Burrata with roasted tomatoes: practical recipe to impress your guests

For those who don’t know it yet, burrata is a true masterpiece of Italian gastronomy. It is a kind of “bag”, whose cover is made of mozzarella cheese, filled with stracciatella cream, which gives it a creamy and unique texture. Originally from the Apulia region, in southern Italy, the name “burrata” comes from the Italian word burro, which means butter, in reference to its unctuousness and creaminess.

The stracciatella, which makes up the inside of the burrata, is a cream made from shredded mozzarella strips mixed with fresh cream. The name “stracciatella” derives from the Italian verb stracciare, which means “to unravel” or “to tear”. Created around the beginning of the 20th century, burrata was born as a way to reuse leftover mozzarella and cream in an elegant and irresistible format.

It is common to find it on Italian tables and around the world dressed with the most varied accompaniments: tomatoes and pesto sauce, empanada and fried à la arrabiata or simply served with olive oil, balsamic and fleur de sel.

Here, in our sophisticatedly simple kitchen, we bring you some tips to help you serve your burrata elegantly and without making gastronomic faux pas:

1. Invest in good extra virgin olive oil: it is the real jewel on your plate – use and abuse it.
2. Contrasting textures are essential: burrata is soft, creamy and unctuous. Bring crunchy elements, such as roasted nuts, seeds, toast or croutons, to enrich the sensory experience.
3. Acidity to balance: always include an acidic or citrus element, such as balsamic vinegar, lemon zest and juice, or tomatoes (fresh or in sauce). This counterbalances the fat in the cheese and cream.
4. Grilled or grilled side dishes: Innovate with grilled fruits or vegetables. Buttered peaches and nectarines or grilled zucchini and eggplant are excellent options.
5. Perfect finishing: fresh herbs, fleur de sel and freshly ground pepper are essential. Basil basil is the classic that never fails when combined with burrata.

To complement, a super colorful recipe – remember that colorful food is balanced food – inspired by the Mediterranean, perfect for bringing a touch of freshness and sophistication to your antipasti table: Burrata with Caramelized Tomatoes, Capers and Pomegranate Seeds.

Burrata with Roasted Tomatoes

Performance: 4 servings
Category: Starters, Appetizers and Snacks

Ingredients

For the burrata:

• 1 pot of good quality burrata
• Natural fermentation breads, to accompany

For the roasted tomatoes:

• 6 Italian tomatoes
• Salt and black pepper to taste
• 4 tablespoons brown sugar
• ½ cup balsamic vinegar
• ½ cup (tea) olive oil
• Dried thyme to taste
• Dried rosemary to taste

For the fried capers:

• 1 pot (60 g) of capers

For decoration:

• A handful of fresh basil leaves
• Walnuts, coarsely broken, to taste
• Pomegranate seeds, to taste

Preparation method

Roasted Tomatoes:

1. Cut the Italian tomatoes into four parts and place them on a baking tray.
2. Season with salt, black pepper, brown sugar, balsamic vinegar, thyme, rosemary and olive oil.
3. Bake in a preheated oven at 200°C for 20 minutes or until the tomatoes are soft and slightly caramelized. Remove from the oven and let cool.

Fried Capers:

1. Drain the capers well and dry them with paper towels.
2. Fry them in hot oil until crispy. Remove and let drain on paper towel. Book.

Assembly:

1. On a plate or platter, make a bed with the cold roasted tomatoes.
2. Place the burrata on top, in the center.
3. Finish with basil leaves, broken walnuts, pomegranate seeds and fried capers. Drizzle with a generous amount of olive oil.

Serve:

1. Serve accompanied by naturally fermented bread toasted with olive oil.

Enjoy!

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Source: CNN Brasil