While mozzarella — having won over 35% of American turophiles — just might be the most popular cheese in the U.S., burrata is undoubtedly having a moment. When sliced, the luscious marriage of fresh mozzarella curd and cream spills out of its delicate shell, tempting all onlookers to dig in.
Typical of Puglia, this cheese is commonly served on its own, but it is also exquisite when juxtaposed with a touch of acidity, explains Michelin-starred chef Marianna Vitale of SUD restaurant and Angelina diner, both in the suburbs of Naples. “I rediscovered the local tradition of eating mozzarella seasoned with lemon, and I applied it to burrata.” Not the most obvious match, even for one of Italy’s most promising young chefs. “When you flavor burrata with lemon zest, it flushes with the milkiness of the cheese to cleanse the palate, brightening it up without compromising flavor.”
You could also further enhance the flavor of your mozzarella di bufala with lemon zest and a sprinkle of black pepper, all served atop a slice of warm homemade bread. A dish that easily becomes a quick and simple idea for a gourmet snack or a homemade aperitif. It is truly simplicity that is the key to happiness.
Credit: Riccardo Lettieri
Styling B. Casanova
Article originally published on La Cucina Italiana print magazine #1
