Burrata cheese preparation is typical of the province of Bari, looks like a small
"bag "spun soft dough, which contains within it a generous dose of Stracciatella (delicate mixture of fresh cream and mozzarella frayed in thin threads).
has a variable size from 150 to 500 grams, and is the result of a process of patient handwork.
Originally it was produced mainly in the territories of Andria (Bari) and Martina Franca (Taranto) wrapped and sold in distinctive enclosures, vegetable fibers.
E 'cheese considered a "young" since it was born less than a century ago, is expected in the "Colonial Bianchini" in the territory of Andria.
Taste of Burrata is largely entrusted to the preparation of Stracciatella, which shall have the right ratio mozzarella cheese / cream.
The cream also be fresh, sweet, the right consistency (30-35% fat).
The scent is so soft, a blend of whipped cream and fresh mozzarella, the taste is delicious, very piacevole,per la estrema palatabilità durante la masticazione.
E' un gustosissimo secondo piatto,da consumare freschissimo,senza alcun condimento.
Avendo una shelf-life molto breve,va conservata in frigorifero.
E' ideale in accompagnamento a frutti di mare (ostriche,noci di mare,ecc..)con abbinamento di vini bianchi secchi dal gusto fruttato e serviti freddi,come ad esempio il Castel Del Monte DOC.
20 November 2010
