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?

  • 1185 views
  • 16 Comments

16 Comments

akrainey July 12, 2015
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.
 
Susan W. July 12, 2015
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.
 
cookbookchick July 12, 2015
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.
 
Susan W. July 12, 2015
I think you will appreciate this article.
http://mobile.nytimes.com/2012/10/14/magazine/buffalo-mozzarella-craig-ramini.html?_r=0&referrer=
 
jmburns July 11, 2015
I use buffalo mozzarella, it is creamy like burrata.
 
akrainey July 11, 2015
Susan, you have to scroll down on the link I provided to find this recipe.
 
Susan W. July 11, 2015
Found it. :) Duh me.
 
akrainey July 11, 2015
Do you whip the burrata in your food processor?
 
Susan W. July 11, 2015
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/summer-recipe-cappuccino-of-to-93627
 
inpatskitchen July 11, 2015
I whip buratta in this recipe:
https://food52.com/recipes/23426-roasted-tomato-whipped-burrata-and-basil-oil-soup
 
inpatskitchen July 11, 2015
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!
 
Susan W. July 11, 2015
Now that is new to me. Can't wait to try it.
 
Susan W. July 11, 2015
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.
 
akrainey July 11, 2015
Take a look at Ottolenghi's tomato and mozzarella salad with buckwheat and curry leaves recipe: http://www.theguardian.com/lifeandstyle/2015/jun/26/tomato-salad-recipes-yotam-ottolenghi
 
Susan W. July 11, 2015
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. July 11, 2015
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.
 
Recommended by Food52