Behold, Toronto’s Bar Buca restaurant and its cream de la cream. Making burrata from scratch may be an art form, but don’t fret, it’s not as complicated as it seems. Give it a try, and in one bite and you’ll be transported to Italy.
ingredients
Stracciatella Cheese Filling
Burrata Skin
Finishing
directions
Items like virgin mozzarella and truffle may be difficult to find, as they are not sold at grocery stores.
In a food processor, pulse together 100g of virgin mozzarella cheese with half of the cream (250 g) for 10 seconds to break up the cubes and incorporate the cream with the fresh cheese.
Place the fresh cheese and cream mixture into a large bowl, using a spatula, and fold in the remaining 250 g of cream. Additionally, fold in the salt, truffle paste and lemon zest. Set aside.
On an immersion circulator, set up a water bath to 72°C. Place 100 g of virgin mozzarella into a 6 ounce ladle and balance it in the bath so it starts to melt, and heat up. This takes roughly 3-5 minutes.
When cheese is malleable, remove it from the water and fold it into itself, like pasta or bread dough. Fold about 5-7 into itself. To keep it malleable, continue to dip the cheese into the hot water.
Hand-stretch the cheese in the air until it becomes a flat rectangle shape. Alternatively, use a rolling pin.
Add each Burrata to a serving dish. Season on top with maldon salt, olive oil and shavings of Italian truffle.