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Capresé salad

I see many photos of Capresé salads that look as though the mozzarella has been whipped. It's light, fluffy, spreads out on the plate and it's not buratta. How can I achieve this?

asked by akrainey over 3 years ago

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Susan W
Susan W

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added over 3 years ago

I have not seen what you describe. Cypress salads are made with fresh mozzarella, which looks different than the hard mozzarella in packages. Is that what you are referring to? If you have a link to what you are referring to, that would be helpful.

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akrainey
added over 3 years ago

Take a look at Ottolenghi's tomato and mozzarella salad with buckwheat and curry leaves recipe: http://www.theguardian...

Susan W
Susan W

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added over 3 years ago

I don't see any cheese on that at all. The link went to a tomato and elderflower salad. I'll do a Google search.

Susan W
Susan W

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added over 3 years ago

Sorry..didn't scroll down. I see what you mean. I wonder if there are different stages when you make mozzarella and that is what is shown. I have only made ricotta, not mozzarella. I looked at the comments and not one person brought it up.

inpatskitchen
inpatskitchen

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added over 3 years ago

I love whipped buratta but when I only have fresh mozz I'll whip it in my mini food processor with a little cream or half and half. It works pretty well!

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Susan W
Susan W

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added over 3 years ago

Now that is new to me. Can't wait to try it.

akrainey
added over 3 years ago

Do you whip the burrata in your food processor?

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Susan W
Susan W

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added over 3 years ago

Here's a version of a whipped mozzarella from the kitchn. You could use less cream and not whip to a froth. http://www.thekitchn.com...

inpatskitchen
inpatskitchen

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added over 3 years ago

I whip buratta in this recipe:
https://food52.com/recipes...

akrainey
added over 3 years ago

Susan, you have to scroll down on the link I provided to find this recipe.

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Susan W
Susan W

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added over 3 years ago

Found it. :) Duh me.

jmburns
added over 3 years ago

I use buffalo mozzarella, it is creamy like burrata.

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cookbookchick
added over 3 years ago

akrainey, that Ottolenghi recipe calls for buffalo mozzarella torn into pieces. Buffalo mozzarella is like eating clouds, so delicious and so hard to find outside of Italy. I would use burrata for a similar cloud-like effect. Or try inpatskitchen's suggestion.

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Susan W
Susan W

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added over 3 years ago

I think you will appreciate this article.
http://mobile.nytimes.com/2012/10/14/magazine/buffalo-mozzarella-craig-ramini.html?_r=0&referrer=

akrainey
added over 3 years ago

Susan, I loved the article! Thanks for passing it along. I live in Chicago where there is an Eataly. I'm going over there today to check out their Buffalo mozzarella.

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Susan W
Susan W

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added over 3 years ago

Oh awesome. Now you're armed with info about the real thing. I'm in Portland and supposedly, it's available here too. We'll see.

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