Our NYC Holiday Market is open (!!!) for the weekend. Come on by »
🔕 🔔
Loading…

My Basket ()

All questions

What to do with Barrata?

I bought a ball of Barrata for making Caprese, but found it's way too gloopy (is that a word?) for that. What's the best use for what's left - just a few ounces.

asked by lilroseglow about 1 year ago
11 answers 1092 views
Bb911bcd 2446 4d8f 848f cdc2090e999a  leaf cake
added about 1 year ago

put on your fresh, garden tomatoes with olive oil, an acid, salt and pepper.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 1 year ago

Toss it in pretty much any pasta dish, into the sauce at the same time as you put in the pasta so it melts. Can't think of any pasta that isnt improved by adding burrata.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Maedl

Margie is a trusted home cook immersed in German foodways.

added about 1 year ago

The best use for burrata? Eat it plain! Perhaps a crusty loaf of bread and a good wine could round it out.

092efd1a f34b 461d 89b1 f3e76e0ce940  dsc 0028
added about 1 year ago

I like to make a starter out of burrata by topping each ball with a spoonful of cherry tomatoes roasted with garlic cloves, olive oil, and sea salt. (Toss together on a sheet pan and roast at 400 F until some of the tomatoes get a little blackened.) This is especially nice when the tomatoes, with their juices and the olive oil, are still warm from the oven, or rewarmed.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Cav
added about 1 year ago

Gloopy is absolutely a word. And a good one.

B060878a 30a3 4de6 b178 d626ffef0fe8  img 1470
PieceOfLayerCake

PieceofLayerCake is a trusted source on baking.

added about 1 year ago

Burrata should be gloopy, and I think it makes a heavenly caprese! I'm a fan of just a big ole burrata, drizzled with olive oil, sprinkled with flaked salt with a side of grilled crostini. Simple.

B0e51b35 a002 4fdd adc2 f06fa947184e  baci1
HalfPint

HalfPint is a trusted home cook.

added about 1 year ago

2 weeks ago I had a fantastic (I don't use that word too often) sandwich that had burrata, salami, prosciutto, tomato/olive tapenade. Sooo good...

F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added about 1 year ago

Lidia Bastianich likes to serve it over gently steamed broccoli rabe. The natural sweet creaminess of the burrata against the bitter assertiveness of the broccoli rabe form a perfect harmony. Lay the cooled broccoli rabe out in two rows on a serving plate. Oh so gently slice the ball of burrata in half across the middle, taking care not to spill out its delicate strands of its creamy center (because the are so "gloomy," a perfect description), and set the halves cut-side-up on top of the broccoli rabe. Drizzle everything with good olive oil, sprinkle with sea salt, and enjoy an Italian feast.

F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added about 1 year ago

The strands of its center are gloopy, not gloomy. Damn autocorrect.

164ae6cf b233 45ae a461 8d7543fae705  melissa mitchell
added about 1 year ago

Cut up good ripe peaches and tomatoes into small-ish chunks. Toss with a little olive oil, balsamic (good) and basil, maybe a little pepper. Mound it on a pretty platter and put some crostini or good bread around it. Put the burrata on top, cut into it a little so as to show off the best of its gloppiness, and serve.