Our Apulian burrata cheese The protagonist in all occasions 1 Brief Recipes Collection

Our Apulian burrata cheese
Brief Recipes Collection
The protagonist in all occasions
La Puglia nella sua essenza.
1
Apulian burrata cheese:
The QUEEN of dairy products
Recipe index
Entrées p. 2
Main courses p. 8
Fanciful dishes
p. 14
Dessert
p. 20
Legend
Difficulty
Preparation and cooking time
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Apulian Burrata is a pasta filata cheese, whose origins are rather
recent. It is similar to mozzarella, yet with a softer and creamier
texture. It came into being in the province of Bari, during the early
decades of the 1900s. Nowadays, it is considered one of the most
tempting specialties among Apulian dairy products.
Murgella Burrata cheese is hand-processed, firstly creating a spun
paste bag which is later filled with a creamy stuffing made of handtorn mozzarella and cream, called stracciatella. The stuffed bag
is then carefully closed and the product is ready to be packaged.
Thus, Burrata looks like a shiny and smooth white sphere.
Murgella Burrata cheese won a Gold Award at the World Cheese
Awards 2010 (November 2010, Birmingham), placing first among
the cheeses of the same category.
The best way to appreciate our Murgella Burrata cheese is to eat
it as it is, or with a drizzle of extra virgin olive oil and basil leaves.
Yet, if you want to use it
to enhance your Italian
meals, here you can find
some fancy and delicious
recipes!
Low
< 15 min.
Ingredients per 1 serving
3 tomatoes
1 burrata (120 g)
Oregano flakes
Salt and pepper to taste
Extra virgin olive oil
Fresh basil leaves
Burrata Caprese
Burrata Caprese is a combination of mozzarella, basil and tomato. In
this case, our burrata will replace the traditional mozzarella for a result
which is even more tasty and creamy. It is easy and quick to prepare
and it can turn into the perfect and delicious appetizer for a dinner
party, which will definitely leave your guests satisfied.
Preparation method
Cut the tomato into wedges and place them in a bowl. Sprinkle
with oregano, salt, pepper and extra virgin olive oil. Set aside for 10
minutes.
Arrange the tomato wedges in a plate. Scatter the basil leaves around
and place the burrata in the middle.
Repeat for more servings.
2
3
Low
< 10 min.
Ingredients per 1 serving
4 cherry tomatoes
2 slices of toasted bread
1 burrata (120 g)
Oregano flakes
Salt and pepper to taste
Extra virgin olive oil
Fresh basil leaves
Bruschetta Pugliese
Bruschetta is a slice of toasted bread seasoned with extra virgin olive
oil and sliced tomatoes and it can be enriched with various delicious
ingredients, with no limits to imagination. So, we suggest to add some
slices of our burrata to give more taste and a touch of Puglia to your
appetizer!
Preparation method
Cut the tomatoes into slices (thin) and place them on the slices of
toasted bread. Sprinkle with oregano, salt and pepper.
Slice the burrata, place it on the bed of tomatoes and drizzle with
extra virgin olive oil. Decorate with fresh basil leaves.
Repeat for more servings.
4
5
Low
< 10 min.
Ingredients per 1 serving
1 tomato
3 slices of row ham
1 burrata (120 g)
Oregano flakes
Salt and pepper to taste
Extra virgin olive oil
Fresh basil leaves
Burrata and Row Ham
Burrata and charcuterie, a perfect match. The delicacy of our burrata
slightly softens up the salty taste of row ham, obviously without
tarnishing its savoury flavor. To make this dish vegetarian, just replace
ham with grilled in-season vegetables!
Preparation method
Cut the tomato into slices.
Decorate a serving plate with 3 slices of row ham, slices of tomatoes
and fresh basil leaves.
Place the burrata in the middle of the plate, and sprinkle with oregano,
salt, pepper and extra virgin olive oil to taste.
Repeat for more servings.
6
7
Orecchiette with turnip tops
Medium
< 45 min.
Ingredients per 2 servings
160 g fresh orecchiette
300 g turnip tops
(cleaned)
3 anchovy filets in oil
1 clove of garlic
Extra virgin olive oil
Salt
Chilli pepper
1 burrata (200 g)
Orecchiette with turnip tops is a typical dish of the Puglia cuisine in
general, and in particular of the province of Bari. Burrata gives a sweet
and creamy touch to the dish. This is a recipe of medium difficulty, but it is
very quick, and it can be prepared also in advance.
