Eat this Word: Burrata

burrataWHAT? Cream cheese. On the outside, burrata appears to be fresh mozzarella. But the inside holds a surprise—an unctuous mix of cream and cheese curds. Burrata originated in Apulia and Basilicata in southern Italy and is one of several pasta filata cheeses. These cheeses—mozzarella, provolone, and cacicovallo are examples—begin with the formation of curd. The curd is heated in hot water so that it becomes melted and smooth, and then stretched, which forms the characteristically smooth surface. Burrata can also be filled with butter or a butter-and-sugar paste, hence its name. Another variation is Burrata di Andria, which is wrapped in the leaves of the aromatic asphodel plant, a member of the lily family. WHERE? Philip Campanella's Summer Sunset Cruise WHEN? July 20, 2010 HOW? Burrata Bites with Prosciutto di Parma, Marinated Tomatoes, and Truffle Essence

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