named because it is silky and creamy and utterly decadent. All of those adjectives generally mean "sexy" to me, so what better place to tell you how to make burrata than here at Sex and the Kitchen?
Making your own burrata is a lovely Sunday afternoon task that two people can accomplish with ease. Your mission is to melt down a hunk of mozzarella curd to form a smooth, slippery mass, then stretch it out and dab the middle of each square piece with a creamy cheese mixture, as if you were making ravioli. You then fold each curd "square" over the cheese inside to create an individual burrata. To make it even simpler, I've created a pictorial step-by-step guide for you.
Read through the ingredient list below, and then make a date to get it done... Have fun!
- 12 ounces fresh mozzarella curd
- Sea Salt
- 12 ounces of soft cheeses for filling; use mascarpone for a thick, butter-like filling, or mix two or three cheeses together for more depth of flavor. You might try a blend of ricotta, mascarpone and fromage blanc, or whatever suits your fancy. This is the fun part!
- Basil oil
- Cherry tomatoes, cut in half
- Fresh basil leaves for garnish
Follow the directions in the pictorial guide. When your cheeses have cooled in the ice bath for at least 10 minutes, place one of them on a serving plate. Drizzle with basil oil and sprinkle with sea salt. Arrange cherry tomato halves around the outside and garnish with basil leaves. Eat immediately, preferably with someone that you're all hot and bothered over. There's nothing sexier than sharing a plate of freshly-made cheese!
Burrata is best when it is consumed within a day or two after it is made, so go ahead! Indulge...
Where to find Mozzarella Curd
If you live in the San Francisco Bay area, you can find mozarella curd at Andronico's or Rainbow Grocery. We tried locating it at other places, including the Cowgirl Creamery and Whole Foods, without success; however, if you flirt with the cheese guy at your local market, you just might be able to convince him to special-order it for you.