The burrata was invented in the snowstorm. In the winter of 1956, near the small Italian town of Andria in Puglia, so much white fell from the sky that milk could not be transported from the farms to the town. The farmers had to come up with something: they preserved the cream in mozzarella bags. There it matured into something that the farmers hadn’t tasted before: a cream cheese with a soft, creamy core made of mozzarella threads and cream. The burrata, the “buttered one”, tastes best fresh. If you want to get through a crispy layer to the white heart, you should fry it.
For one serving:
Access to all STERN PLUS content and articles from the print magazine
ad-free
Already registered?