Burrata, meaning “buttery”, originated in Puglia, the heel of the Italian boot, in the 1920s. It is an offshoot of fresh mozzarella, made using the same stretched curd technique. Think mozzarella on the outside and straciatella and cream on the inside.
Lightly grill up some pear and grapefruit, pop your Burrata on top and drizzle with some caramelised balsamic. Or add one to your favourite pizza, cut it open and watch the ooze.
Thank you to the ridiculously talented @studioenki 📸