Hi, i made burrata with Mozzarela strings , Ricotta and Cream fillings ..... 2 types Knot type and Wrap type Burrata.
Wow! I can't imagine how you did that! But they are darling! Would love to see the 'filling'.
Susan
The filling for Burratas is traditionally made from a mixture of Moz pieces and cream, but there are Ricotta and even Mascarpone variations.
Here is an interesting recipe that presses the Moz into ramikins before filling.
Burrata Recipe (http://www.cook-italian.com/weblog/2009/10/burrata-recipe.html)
His "Ricotta" recipe with lemons, buttermilk, cream, and then whipped with heavy cream is way off base, but probably tastes fantastic.
Burrata has a cream fillings andv the taste is like a Buffalo Mozzarela times ten!! Here's a picture of ourtraditional Breakfast with Burrata. So goooood................ I should have put more Cream so that when cut open , it will oooze out .
Looks wonderful! I'm curious - what's the red food on the plate?
D
I have never seen anything like those before. They look wonderful. They would certainly make for a hearty breakfast.
Wonderful! It makes me want to learn how to make mozarella.
Can anyone can tell me which one would you prefer on your Burrata, the WRAP Type or the KNOT type, would appreciate any comments.
Which one is more appealing commercially?
I think I like the knot one better. Much more appealing to me :)
I like them both. But the knot it really cute! Has character.
Susan
Yeah , that's what on my mind because no need for stings to tie Cheese , im still trying to perfect the knot type since once i stretch the cheese i have to put the cream and strings of mozza in just a min.
www.youtube.com/watch?v=fsj1vNV-FE8&feature=related (http://www.youtube.com/watch?v=fsj1vNV-FE8#)
Oh they look so yummy!!!!!!! I like the look of the knots but I wonder if you get more out of the wrap style? Either way makes me want to try some ^-^