Burratina from Apulia, a small single-serving burrata, for a starter or a pasta dish.
A smooth, elastic pasta filata shell encloses a centre of stracciatella, strands of mozzarella mixed with cream. When cut, the centre flows out and contrasts with the firmer skin.
The small sizes are served whole, one per plate, on tomatoes, grilled vegetables or hot pasta.
Take it out of the fridge a little before serving. A drizzle of olive oil, black pepper and crusty bread are all it needs.
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Burratina from Apulia, a small single-serving burrata, for a starter or a pasta dish.