Preparation method
How to prepare the turnip tops: clean the turnip tops and cut off the
stems. Keep only the tops and the smaller, tender leaves.
Put a pot with salted water on the fire, and when it boils pour the tops
inside. Let them boil for about 7 minutes until they are tender but firm.
Drain the turnip tops with a perforated spoon and set them aside.
In the meanwhile, heat the olive oil in a pan, put the clove of garlic
(flattened) and let it brown. Add the anchovies, some chilli pepper, and
the turnip tops; season to taste and stir.
How to prepare orecchiette: after draining the turnip tops, put
orecchiette in the same cooking water and let them cook until ready. Drain
and add them to the turnip tops and sauté them for 2 minutes. Add half
burrata cut into slices and continue stirring. Whip the remaining burrata in
a mixer and pour on each plate. Lay your orecchiette on the burrata puree
base and serve hot.
8
9
Medium
Risotto with chicory and burrata
< 35 min.
Ingredients per 2 servings
160 g Carnaroli rice
½ onion, chopped
Treviso red chicory,
chopped
Extra virgin olive oil
Half glass red wine
Vegetable stock, heated
Salt and pepper to taste
1 burrata (120 g)
A refined alternative to the usual recipe. The sweet taste of burrata softens
the bitter taste of the chicory and turn it to a delicate dish.
A great success also among those with discerning taste!
Preparation method
Wash the chicory and chop it.
Place stock and cold water in a saucepan and bring to boil.
Chop the onion and cook it in some oil until browned, adding some stock.
Then add rice and a handful of chicory. Cook stirring for 2 minutes over
medium heat.
Add ½ glass red wine and cook over high heat until it is evaporated. Add
some stock.
Continue adding the stock mixture, a ladleful at a time, stirring constantly
and allowing the liquid to be absorbed until the next ladleful. Cook over
low heat for about 10 minutes. Chop half burrata. When the rice is
cooked, turn off the heat, season to taste and add a chopped burrata to
combine. Add the remaining chicory and let it rest for 1 minute. Decorate
the dish with the remaining chopped burrata.
Serve hot!
10
11
Medium
< 2 ore
Ingredients per 2 servings
Agnolotti
200 g egg pasta dough,
flattened to ½ cm thickness
1 burrata (about 200 g), drained
off and chopped
30 g Parmigiano, grated
Freshly-grated nutmeg to taste
Salt and freshly-ground pepper
to taste
1 egg yolk, beaten, for the
egg wash
Sauce
20 ml extra virgin olive oil
1 clove of garlic, chopped
oregano flakes to taste
parsley, chopped
Chilli flakes or powder
60 g black olives, pitted
200 g tomatoes, peeled, seeded,
chopped
100 g button mushrooms, sliced
Salt and freshly-ground pepper
to taste
Garnish
Fresh basil leaves
Agnolotti filled with burrata
Agnolotti are the typical main course of the Piedmont cuisine and are
known and appreciated not only in Italy, but also abroad for their
tastefulness and simplicity. Agnolotti are usually filled with meat or
vegetables, but in this case, the pasta circles are filled with a creamy
burrata stuffing for variety.
Preparation method
How to prepare agnolotti: cut the burrata on a plate to catch all that
creamy stuffing and minimize wastage. Mix the burrata with Parmigiano
and nutmeg, then season to taste.
Cut the pasta dough into discs with a 5 cm round cutter. Put a small
amount of burrata stuffing in the middle of each disc of pasta, brush the
edges with the egg wash and fold over, pressing lightly to seal the edges.
Bring a large pot of salted water to boil. Boil the pasta till cooked.
How to prepare the sauce: put some extra virgin olive oil, garlic, oregano,
parsley and chilli in a pot and cook over low heat, stirring.
Add the olives, tomatoes and mushrooms. Simmer for 30 minutes and
season to taste.
How to serve: toss the freshly boiled agnolotti in the sauce. Garnish with
the basil leaves and serve hot.
