Celebrating Cheese with a Gourmet Burrata Dish
In anticipation of the annual Subi Spritz food and wine festival and World Cheese Day on March 27, award-winning local cheesemaker Dom Boccia from La Delizia Latticini has revealed his ultimate recipe for making burrata at home. This dish combines toasted pistachios, pickled shallots, and brown butter-infused sourdough crumbs to create a perfect cheesy appetiser, ideal for pairing with a spritz during an afternoon aperitivo.
Ingredients for the Perfect Burrata
This recipe serves four people and requires the following ingredients:
- 2 shallots
- ½ cup rice wine vinegar
- 2 teaspoons caster sugar
- 1 teaspoon salt
- ½ loaf of sourdough bread, cut into 8 slices
- ½ cup shelled pistachios
- 80 grams unsalted butter
- ½ garlic clove, finely chopped
- 2 La Delizia Latticini burratas
- A handful of fresh basil leaves
Step-by-Step Preparation Guide
Begin by preparing a quick pickled shallot. Peel and finely slice the shallots as thinly as possible, using a mandolin for best results. Place them in a small bowl with the vinegar, sugar, and salt, stirring until the sugar dissolves. Set aside to marinate for about 30 minutes, allowing the flavours to develop.
Next, take four slices of the sourdough bread and process them into a fine crumb using a food processor. Heat a large dry pan over medium heat and toast the pistachios until lightly browned, then remove and set aside. Repeat this process with the breadcrumbs, toasting them until they become crunchy and golden. Transfer the toasted breadcrumbs to a bowl.
In the same pan, melt the unsalted butter. Allow it to cook and bubble for a few minutes until it starts to foam and emit a nutty aroma. Watch for small brown specks to appear, indicating the butter is browning. After another minute or two, the butter should be foaming heavily with a rich, nutty scent. Add the finely chopped garlic and fry for a minute, then incorporate the breadcrumbs to warm them through until crisp and fragrant. Remove the pan from the heat.
To assemble the dish, spoon most of the breadcrumb mixture onto a serving plate. Gently break open the two burratas and place them on top. Add the remaining breadcrumbs and a drizzle of the brown butter. Finish by topping with the pickled shallots, toasted pistachios, and fresh basil leaves. Serve immediately with the remaining sourdough slices for a complete gourmet experience.
Why This Recipe Stands Out
This burrata recipe is not only a celebration of World Cheese Day but also a highlight of the Subi Spritz festival, showcasing local ingredients and culinary creativity. The combination of creamy burrata with the tangy pickled shallots and crunchy brown butter crumbs creates a sophisticated appetiser that is both easy to prepare and impressive to serve. It's a testament to the art of cheesemaking and the joy of sharing food during special occasions.
