Cheese Counter

Cooking with creamy burrata.

BURRATA (OR ‘BUTTERY’ in Italian) is a velvety stretched-curd cheese that oozes cream at the gentle nudge of a knife.

It was invented in the Southern Italian city of Andria following the introduction of cows last century – the curds were formed into small balls and filled with fresh cream and scraps of other pasta filata cheese (cheese made with the same stretchedcurd technique). The top was then twisted and tied with reeds.

Locals claim cheesemakers used their mouths to blow up the hot-stretched curd like a balloon before filling it. Luckily, this method has long been abandoned for the sake of food and consumer safety!

BUYING & SERVING

Burrata is at its best within 24 hours of it being made. Keep an eye out for local producers who make it daily, and avoid any products with a long shelf-life.

The key to a good burrata is high-quality cream. You always want the knot to be there, the casing not to be too chewy, and the insides to be milky and creamy.

Burrata can be served with just olive oil, salt and pepper, and hunks of baguette to mop it all up. It also goes beautifully with fresh tomato and basil, or stone fruit. WEEKNIGHT BURRATA PASTA SERVES 4

100g spicy salami

1/4 cup (60ml) extra virgin olive oil 1 onion, finely chopped

Small bunch flat-leaf parsley, leaves and

stems finely chopped separately 5 garlic cloves, finely sliced

2 tbs tomato paste

2 x 400g cans cherry tomatoes 400g dried fusilli lunghi pasta (substitute

any long pasta)

50g unsalted butter, chopped

1 ball burrata

Italian chilli-infused oil (optional) Finely grated zest of 1 lemon, to serve

Place salami in a food processor and whiz until coarsely chopped. Set aside.

Heat olive oil in a large frypan over medium-low heat. Add the onion and cook, stirring occasionally, for 10 minutes until light golden. Add the parsley stems, garlic, chopped salami and tomato paste, and cook for 3-4 minutes until aromatic. Add cherry tomatoes, then reduce heat to low and simmer for 15-17 minutes until mixture is slightly reduced.

Meanwhile, cook pasta according to packet directions in a large saucepan of salted boiling water. Drain, reserving 1 cup (250ml) pasta water.

Add reserved pasta water to the tomato mixture and stir over low heat for 2-3 minutes. Add cooked pasta and butter, and stir to coat the pasta well. Season with salt and pepper.

Transfer to a serving plate and top with burrata. Drizzle with chilli oil, if using, and sprinkle with parsley leaves and lemon zest, to serve.