The joy of burrata
In April to mark the occasion of 20 years of the Observer Food Monthly food writer Nigel Slater recently selected his 5 star ingredients. Foods that had a “moment” in the last 20 years as he put it.
I’m not sure I had even heard of burrata when we started OFM. Now, this quivering, milky egg of cheese has usurped even mozzarella as our go-to fresh cheese.
Burrata has become a global cheese, but its story originated in the 1920s in the southern Italian Murgia territory of Puglia, invented by local cheesemaker Lorenzo Bianchino Chieppa.
Award-winning cook and food writer Sophie Grigson who has lived in Puglia since 2019 is a fan.
“At first glance burrata may resemble mozzarella but it has a softer, creamier texture. But the best part,” she told us when we caught up with her recently, “is when you slice through to reveal its creamy interior.”
“The idea of filling a mozzarella pouch with a cream-heavy mix of mozzarella shreds is genius. It was probably a fresh riff on a traditional, matured Manteca or Burrino cheese, a pasta filata pocket enclosing a ball of butter, but still genius.”
Sophie’s new book celebrating Puglia’s cuisine A Curious Absence of Chickens: A journal of life, food and recipes from Puglia is published on 8 July and due to popular demand has recently added extra dates for her sold out Trulli Delicious “Trulli Puglia” online cookery classes from her kitchen in Puglia.
UK residents can order her book here. For those based in Puglia the book can be pre-ordered direct from Trulli Delicious by email. Find out how to join one of Sophie’s Trulli Delicious online cookery classes here.
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