Burrata

Food as the great chefs say 

must first be savored with the eyes 

and then with the palate ...

The perfect appetizer, to be such, must have precise characteristics: first of all, it must be exquisite, and esthetically credible and easy to prepare, always and in every situation. The dish is spartan, but sumptuous and its goodness is all played on the delicate aromatic game that develops between the ingredients. Complex and round, its taste amazes with every bite: on the other hand, inside of the precious ball there is a filling to which it is impossible resist, formed by strips of mozzarella and cream, simply called "Stracciatella".

Cow's milk cheese with a bag of mozzarella and the filling of tasty Stracciatella (composed of cream and filaments of spun dough), burrata is one of the typical preparations of Campania. Today we use it to prepare a very fast appetizer, but equally appetizing. Ideal for preparing delicious appetizers or to enrich dishes of different kinds, burrata offers a very special flavor to all your preparations. In order to use it, I advise you to drain it carefully to prevent it from moistening too many dishes, compromising the right resistance of the preparation. In this case take the burrata and pour it into a bowl, then reduce it into different pieces and pour everything into a colander with the rather dense mesh. Stir gently and let drain for about ten minutes, then resume.