Recipes

My revelatory moment with red peppers occurred some years ago while visiting my husband’s Italian relatives in Pietraroja, a mountain village 50 miles northeast of Naples. Cousin Concetta’s red pepper on her antipasti platter was so simple: roasted, skinned, cut...

If you've never had burrata, you have to try this easy recipe! The rich cheese pairs perfectly with fresh tomatoes, peaches & a vibrant lemon-thyme oil.

Burrata is a soft cow’s milk cheese that, from the outside, could be mistaken for fresh mozzarella. Both are plump white orbs of Italian cheese, one more solid and elastic than the other.

Burrata, meaning "buttery" in Italian is a fresh cheese made from a mix of mozzarella and cream. The outside thin shell is a pasta filata curd made of buffalo and/or cow's milk mozzarella while the insides contain a soft, doughy, stringy, mixture of curd and fresh cream.

Recently while out for a girls’ night dinner, my friend encouraged me to order the burrata. It sounded intriguing, but I was still surprised by what actually arrived.

It takes just a few ingredients to craft this richer, creamier cousin of mozzarella. A cheese expert leads you through the process, step-by-step.

Creamy, delicate “burrataâ€_x009d_ is the soft fresh Italian cheese that dreams are made of, and once tried, it will leave you with little doubt as to why it is crowned the queen of Italian cheeses.

Beautifully balanced in taste, Burrata is a perfect blend of contrasting textures working together to create a landscape of soothing delights. It’s softshell wrapped around a creamy center delivers a clash of sensations and a buttery consistency unlike any other.