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Burrata is a fresh Italian cow milk cheese (occasionally buffalo milk) made from mozzarella and cream.
Burrata is a fresh Italian cow milk cheese (occasionally buffalo milk) made from mozzarella and cream. The outer shell is solid mozzarella, while the inside contains stracciatella and cream, giving it an unusual, soft texture. It is typical of Apulia. It is usually served fresh and at room temperature.
Its a tried and tested trio which has a pleasingly alliterated title: deliciously creamy burrata with intense balsamic and earthy sweet beetroot. The finger lime ‘caviar’ adds refreshing bursts of acidity. Serve as a simple starter. I’m not prescribing quantities of ingredients for this recipe...
Serves: 2 | Preparation time: 10 mins | Cooking time: 20 mins
Paccheri: 180 g
Burrata: 200 g
Shrimps: 100 g
White wine, dry: about 50 ml
Garlic: 1 clove
Extra Virgin Olive Oil: 2 tbsp
Saffron: 1 tsp
Salt and pepper to taste
Clean the shrimps: first remove the head, than the legs, then...