ITALIAN EDUCATIONBURRATA AND MOZZARELLA EDITION
DID YOU KNOW..?
Burrata comes from the Italian word "Burro" which translates to butter, reflecting the creamy texture.
WHAT IS THE DIFFERENCE?
TEXTURE
Mozzarella is a semi-firm cheese. It's smooth. springy texture helps hold its shape well. While Burrata has a soft outer shell similar to mozzarella, but with a creamy, almost liquid interior made of Stracciatella and cream.
DID YOU KNOW?
- Balsamic vineger is the perfect accompanyment to mozzarella due to it's rich sweet & tangy flavour.
- Burrata & Mozzarella are traditionally served at room temperature to maximise flavour.
- Burrata and mozzarella are quintessential components of Italian cuisine, each embodying unique textures and flavours that reflect the rich culinary heritage of Italy. Mozzarella, with its smooth and elastic texture, is a staple in many classic Italian dishes, such as Caprese salad and Margherita pizza, adored for its subtle, mild taste. Burrata, on the other hand, elevates the experience with its creamy, luscious interior, encased in a soft mozzarella shell, offering a delightful contrast of textures. Both cheeses are not only integral to Italian cuisine, but also symbolize the country's dedication to artisanal techniques and high-quality ingredients.
HOW IS BURRATA MADE?
Making Burrata follows a three step process. It starts with Stracciatella, followed by this being encased in a mozzarella shell to form ultimate combination.
METHOD
Stracciatella
- Fresh mozzarella curd is combined with boiling water and a generous amount of salt.
- Curds are then stirred and pressed until a solid mass is formed.
- The curd is then stretched and folded like douah until it is smooth and glossy, and then shaped into a rope and formed into pieces. This is then placed in a bowl with cream and salt, this combination is referred to as Stracciatella.
The Shell
• This is repeated again, however formed into a disk this time, instead of rope.
The Combo
- The creamy filling is then stuffed into the centre of the shell.
- then pull the sides of the mozzarella shell up until they meet at the top
- Using hot water, pinch the top tightly to seal.
- That's it...You've made burrata!
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