Monday, 5 July 2010

Burrata.


In Rome earlier this year my friend served us an incredible cheese which I've been trying to remember the name of ever since and, reading something or other this weekend it came back to me; burrata. It's a mozzarella stuffed with a mixture of mozzarella and cream, and bundled up with an asphodel leaf.


When you unwrap the cheese it wobbles seductively onto the plate, oozing fresh, creamy unctuousness. Only considered good to eat for 48 hours after being produced, it's available in London at La Fromagerie and was big on the London cheese scene a couple of years ago. Apparently. Anyway, I know what I'm having for tea.

[Images with thanks to Rachel, whose blog about living in Rome and food I am going to also spend some quality time with, later!]

10 comments:

  1. I think I have an addiction to burrata. I learned how to make it last year on a cooking trip to Puglia. I always choose the burrata as my starter when I eat at an italian restaurant now...:) Great post! You're making me salivate!

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  2. This sounds super delicious! Is it made from buffalo milk?

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  3. Hmm cooking trip to Puglia.. That sounds superb. I can't wait to have it again, I was being really greedy and hogging it when we had it! Absolute heaven, total food moment.

    Sneaky, I think you'll LOVE it. It is made from buffalo milk, yes.

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  4. Yup, we're really big on burrata here in California. Unsurprisingly:).

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  5. Oooh it's so good! Christos brought me some as I'd not had it. I must find a place near here that does it. La Fromagerie or the Italian Deli off Canonbury Square maybe? It's exactly the sort of stuff I want to eat now, anything Mediterranean. Lovely! xx

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  6. God that looks amazing... sadly probably quite impossible to get in Oxford, but perhaps worth a diversion next time I'm in London?

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  7. Ok, I REALLY REALLY wish I could eat dairy right now...

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  8. ohhh how I love burrata!
    We've been trying to plan a trip to Puglia for years- stay in a trullo, eat like kings- that's my dream.

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  9. I don't know what I like more - being introduced to a new cheese or the phrase 'the London cheese scene'

    I recently discovered that Highbury Vintners stocks Don David Malbec btw Cazza - looks like I have another excuse to visit Highbury Barn now - whoop whoop!

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  10. Unctuousness is a great word.

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