12
13
Medium
< 4 hours
Ingredients per 1 pizza
Pizza dough
300 g flour (type 0)
150 ml water
10 g yeast
2 teaspoons salt
1 pinch of sugar
Extra virgin olive oil
Garnish
8 cherry tomatoes
1 burrata (200 g)
Arugula (rocket leaves)
Salt, oregano, extra
virgin olive oil
Pizza with burrata
Preparation method
How to prepare the dough: prepare the pizza dough by placing the flour
in a large bowl in order to make a fountain. Pour some warm water in the
middle of the fountain and dissolve sugar and yeast. Then, start kneading
till the water is absorbed. When the dough is enough workable, add a
spoonful of olive oil and salt.
Then continue kneading vigorously until the dough is smooth and elastic.
Then sprinkle the bowl with flour, place the pizza dough in it and let it rise
in a warm, draft-free place until it doubles in size (about 2 hours).
How to cook pizza: place the pizza dough on a floured surface and use
a rolling pin to roll the dough out to reach a layer of the desired thickness.
Place a layer of pizza on a baking sheet greased with oil. Coat the dough
surface with olive oil and bake it in a preheated oven at 200° C for at least 20
minutes or until the surface of the pizza is golden brown. Remove the pizza
from the oven and serve hot.
How to garnish the pizza: on half pizza place the diced (or sliced)
tomatoes. Cover the other half of the pizza with whole or shredded
arugula leaves. Then place the whole burrata in the middle of the pizza
and sprinkle with oregano, salt and extra virgin olive oil to taste.
14
15
Medium
Savoury Cupcake with artichokes and burrata
< 45 min
Ingredients per 2 servings
100 g filo pastry
25 g Parmigiano
1 clove of garlic
Salt to taste
4 Artichokes
2 Eggs
A knob of butter
Extra virgin olive oil
Pepper to taste
½ lemon squeezed in a
bowl of water
1 burrata (200 g)
The artichoke and burrata cupcake is a perfect choice for a fanciful, veggie second
course, to be served individually and indulge your guests. The Artichoke is a vegetable
that grows in Mediterranean climates. It is a low-calorie vegetable that is often
recommended in low-calorie diets. Burrata enhances the sweetness of the dish. For
best results, we recommend to use a fresh burrata and ripe tomatoes.
Preparation method
How to prepare the artichokes: clean the artichokes, cut the stalks into 3-4 cm long
pieces, peel the outer skin of the stem, and dice them. Plunge the artichokes stems in a
bowl with lemon water. Clean the hearts pulling off and discarding the outermost leaves,
and keep only the tender inner leaves. Half them and remove the tassel. Cut into wedges
and place in the lemon water.
How to prepare the stuffing: put a tablespoon of oil in a pan and let the garlic and the
artichokes brown, cook until tender. Season to taste. Turn off the heat. In the meanwhile,
chop the burrata. Beat the eggs in a bowl; add some Parmigiano and the chopped
burrata. Add the artichokes and combine.
How to prepare the cupcakes: grease two little moulds and place 3 leaves of filo pastry
each. Pour the mixture of eggs and artichokes. Bake in a preheated oven for 15 minutes.
Variation: you can use a smaller burrata, to which you will add some chopped smoked
scamorza cheese for a stronger taste. You can also replace filo pastry with puff- or short
crust pastry, following the instructions on the packaging.
16
17
High
< 1 hour
Ingredients per 2 servings
Vanilla fennel cream
1 vanilla pod (around 2cm)
40 g fennel, sliced
¼ lemon, squeezed
50 ml milk
300 ml water
Salt and pepper to taste
20 ml extra virgin olive oil
Smoked salmon sauce
30 g smoked salmon
50 ml cream
Chopped onion
Burrata and seaweed cannolo
1 burrata (200 g), drained
Salt and pepper to taste
10 ml extra virgin olive oil
Dash of balsamic vinegar
1 piece nori seaweed
Garnish
Salmon roe
Dill
Burrata in seaweed “cannolo”
What great flavours this dish reveals! The briny ocean presence of the nori and
salmon roe makes a perfect combination with our rich and delicate burrata.
Preparation method
How to make vanilla fennel cream: place all ingredients except olive oil into a
saucepan and cook the fennel until the liquid has almost evaporated. Place the
fennel into a blender and add the olive oil. Process till smooth and set aside.
How to make smoked salmon sauce: place all ingredients in a saucepan
and simmer for 5 minutes. Using a stock blender, puree till smooth. Keep
warm.
