They invented this about a hundred years ago in the southern Italian town of Andria (slightly above the ‘ankle’ in the boot), probably because at the time they did not want to waste the leftover mozzarella that was left over from its preparation. The result is divine. First the mozzarella and then that rich, buttery surprise on the inside …
It goes really well with roasted cherry tomatoes, perfect for a light lunch with some bread on the side. Preheat the oven to 220 degrees and put in a bowl the cherry tomatoes, unpeeled garlic cloves, thyme leaves and plenty of olive oil. Add salt and pepper to taste.
Mix well and divide into an oven dish. They have to be in there for at least twenty minutes, if they burst they can be taken out. Let it cool down for a while and then peel the skin from the garlic cloves and add them back to the tomatoes. Divide the tomato / garlic mix over the burrata and top it off with some fresh basil, olive oil and a few drops of balsamic vinegar.
Necessary for 2 people:
– 1 ball of burrata of 150 grams
– 250 grams of cherry tomatoes
– 8 cloves of garlic
– 4 sprigs of thyme (the leaves)
– fresh basil
– extra virgin olive oil
– salt pepper
– crispy bread (for dipping)
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