I’ve been cheating on dinner all week, and am here to blog about it. Burrata cheese is a gift to those too busy to cook in August.
After dinner three consecutive nights of radiant sliced tomatoes crowned with fresh curds of burrata, olive oil, salt and pepper, and a stalled blog, I decided that other people may be as much in need of something quick and delicious to make for dinner as I am. Thus this blog about a pretty good August dinner cheat.
Burrata, a cheese creation originally from Puglia, is baseball-size spheres of the most delicate mozzarella filled with even softer mozzarella and cream. Take forks to pull open the round, and waves of filling – fresh, creamy ricotta-like curds - break over the shores of your local fresh tomatoes. Burrata and tomatoes is to the caprese salad what croque monsieur is to a ham and cheese sandwich, a decadent translation of the same ingredients, and it tastes special three days in a row. This is a very good dinner in August.
In my shopping haste, I’ve been buying a serviceable brand of burrata at Stop & Shop. Trader Joes sells tubs of burrata, too. Of course, local tomatoes are gleaming from bins and baskets just about everywhere right now. Drizzle olive oil in and around those breaking waves of curd, sprinkle salt and pepper. If you have fresh basil, slice it thinly – a chiffonade – and sprinkle around. Just add bread, and dinner is served.
Cheesemaker Lourdes Smith of the Somerville, Massachusetts artisanal cheese producer Fiore di Nonno makes burrata art: fig burrata, honey lavender and chili burrata, mascarpone burrata. Such are examples of Fiore di Nonna’s burrata decadence. You can find them in Boston and area farmers’ markets and these stores: http://www.fioredinonno.com/where-to-find-us/retailers