Big Food Bucket List

Big Food Bucket List


  • prep time40 min
  • total time 40 min
  • serves 4

Behold, Bar Buca’s 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.

0 Ratings
Directions for: Burrata


Stracciatella Cheese Filling

200 grams Virgin mozzarella, chopped into 1cm cubes

500 mL 35% cream

to taste maldon salt

6 grams lemon zest

40 grams truffle, paste (optional, or may be substituted with pesto)

Burrata Skin

400 grams Virgin mozzarella, cut into 1cm cubes


12 grams Truffle, shaved or grated (optional, or may be substituted with pesto)

100 grams olive oil

to taste maldon salt


Stracciatella Cheese Filling

1. 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.

2. 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.

Burrata Skin

1. 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.

2. When cheese is malleable, remove from the water and fold it into itself, like a pasta or bread dough. Fold about 5-7 into itself. To keep it malleable, continue to dip the cheese into the hot water.

3. Hand-stretch the cheese in the air until it becomes a flat rectangle shape. Alternatively, use a rolling pin.


1. Add each Burrata to a serving dish. Season on top with maldon salt, olive oil and shavings of Italian truffle.

Tips and Substitutions

Note: items like virgin mozzarella and truffle may be difficult to find, as they are not sold at grocery stories. These items are often available at specialty stores. 

Source and Credits

Courtesy of Executive Chef Rob Gentile of Bar Buca

See more: Cheese, Italian

More Recipes You'll Love