The burrata was created when Apulian farmers were in need – and is now considered one of the most delicious foods in Italy.
The burrata was invented in the snowstorm. In the winter of 1956, near the small Italian town of Andria in Puglia, so much white fell from the sky that milk could not be transported from the farms to the town. The farmers had to come up with something: they preserved the cream in mozzarella bags. There it matured into something that the farmers hadn’t tasted before: a cream cheese with a soft, creamy core made of mozzarella threads and cream. The burrata, the “buttered one”, tastes best fresh. If you want to get through a crispy layer to the white heart, you should fry it.
Fried burrata on tomato salad Fried burrata on tomato salad © Wolfgang Schardt, Maria Grossmann (styling), Roland Geiselmann (food styling)
For a portion: