What is Burrata
Burrata is a fresh cheese of Italian origin - typical of the Puglia region - made from whole cow's milk, raw or pasteurized.
The burrata is characterized by an outer layer of solid mozzarella and a heart enriched with fresh cream or butter. The consistency is softer than that of mozzarella; even more inward.
Burrata is generally served on its own, perhaps with a little olive oil, basil, some tomatoes and tasty anchovies. The temperature of the cheese must be fresh or ambient, absolutely not hot or too cold (unless it falls into other recipes).
The burrata has a high energy supply and a rather long digestibility; contains significant amounts of lactose and as such is part of the group of dairy products known as "dairy products".
Nutritional Features
Burrata is a food of animal origin, obtained from the processing of milk and milk cream by means of rennet. This means that, even if the basic food is allowed in the side-ovo-vegetarian diet (not in the vegan one), the presence of rennet precludes its use anyway.
Burrata is a product belonging to the second group of foods; as such, it plays the role of high biological value protein source, calcium, phosphorus and riboflavin (vit B2).
It brings a high energy concentration, supplied above all by lipids, followed by proteins and finally by carbohydrates. The burrata fatty acids are mainly saturated, peptides rich in essential amino acids and simple carbohydrates (lactose). Cholesterol is very abundant and fibers are absent.
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Nutritional values (per 100 g of edible portion)
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The mineral salts contained in the burrata are mainly calcium, phosphorus and sodium, while the vitamin profile essentially consists of retinol equivalents (vit A), riboflavin (vit B2) and some tocopherols (vit E).
Burrata is a food that does not lend itself to the nutrition of the overweight or hypercholesterolemia subject.
The sodium content is not alarming, which is why a small portion of burrata could also be included in the diet against hypertension (only in the absence of overweight).
The amount of calcium is useful to those who must ensure a high intake of this mineral in the diet, such as those in growth or at risk of osteoporosis.
The average portion of burrata is about 50-100g.
NB . Burrata is NOT a food to be seasoned with oil.
Service and Conservation
If the burrata is opened or cut, the scraps and the cream inside it come out; also for this reason, in general, the burrata started must be finished in the same meal.
This cheese has a rich and buttery taste, and a succulent consistency typical of the release of cream.
Burrata should be consumed within 24 hours of purchase; after 48 hours it is considered no longer fresh (basically acid and yellowish).
The burrata is particularly suitable for the preparation of appetizers, salads, sandwiches (together with prosciutto), bruschette, caprese (together with fresh tomatoes, oregano or basil, extra virgin olive oil and ground black pepper) and seasonings for pasta.
Production
The production of burrata begins in a similar way to many other cheeses, or with the formation of curd (mixing of rennet with raw or hot pasteurized milk, slightly acidified).
Unlike most cheeses, the curd of mozzarella and burrata is dipped in warm (or whey) slightly salted water. Everything is then subjected to mixing and draft to develop the typical elastic fibers. Finally, the spun pasta of mozzarella and burrata is processed to obtain various shapes and sizes.
Video Recipe: Homemade mozzarella
However, when burrata is produced, at the time of the processing of the spun dough (after the dough and the draft), it is manipulated to obtain the shape of a bundle. This is then filled with small rags of mozzarella (leftovers) and cream (a compound called "stracciatella"). Finally, this "pseudo container" is closed, wrapped in the green leaves of asphodel (plant of the genus Asphodelus ), tied and moistened with whey.
Asphodel leaves are an indicator of quality since, if still green at the time of service, they indicate the highest level of freshness obtainable. Only recently, the cheese is sold in an envelope or in a rigid plastic container.
NB . Despite its exceptional taste, buffalo burrata is not considered an equally traditional food.
Pasta with Zucchini and Burrata
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Burrata is a typical product of the Murgia, an Apulian subregion.
It is a milk-based food, obtained thanks to the use of bovine rennet (digestive juice of young calves); at a later time, milk cream is also added to the burrata.
The burrata was invented in 1956 (official date), but it cannot be ruled out that the Bianchino company (from Andria) has started producing it much earlier.
The discovery of the burrata was almost entirely random; it is said that, being unable by bad weather (famous snowfall of 1956) to transfer a load of cream, Bianchino chose to keep it inside the mozzarella with other processing clippings.
Given the success, after the commitment of some dairies, the burrata became more widely available on the market.
To its advantage, born as an artisan cheese, the burrata has maintained its quality status even after the start of industrial production.
Burrata is also produced in the United States, particularly in artisan cheese shops in eastern coastal cities colonized by a certain Italian-American population.
Today, the burrata di Andria enjoys the recognition of the IGP mark (Protected Geographical Indication).
