What is Burrata and Why Should I Try It?
Burrata, a word that tickles the salivary glands of foodies around the world. Made of a delightful medley of mozzarella and cream, this fresh Italian cheese has become extremely popular in recent years.
Where is Burrata From?
Burrata hails from southern Italy, dating back to 1900 in the city of Andria in the Apulian region – where Carmine’s family originated from!
What is Mozzarella?
Mozzarella di bufala is traditionally made from Buffalo milk. A whey starter is added from a previous batch that contains thermophilic bacteria, the milk is left to ripen. Rennet is then added to coagulate the milk and afterwards, the curd is cut into 1-2” pieces and left to firm or “heal”.
After healing, it is cut down further, stirred and heated to separate the curds from the whey. The whey is then drained from curds and placed into a hoop. It is left to become kneadable, which is the last step in creating mozzarella. Mozzarella is normally cylindrical in shape and soft.
How Do You Make Burrata?
Burrata has the same preparation process as mozzarella, using rennet to curdle the warm milk. However, burrata plunges its fresh mozza curds into hot whey or slightly salted water and is then kneaded, and pulled to form into a pouch, filled with mozzarella and topped with fresh cream.
How Do You Serve Burrata?
In Italy, the finished burrata is wrapped in asphodel leaves (as they serve as an indicator of freshness).
When ready to serve, slice open the burrata and watch as the delicious, thick cream flows out. It’s best eaten within the day it’s opened. Pair it with salads, crusty bread, fresh tomatoes or pasta! Buon appetito!
NOVO Dishes that have Burrata
Here are some dishes you’ll find at the restaurant that has burrata:
Burrata Antipasti – served with arugula, campari tomatoes, house made bread, olive oil and balsamic vinegar.
Burrata Pizza – served with fior di latte, burrata, smoked pancetta, olive oil, basil and sea salt.
Our Fresh Sheet menu changes often, but burrata is a popular ingredient in some of our offerings!
Which Wine to Drink with Burrata?
Fresh cheeses pair well with wines that are crisp, fruity, grassy and light in colour. You can never go wrong with a Pinot Grigio, light Riselings or a Sauvignon Blanc.
Best Day to Order Burrata at NOVO?
Tuesday is always the best day to order burrata, because that’s when our order comes in!
SPAGHETTI AGLIO E OLIO recipe
Fresh Spaghetti — 125 grams (100 grams of dry pasta)
Olive Oil — 4 tbl
Garlic thinly sliced — 1 large clove
Calabrian Chili — ½ of one thinly sliced (substitute 1 tsp red chili flakes)
Kosher Salt — to taste
Parsley roughly chopped — 3 tbl
Parmigiano Reggiano — 2 tbl
Add spaghetti to boiling water that has been salted (the water should taste like the ocean) and cook for 6 minutes until AL DENTE
Over medium-low heat add 3 tbl olive oil, garlic, calabrian chili and gently fry until garlic turns a golden brown.
Once pasta is cooked, add pasta to the pan and cook on medium for 15-30 seconds to heat everything together.
Remove from heat, add 2 tbl of parsley, 1 tbl of olive oil, salt to taste, and toss.
Transfer to plate and top with with 1 tbl of parsley, and 2 tbl of parmigiano reggiano.
PASTA FATTA IN CASA!
Visit NOVO before the end of March to taste this piece of heaven. Fresh Sheet daily special – when we run out, that’s it for the day!
VANCOUVER FOODSTER PIZZA CHALLENGE
NOVO is participating with Vancouver Foodster’s Pizza Challenge. The challenge runs until March 28th, NOVO’s entry is pictured above… looks good doesn’t it?!
Created by: Carmine Paradiso and Charles Richard
Pizza: Burrata con Speck
Building a base with hand crushed San Marzano plum tomatoes, then topped with Aleppo peppers to add moderate heat, Burrata – a gorgeous Italian cheese of mozzarella and cream, DOP Italian smoked speck, baby heirloom pomodori tomatoes, house made vincotto (carmelized wine) pearls, and our house made basil oil. Drop in before March 28th to try the Burrata con Speck pizza!
PIZZA CHALLENGE is on until March 28th — vote here at Vancouver Foodster.
Looked who dropped by NOVO this week — renowned Italian pizzaioloAntonino Esposito! Usually serving up Neapolitan pizza at Pizzeria Ahum in Sorrento, Italy, Antonino shared a few techniques with us that we will be trying out in the coming weeks. Next time you visit Sorrento, visitAhum Pizzeria!