A voluptuous cousin to mozzarella, burrata originated in Puglia, the heel of the Italian boot, as an ingenious way to use leftovers from the cheesemaking process about 100 years ago. Rather than let the little scraps that remained from making mozzarella go to waste, they were mixed with the cream that naturally arose from the milk and then stuffed inside sacchetti (“little sacks”) formed with the same stretched curd used for mozzarella. The name translates to “buttered” or “buttery,” a nod to the heavenly filling enclosed in the decadent bundles.
Those resourceful Pugliesi cheesemakers certainly couldn’t have anticipated the sensation that would eventually develop from their invention, which is now enjoyed—and recreated—in many corners of the globe. New Yorkers can find imported and domestic burrata at an array of specialty shops and restaurants around town, and summer is a glorious time of year to enjoy this cheese in traditional and innovative dishes. Following are five of my favorites that you’ll find at restaurants in Manhattan.
The Leopard at Des Artistes burrata with sungold tomatoes.
Executive Chef (and La Cucina Italiana contributor) Jordan Frosolone has burrata flown in weekly from Corato in Puglia to serve in a classic preparation highlighting the excellence of the ingredients at The Leopard at Des Artistes. He tops the creamy cheese with sungold tomatoes (they’re fantastic this time of year), a drizzle of olive oil, basil, and fresh cracked black pepper. The epitome of summer on a plate!
Rezdôra's burrata boscaiola.
At Michelin-starred Rezdôra in the Flatiron District, you can choose between two antipasti starring burrata. The burrata boscaiola (bosco translates to “forest”) comes with meaty roasted royal mushrooms and prosciutto grattugiato, which is dehydrated and then finely grated on top of the cheese. The more traditional option is paired with 20-month-aged Prosciutto di Parma. You can’t go wrong with either.
Pepolino's crispy burrata.
As soon as I saw “Crispy Burrata” on the menu at Pepolino, I immediately called chef and owner Patrizio Siddu to find out more. He explained that the cheese is covered in breadcrumbs made in-house from Tuscan-style bread, then briefly fried in hot oil so that the exterior becomes crunchy, but the burrata itself remains cool. The contrast of textures between the crackling outside and creamy inside is delightful, as is the sweet cherry tomato confit that accompanies the cheese.
Bra Primi's burrata with peperonata.
The burrata at Bar Primi in the East Village comes from local, family-owned Lioni Latticini in New Jersey (the business is named after the town of Lioni in Campania, where previous generations of the Salzarulo family began making cheese decades ago). Chef Sal Lamboglia says of the blockbuster antipasto, “There are a million things we could pair it with year-round, and I have this ongoing battle of wanting to change the burrata dish, because it’s been the same for five years.” But regulars adore the peperonata that is a companion to the cheese, and for good reason. Made with shaved garlic, thinly sliced onions, roasted red and yellow peppers, peperoncino, and Sicilian oregano, the pepper stew combined with burrata on a crusty slice of toasted bread is true perfezione.
Marta's Stracciatella Crostino. Photo: Courtesy of Union Square Hospitality Group
For many cheese lovers, the mixture of cream and strips of mozzarella in the center of burrata is the best part, and that’s exactly what Marta highlights in its stellar stracciatella crostino. The curds are sourced from Di Palo’s in Little Italy, and the stracciatella is made in-house by tossing the cheese with local Ronnybrook cream and yogurt. The sourdough bread is charred on Marta’s wood grill, then topped with the rich cheese and roasted strawberries from Mountain Sweet Berry Farm. The finishing touches of aged balsamic, extra virgin olive oil, sea salt, black pepper, and fresh tarragon take this tasty appetizer to the next level.