Pizza with Burrata cheese
Burrata has long been on Italian tables but now we are witnessing an unstoppable trend and not only in Italy. There is no menu abroad, among the appetizers does not have burrata and tomatoes or burrata and prosciutto. As often happens, it was a bizarre fate that gave birth to burrata. Legend has it that the origins date back to 1956. It was impossible to bring milk to the city from the farms. So, in order not to waste it, it was necessary to transform it. On that occasion, the cheesemaker Lorenzo Bianchino from Andria, who worked in the Piana Padula farm, where pasta filata cheeses stuffed with butter called ''manteche'' were traditionally prepared, today really unobtainable, had the idea of creating a "bag" of spun dough in which to enclose frayed made of the same dough, immersed in the cream that emerged from the milk (the so-called stracciatella.) He closed everything and carefully modeled the mouthpiece giving it the characteristic apical shape. Thus, was born the first Burrata di Andria, one of the finest and most particular dairy products of Puglia, today an IGP product.
This stringy cheese typical of the Puglia region, is also produced in most of the south. Initially it was not easy to find it outside the region, being a freshness and an essential feature as well as its easy perishability, in a couple of days, but fashion for some years wants it on the table everywhere, gaining ground in the favors of consumers compared to buffalo mozzarella which for a long time has been the most requested.
Even the large-scale distribution has noticed this trend and many industrial brands have been offering it for a few months in supermarket refrigerators. You can use Burrata to dress summer salads of cold pasta, or natural seasoned with a drizzle of olive oil and accompanied by seasonal vegetables such as tomatoes and green leafy salads. We talk about it because the trend has exploded in pizza becoming one of the most popular dishes of summer.
In Puglia it is a classic but now it is exported everywhere, and variations also begin but the common feature is that on pizza the burratina of 150, 200 gr, in the imperial versions even of 350 gr, dominates whole in the center, raw, fresh, tempting, ready to be cut. Around tomato and basil, or anchovies, zucchini flowers, capocollo, raw prosciutto, speck, rocket, with chopped pistachio and so on and so forth, it is important that it is the queen in the center. Burrata, considered a fresh cheese because it does not follow seasoning, has a high caloric value, 450 kcal per 100 grams of product, and it is therefore recommended to be consumed in small quantities. As hard as it is to resist it.
The pan pizza with burrata cheese is a version of the classic round pizza cooked in the pan to increase the heat on the base and make the most of the potential of the home oven. In addition, these interesting toppings, based on seasonal vegetables cooked at home and the famous burrata, make it perfect for a complete lunch or dinner, but also to amaze guests.
Heat the oven to 210 ° C, when it is hot, sprinkle the pizza with tomato puree, lightly salted. Drizzle with a little oil and put in the oven for about 10 minutes. Then add the mozzarella and put back in the oven for a couple of minutes. Finally, add the cherry tomatoes, lightly salted. When the edge of the pizza is golden brown, take out of the oven and fray over the burrata. If the base is still boiling it is not necessary to re-bake it, otherwise pass it in the oven for half a minute.
Burrata has long been on Italian tables but now we are witnessing an unstoppable trend and not only in Italy. There is no menu abroad, among the appetizers does not have burrata and tomatoes or burrata and prosciutto. As often happens, it was a bizarre fate that gave birth to burrata. Legend has it that the origins date back to 1956. It was impossible to bring milk to the city from the farms. So, in order not to waste it, it was necessary to transform it. On that occasion, the cheesemaker Lorenzo Bianchino from Andria, who worked in the Piana Padula farm, where pasta filata cheeses stuffed with butter called ''manteche'' were traditionally prepared, today really unobtainable, had the idea of creating a "bag" of spun dough in which to enclose frayed made of the same dough, immersed in the cream that emerged from the milk (the so-called stracciatella.) He closed everything and carefully modeled the mouthpiece giving it the characteristic apical shape. Thus, was born the first Burrata di Andria, one of the finest and most particular dairy products of Puglia, today an IGP product.
This stringy cheese typical of the Puglia region, is also produced in most of the south. Initially it was not easy to find it outside the region, being a freshness and an essential feature as well as its easy perishability, in a couple of days, but fashion for some years wants it on the table everywhere, gaining ground in the favors of consumers compared to buffalo mozzarella which for a long time has been the most requested.
Even the large-scale distribution has noticed this trend and many industrial brands have been offering it for a few months in supermarket refrigerators. You can use Burrata to dress summer salads of cold pasta, or natural seasoned with a drizzle of olive oil and accompanied by seasonal vegetables such as tomatoes and green leafy salads. We talk about it because the trend has exploded in pizza becoming one of the most popular dishes of summer.
In Puglia it is a classic but now it is exported everywhere, and variations also begin but the common feature is that on pizza the burratina of 150, 200 gr, in the imperial versions even of 350 gr, dominates whole in the center, raw, fresh, tempting, ready to be cut. Around tomato and basil, or anchovies, zucchini flowers, capocollo, raw prosciutto, speck, rocket, with chopped pistachio and so on and so forth, it is important that it is the queen in the center. Burrata, considered a fresh cheese because it does not follow seasoning, has a high caloric value, 450 kcal per 100 grams of product, and it is therefore recommended to be consumed in small quantities. As hard as it is to resist it.
The pan pizza with burrata cheese is a version of the classic round pizza cooked in the pan to increase the heat on the base and make the most of the potential of the home oven. In addition, these interesting toppings, based on seasonal vegetables cooked at home and the famous burrata, make it perfect for a complete lunch or dinner, but also to amaze guests.
Heat the oven to 210 ° C, when it is hot, sprinkle the pizza with tomato puree, lightly salted. Drizzle with a little oil and put in the oven for about 10 minutes. Then add the mozzarella and put back in the oven for a couple of minutes. Finally, add the cherry tomatoes, lightly salted. When the edge of the pizza is golden brown, take out of the oven and fray over the burrata. If the base is still boiling it is not necessary to re-bake it, otherwise pass it in the oven for half a minute.
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