How to prepare burrata and seaweed “cannolo”: this should be made just
before serving. Season the burrata, then drizzle with extra virgin olive oil and
balsamic vinegar. Cut it in half and quickly lay the two halves lengthwise along
the piece of nori. Roll tightly – the edges will be sealed with the moisture of the
burrata. Trim the exceeding cheese from both ends and cut in half.
How to serve: arrange each “cannolo” on a serving plate, with some smoked
salmon sauce and vanilla fennel cream on the side. Garnish with salmon roe
and dill. Serve immediately.
18
19
Low
< 15 min.
Ingredients per 2 servings
1 burrata (200 g)
Fresh fruits to your
liking (strawberries,
blackberries, raspberries
or seasonal fruits)
Pistachio nuts
1 small mint branch for
decoration
Red fruit coulis
200 g raspberries
(or strawberries, or
blackberries or wild
strawberries or seasonal
fruits)
Burrata with red fruit coulis
The delicate and creamy taste of our burrata perfectly matches with sweet
flavors, so what about enjoying it as a DESSERT?
Preparation method
How to prepare the red fruit coulis: put icing sugar in a glass and dilute
with boiling water. Stir until the sugar melts and allow to cool. Put the fruit,
previously washed and drained, in a blender and blend until you get a
smooth puree. Add the sugar syrup and the lemon juice.
How to prepare the dessert: remove the burrata from its packaging and
drain the water off, lay it on a dessert plate and garnish with fresh fruits,
pistachio nuts, the red fruit coulis and the mint branch.
To share.
25 ml boiling water
2 spoonfuls of icing
sugar
1 spoonful of lemon juice
20
21
Low
< 15 min.
Ingredients per 1 serving
1 burrata (120 g)
2 fresh figs
Toasted almonds or
almond flakes
Cinnamon and sugar
to taste
Cream of balsamic
vinegar
Burrata and figs
Preparation method
Remove the burrata from its packaging, drain the water off.
Then cut 2 figs in half, sprinkle them with sugar, and caramelize them
using your kitchen torch or in a pan. Arrange 1 slice of red orange in
the middle of a dessert plate, lay the burrata on it and garnish with
caramelized figs, toasted almonds and cream of balsamic vinegar.
Sprinkle with cinnamon and sugar.
Decorate with a small mint branch.
Repeat for more servings.
1 slice of red orange
1 small mint branch for
decoration
22
23
Sweet Vol-au-vent with burrata
and sour black cherries
Medium
< 50 min.
Ingredients per 4 volau-vents
Pre-packed Puff pastry
1 egg
Black sour cherries in
syrup
1 burrata (200 g)
Icing sugar
Preparation method
How to prepare the vol-au-vent: heat the oven at 200°C. Roll out the
puff pastry and cut 12 hearts with a heart shaped cutter. Set 4 hearts
aside and cut a heart-shaped hole in the remaining 8 hearts with a smaller
heart-shaped puff cutter.
Brush the surface of the hearts with egg yolk, and overlap two hollowed
hearts.
Brush also the last puff layer and cook for about 10 minutes in the preheated oven. Take out and allow to cool down.
How to prepare the burrata stuffing: fray a burrata, add some sour
cherry syrup and combine. Fill the hearts and garnish with 3 cherries.
Dust your vol-au-vent with some icing sugar, et voilà, dessert is served!
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Special thanks to Mirko Lorusso
(Phototour) and Chef Domenico Silvestri
for their precious contribution to the
realization of this recipes collection.
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The Puglia region is a land rich in historical, cultural and
gastronomical resources.
The Murgia territory lies in the middle of this region; a
variegated area of Karstic cliffs, full of subterranean rivers
and hills that slope gently down to the sea. It is the land of
the “living” stone and the Trulli dwellings.
Throughout the centuries, this region has been
characterized by sheep farming and a varied agricultural
and food production which are reflected in the traditional
gastronomy, made with simple ingredients and yet
definitely tasteful.
For this reason the Murgia land can be considered the
heart of the Mediterranean Diet.
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La Puglia nella sua essenza.
Caseificio Palazzo S.P.A.
Via C. Contegiacomo, n.c. - Z.I. - 70017 Putignano (Ba) - ITALY
Office: Tel. +39 080 4055612 - Fax +39 080 4933450
Logistics: Tel. +39 080 4051410 - Fax +39 080 4055676
www.palazzospa.it - www.murgella.it
commerciale@caseificiopalazzo.eu
- export@caseificiopalazzo.eu
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