We teamed up with our friend and lovely chef Camille Becerra to bring you this step by step Burrata making piece. For those of you not familiar, Burrata is a fresh mozzarella filled with a gooey creamy center. “Burrata” in Italian- literally means “buttered” (nuf said !) Start off with a few simple ingredients: 2 lbs curd (cow’s milk), sea salt and 1 pint heavy cream. Camille gets her curd at Di Palo’s in Little Italy. Scroll down for the 9 step guide or click on the recipe card for a printable version.
Step 1: allow the curd to come to room temperature and cut into 1 inch cubes
Step 2: In a large pot, boil water and add a good amount of salt, taste the water it should taste like seawater. Turn the flame to very low or off and add the curd cubes
Step 3: With your hands or a wooden spoon knead the curd so that it begins to come together
Step 4: After a few turns remove about ¼ of the curd and begin stringing it apart
Step 5: Add enough heavy cream to the frayed curd so that it resembles the consistency of ricotta.
Step 6: Continue kneading the remaining curd till soft and malleable.
Step 7: Pinch off 3 inch balls from the mother curd, and while still hot spread thin, if it cools too much and looses its pliability dunk in into the warm water
Step 8: Scoop a good amount of the heavy cream-cheese filling into the curd you’ve spread thin and immediately close all the ends to resemble a little pouch
Step 9: have a bowl of lightly salted cool water to drop your pouches of burrata into. Buon appetito !