Food on the Ledge

Food from my kitchen

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cheesenotes:

Everybody loves Burrata, the pillowy dumpling of the Pasta Filata world, and Food Republic promises to teach you how to make it at home; their version comes with a twist though, using Ricotta as part of the filling. Via Food Republic: 

You Can Totally Do This: How To Make Burrata
David Arias, Executive Chef at NYC Italian bistro Abboccato Italian Kitchen, has one of those great coming-up stories that starts at the dishwashing sink at 14 years old and stops at every kitchen position along the way before ending up mastering Italian cuisine with Todd English. Suffice it to say, Arias knows his Italian cheeses, and he learned how to make fresh burrata every day out of necessity. If you’ve never had it, it’s just heaven: soft mozzarella shreds in heavy cream stuffed into a tender mozzarella shell. Break the shell and the filling oozes out.
"The burrata we were getting from Italy started down in quality a little and was hard to get for a while, so we started making it ourselves," he says. "Traditionally, nobody puts ricotta in burrata filling. We add it because the cream in Italy has a lot more fat than the cream you get here, so by adding ricotta you get that extra creaminess."

Get the full recipe.
(photo ©2014 Food Republic)

cheesenotes:

Everybody loves Burrata, the pillowy dumpling of the Pasta Filata world, and Food Republic promises to teach you how to make it at home; their version comes with a twist though, using Ricotta as part of the filling. Via Food Republic

You Can Totally Do This: How To Make Burrata

David Arias, Executive Chef at NYC Italian bistro Abboccato Italian Kitchen, has one of those great coming-up stories that starts at the dishwashing sink at 14 years old and stops at every kitchen position along the way before ending up mastering Italian cuisine with Todd English. Suffice it to say, Arias knows his Italian cheeses, and he learned how to make fresh burrata every day out of necessity. If you’ve never had it, it’s just heaven: soft mozzarella shreds in heavy cream stuffed into a tender mozzarella shell. Break the shell and the filling oozes out.

"The burrata we were getting from Italy started down in quality a little and was hard to get for a while, so we started making it ourselves," he says. "Traditionally, nobody puts ricotta in burrata filling. We add it because the cream in Italy has a lot more fat than the cream you get here, so by adding ricotta you get that extra creaminess."

Get the full recipe.

(photo ©2014 Food Republic)