The thin stretched cheese shell and within it the creamy center. The clash of sensations as the fresh cream gently oozes an aroma and buttery flavour. This delicate ‘pouch’ is freshly made with a blend of milk right here in Singapore. No additives, preservatives or artificial fillers go into making the cheese, ensuring a clean and gluten-free experience.
- Please transfer the Buratta, in your own container withthe water from the paper cup which you receive.
- Eat the burrata the same day as you cut into it and as soon as you can after you buy it. After several days, it will go bad and the flavor will turn sour
- Burrata is absolutely delightful simply cut open and drizzled with a bit of high quality olive oil and a sprinkling of sea salt alongside crusty grilled bread.
- Pair it with Truffles the powerful aroma and woodsy flavors of truffles are balanced out by the soft, tanginess of the burrata
- Swap out mozzarella for burrata in a caprese salad for a luxury upgrade to a classic dish.
- Simply replace mozzarella cheese with burrata in your favorite recipe.
- Try spooning dollops of burrata atop salads and pizza.Just after you pull the pizza out of the oven, top with pieces of burrata and serve immediately. It goes particularly well with fresh tomatoes and arugula, but you could also pair it with a prosciutto pizza.
- Its shelf life is notoriously short (ideally 3-5 days but it may stay fresh for up to a couple of weeks).
- Trasfer Burrata into you own container with the packing liquid and keep it in the fridge.
- Please store the Buratta in the fridge not the freezer.
- Its best consumed as soon after production as possible.
- Once you open a ball of burrata, eat it right away.
- 1 tsp fennel seeds
- 1 garlic clove, finely chopped
- 1 tbs finely chopped rosemary leaves
- 1/2 tsp dried chilli flakes
- 2/3 cup (165ml) extra virgin olive oil
- 1/3 cup baby capers, rinsed, drained, well dried
- 2 x 200g burrata balls
- Multi-Grain Sourdough Bread Sticks, to serve
Place fennel seeds in a small saucepan over medium heat and lightly toast, shaking the pan, for 3-4 minutes or until fragrant. Transfer to a mortar and pestle, then roughly crush. Reduce heat to low and return fennel to pan with garlic, rosemary, chilli and half the oil. Cook, shaking pan occasionally, for 4-5 minutes for oil to infuse. Set aside to cool slightly.
Meanwhile, heat remaining 1/3 cup (80ml) oil in small, clean frypan over medium-high heat. Add capers and cook, stirring regularly, for 2-3 minutes or until golden and crisp. Remove capers using a slotted spoon and drain on paper towel. Place burrata in a serving bowl, pour over the warm herb and chilli oil, and top with capers. Serve with Multi-Grain Sourdough Bread Sticks. Enjoy!
Know your Burrata
Woven and shaped by hand, the process of making fresh Burrata involves artisans achieving the perfect texture through feel and experience alone. Burrata is an Italian cow milk cheese made from mozzarella and cream. The outer casing is solid cheese, while the inside contains stracciatella and cream, giving it an unusual, soft texture. It actually tastes fresh and not overly heavy. It’s truly one of the most delightful and luscious fresh cheeses. If you love creamy textures, burrata is right up your alley!
Burrata actually has fewer calories than aged cheese, with about 90 calories per ounce.
Burrata is a good source of calcium, vitamin A, and protein.
Serving & Storage
Just like many other cheeses burrata is best served at room temperature. The best way to fully taste the flavors of burrata is to enjoy it at an ambient temp. About 30 minutes before serving, take it out of the fridge and let it warm up which brings out the ideal flavor and texture.
Always purchase the freshest burrata you can get your hands on. It’s worth splurging to get the best quality available.