Burrata (buttered in Italian), originated in Andrea, Puglia, Italy, in 1956 by Lorenzo Bianchino, a well-known local landowner and dairy farmer. Because winter of 1956 had extreme heavy snow, if was difficult to transport dairy products. Lorenzo had the brilliant idea of creating a kind of protective flask to conserve cream. So, he used mozzarella to envelope the cream and keep it safe from the cold. This is when the famous burrata of Andrea was born. Burrata is a delicate cheese with a buttery cream in the center. It can be served simply, with a drizzle of olive oil, balsamic, with salads, a topping for pasta dishes, and a topping for pizza after it has been cooked. However you use it, handle it like the delicacy that it is. Chef Alba
In a small platter, add a layer of baby arugula and roughly torn basil. Next, add the tomatoes in alternate various colors. Add a pinch of sea salt and a drizzle of olive oil. Repeat one more layer.
With your hand, gently break off pieces of the burrata cheese and place between tomatoes. Season the platter with a pinch of Sel Sea Salt and black pepper. Lastly, drizzle threads of olive oil on top and serve. Balsamic can also be used to drizzle, only if it is aged.
Chef tip: be sure to bring the burrata to room temperature, about 15 minutes before tasting. Cheese should be at room temperature for best flavor. Burrata should be used in its natural form, not cooked.