Tuesday, May 5, 2015

A Salad Of Burrata, Pear, Fig & Spinach

Burrata salad
A salad of burrata, pear, fig & spinach
Yesterday, we were transported to cheese heaven. With a ball of Burrata. The word spills out with ease. Like the creaminess and the deliciousness of the cheese. Till recently I didn't even know about its existence till David Rocco praised it in his most-watched show Dolce India. And this is very much a Made-in-India product by our very own Flanders Dairy

Every time I come to visit my sons in Delhi, I stock up with products from the same. It's interesting to learn how Sunil Bhu, the cheese maker started it all when in the 80s he left for Belgium to study cheese-making. This was in the province of Flanders. After that stint he moved to Italy where he trained under renowned cheesemakers. Now in the outskirts of Delhi, the best of European cheeses are made. The list includes Bocconcini, Gouda,  Goat cheese, Mascarpone, Sour Cream, Kwark, Ricotta, Scamorza, Mozarella and so on.
Burrata
Burrata
To come back to the burrata, I kept it simple It was a salad that included very few ingredients. The star was obviously the cheese. The word burrata means buttered in Italian. It's a fresh cheese made from mozzarella and cream. The outer shell is mozzarella and the inside is made of mozzarella and cream. So when it's cut open, the cream flows out. It's cheese that's best eaten within 24 hours.
Burrata salad

Ingredients:
1 ball of burrata
1 pear, leave the skin on
2 ripe figs
A small bunch of baby spinach, washed and drained
1 tomato
1 tbs balsamic reduction
Honey as per taste
Salt and pepper to taste
2 tbs extra virgin olive oil 
Make the balsamic reduction. In a pan pour one third of a cup and heat it. Let it come to the boil. It might take ten minutes for the vinegar to thicken and reduce. When that happens, add a drizzle of honey and take it off the heat. Set aside.
Mix the salt, freshly-grated pepper and the olive oil in a bowl. Set aside.
Halve and core the pear. Slice thin.
Quarter the figs and cut the tomato into slices.
Scatter the spinach on a wide platter and layer it with the mix of pear, tomato and figs.
Drizzle the olive oil dressing over the salad.
Place the burrata right on top and cut it. Scatter dollops of the cheese all across the platter. 
Drizzle the balsamic reduction over the salad. Enjoy!

The next time I have burrata it will surely be with peaches and pears. The salad was delicious but the pairing of pear and burrata was THE best!!
 
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