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Burrata is like mozzarella with a squidgy creamy centre. It’s literally filled with a mix of a cheese, called stracciatella, and cream. Stracciatella is just mozzarella that is shredded and stretched.
Anyway, it works really well in this recipe as it seems to pull all the ingredients together into one utterly delicious and creamy delight. You need good ingredients for this, as with all simple food. Extra virgin olive oil, a great vinegar (I used white balsamic), a ripe juicy nectarine and fresh bright basil.
Nuush clients: Please apply the portion sizes stated in your account and divide the recipe so that you make only as much you need.
Halve and stone the peach and chop into bite sized chunks. Now add it to a bowl with everything except the burrata and black pepper, and combine everything so its coated in oil and vinegar. Now place it into a good-looking bowl and add the burrata, gently tearing it open with your fingers. Add a bit of black pepper and drizzle the burrata with olive oil to serve.
You may notice some flowers, if you can get edible flowers and you are serving this to friends then feel free to add them.
The burrata provides a great hit of calcum as well as B12 nd protein. The watercress is high in vitamin C as well as folate, vitamin K , fibre and phytonutrients. Nectarine gives you more vit C as well as betacarotene, niacin, copper, potassium and their own set of phytos. The olive oil has lots of healthy unsaturated fats and polyphenols. All-in-all this is going to hugely lift the spirits of your nutrient sensors!
Real burrata is a creation of arresting beauty- white and unblemished on the surface, with a swollen belly and a pleated top. The outer skin should be taut and resistant, while the center should give ever so slightly with gentle prodding. Look at the seam on top: As with mozzarella, it should be rough, imperfect, the sign of human hands at work. Cut into the bulge, and the deposit of fresh cream and mozzarella morsels seems to exhale across the plate. The richness of the cream- burrata comes from burro, the Italian word for “butter”- coats the mouth, the morsels of mozzarella detonate one by one like little depth charges, and the entire package pulses with a gentle current of acidity.
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