Burrata has been a huge hit on restaurant menus in recent years. This decadent, creamy Italian cheese has become a brunch mainstay, a starter star and a popular addition to pasta, salads and other mains. And here’s the good news: it’s now easy to find burrata in cheesemongers and supermarkets, too – discover where below.
If you fancy adding some burrata indulgence to your dinner, you’ve come to the right place. We’ve rounded up 10 brilliant recipes using the oozy cheese, which is made with mozzarella and cream. Our best-ever burrata dishes include salads for every season, simple starters, pasta, pizza and flatbreads. Scroll on for more creamy deliciousness…
Burrata has been a huge hit on restaurant menus in recent years. This decadent, creamy Italian cheese has become a brunch mainstay, a starter star and a popular addition to pasta, salads and other mains. And here’s the good news: it’s now easy to find burrata in cheesemongers and supermarkets, too – discover where below.
If you fancy adding some burrata indulgence to your dinner, you’ve come to the right place. We’ve rounded up 10 brilliant recipes using the oozy cheese, which is made with mozzarella and cream. Our best-ever burrata dishes include salads for every season, simple starters, pasta, pizza and flatbreads. Scroll on for more creamy deliciousness…
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What is burrata?
Burrata is a fresh cow’s milk cheese from Puglia, Italy. The white cheese has a distinctive soft spherical shell made of mozzarella. Cut into the burrata to find a rich, soft and gooey centre of stracciatella – mozzarella curds with cream. Burrata’s shape makes it an attractive addition to restaurant starters and other dishes (it looks great plated up with colourful fruits, veg and herbs and is dramatic to cut open), while its decadent, creamy flavour with a slight acidic tang means it’s popular with diners. Burrata can sometimes be made with buffalo milk (burrata di bufala). Traditional burrata is made with animal rennet, but many brands are now made with vegetable-based rennet and are fine for vegetarians (check on the wrapper).
Orecchiette with burrata, chilli and anchovy
Burrata can transform weeknight pasta into something special. This filling pasta dish for two is packed with contrasting flavours and textures: creamy cheese, chilli heat, the crunch of breadcrumbs and the umami base note of anchovies. Just add wine and your current Netflix obsession.
Tomato, mango and burrata chaat
Food writer Gurdeep Loyal has created an Indian–Italian riot of colours and textures in this joyful spin on the Indian street-food favourite chaat. Juicy mango and tangy tamarind meet the acidity of tomatoes and creamy burrata – with crispy curry leaves and puffed rice for extra crunch.
Baked ‘nduja and burrata dip with olive breadsticks
Burrata shares top billing with another currently fashionable Italian ingredient in this easy dip recipe. ‘Nduja is a fiery, spreadable sauce from Calabria. In this sharing dip its spiciness is offset by the cooling creaminess of the burrata, while orange zest helps cut through the richness. Make the homemade breadsticks if you’re feeling extra diligent (but we won’t tell anyone if you opt for shop-bought).
Burrata, tomato and strawberry salad
Burrata is the star turn in this seasonal salad. Make it for lunch or as a starter in late summer – when the tomatoes are ripe but before the strawberries have started to fade. A moment in time, marked with the best fresh ingredients.
Sausage, fennel and burrata flatbreads
Food writer Gill Meller’s flatbread recipe is one you’ll come back to time and again. These sausage and fennel breads are wonderful grilled on the barbecue in summer, giving the dough a smoky char. But they’re equally delicious cooked in a hot frying pan at any time of year, finished with creamy dollops of torn burrata.
Burrata with pickled cherries and hazelnuts
A stunning starter from chef Ambra Papa for when you want to impress. Place the burrata slightly off-centre on the plate before festooning with pickled cherries, edible flowers, salad leaves and hazelnuts.
