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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 3 years ago

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11 answers 3975 views
Bevi
added about 3 years ago

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

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CanadaDan
added about 3 years 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.

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Maedl
Maedl

Margie is a trusted home cook immersed in German foodways.

added about 3 years ago

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

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cookbookchick
added about 3 years 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.

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Cav
Cav
added about 3 years ago

Gloopy is absolutely a word. And a good one.

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PieceOfLayerCake
PieceOfLayerCake

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added about 3 years 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.

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HalfPint
HalfPint

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added about 3 years 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...

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boulangere
boulangere

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added about 3 years 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.

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boulangere
boulangere

Cynthia is a trusted source on Bread/Baking.

added about 3 years ago

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

MTMitchell
added about 3 years 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.

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