Mastered mozzarella-making at home, and ready to take it to the next level? It’s time for burrata. This tutorial from David Arias, Executive Chef at NYC Italian bistro Abboccato Italian Kitchen, uses ricotta for the filling to mimic the ultra-fatty cream typically found in Italy. It may take a few tries to get the hang of it, but hey, the results are bound to be pretty delicious no matter what.
Besides being fresher and more delicious, making it yourself is also a lot more cost-effective.
“It’s $10 per pound in a shop — if you get really good quality you’ll pay up to $12 — but when you make it yourself, the whole process costs about $3 for the same amount,” says Arias. “It’s a big difference.”
Photo by Food Republic
Rebecca Haley-Park
Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.
