The last time I posted a blog was on the 29th of May 2016.
I have since moved into a new cosy home with my new kitchen project finished, and my kitchen gadgets finally unpacked. Over the next coming months, I will be spending a lot of my time with my beloved kitchen gadgets experimenting and creating new comfort food recipes dedicated to my lovely family and friends. And so for my first blog in my new home, I dedicate this recipe to my family and friends, who also happened to be ‘Burrata’ superfans!
Burrata, a Puglian cheese is possibly one of the most beloved of cheese by many, for some perhaps the one and only ULTIMATE beloved cheese!
Sadly, burrata and my other favourite Italian cheese Stracciatella di bufala are not widely available in many supermarkets in the UK. Waitrose stock burrata but often it is sold out, which is a real disappointment when my cravings kick in! In times of those emergency moments, mozzarella combined with mascarpone can often be a good substitute for burrata.
KITCHEN KIT: Knife, a small whisk, a bowl and a serving plate.
- 200g Burrata cheese, preferably buffalo’s milk.
- Fresh basil, torn.
- fresh vine tomatoes, sliced
- 1 clove of garlic, sliced (optional)
- 1 tbsp. Italian aged balsamic vinegar
- 3 or 4 tbsp. Extra Virgin olive oil, preferably use Californian cold pressed olive oil.
- Pinch of salt.
- Pinch of pepper.
- Rinse and slice (room temperature) tomatoes. Season with salt and pepper. Sprinkle sliced garlic (optional).
- Mix/ whisk balsamic vinegar and olive oil. Drizzle over tomatoes.
- Scatter torn basil leaves over sliced tomatoes, Add drained burrata.
- Serve and eat immediately before your eating companions scoff it off!
For a wine and cheese pairing, I recommend:
Tocai Friulano from Friuli-Venezia Giulia, Northeast of Italy or Piemonte’s Langhe Rosso Wine.