NEW HAVEN, Conn. (WTNH) — In the mood for Italian? Friday on Good Morning Connecticut at Nine, we head to the kitchen to make homemade-style burata with CT Food Lovers blogger Kat Ortiz.
Alongside Ortiz is Neil Ward, head piazzolo at Barra Italian Street Kitchen in Shelton, sharing the recipe and demonstrating how to make the traditional Italian favorite.
To watch the cooking segment, click the video above. And try it out yourself by following the recipe and steps below:
1/2 -1 lb Fresh Mozzarella Curd
1 qt of Heavy Cream
2 cups of Sea Salt
16 qt Water (hot)
4 qt Water (cold or room temp)
1# Fill a pot with 8 qts of water, 2/3 cup of sea salt, stir well and
heat to 170 degrees or until the steam starts to come off the top
(DO NOT LET THE WATER BOIL).
2# Slice 1/2 lb of the fresh curd into 8-12 pieces and then rip
each piece apart 3-4 times by hand into a medium-large metal mixing bowl.
CAUTION USE GLOVES AND/OR A WOODEN PADDLE TO HANDLE CURD/MOZZ IN HOT WATER
3# Pour the hot water into the bowl using a ladle until it
covers the Mozz curd completely(USE THE SIDE OF THE
BOWL DO NOT POUR DIRECTLY ON CURD)
4# Gently mix the curd in the hot water. The curd will begin to
meld together slowly. Pour half the water out of the bowl and refill
from the hot as in step #3.
5# Continue Mixing and folding until you have formed one piece.
Once this is formed begin gently kneading and stretching the mozzarella
until all the curd is broken up and the mozzarella is smooth but pliable.
6# Stretch out the mozzarella until you have a large thin sheet.
Begin tearing the mozzarella from this sheet into long thin strips.
7# Put your mozzarella strips into a medium mixing bowl, add 1/2 qt of heavy cream and
a pinch of sea salt. You can now mix by hand to get a thicker texture (Add a small scoop
of marscapone if you like it thicker) and store overnight.
1# Fill a pot with 8qts of water, 2/3 cup of salt and heat to 170 degrees
2# Fill a container with 4qts of cold/room temp water and 1/3 cup salt. Mix well and put to the side.
3# Take 1/4 lb of the fresh curd, slice into small pieces and add to medium metal mixing bowl
4# Follow steps #3-5 on top
5# Using your thumb and index finger pinch off a golf ball sized piece of mozzarella and flatten it
to create a “beggers purse”.
6# Fill the center of the pouch with a small scoop of the stracciatella, close the purse
and rest in a cold or room temp water bath for 2-5 minutes.
The burrata is now ready to serve and can be refrigerated for 24-48 hours.
Garnish with your favorite sweet or savory topping, charcuterie and of course
some fresh warm Italian bread or toasted crostinis.