Burrata: prepare these 3 incredible recipes now!

Burrata is a type of fresh Italian cheese known for its creamy texture and smooth, fresh flavor. She is originally from the region of Puglia, in southern Italy, and is appreciated all over the world for its soft and delicious character.

And to be able to consume this delicious cheese, you can buy it at the supermarket or simply make it at home. But in any case, there are countless recipes that go well with this ingredient.

3 recipes with burrata

Let's see several delicious recipes with burrata:

1 – Tomato risotto

• 1 burrata;
• 200 grams of arborio rice;
• 1 can of chopped tomatoes;
• 3 tablespoons of olive oil;
• salt, black pepper and chili pepper to taste;
• 1 tablespoon of butter;
• basil leaves;
• ⅓ cup of finely grated Parmesan cheese;
• zest of ½ lemon;
• 2 crushed garlic cloves;
• 100ml of red wine.

In a pan over medium heat, add the peeled tomato and add half a can of water, use a fork to mash the tomato and season with salt and black pepper.

As soon as it starts to boil, lower the heat, and in another pan add olive oil, onion and garlic to fry, then add the rice and mix well.

Add the red wine and continue stirring, as soon as it dries, add the tomato sauce and continue stirring.

Over medium heat, stir your risotto for at least 14 minutes, when that time is up, add the parmesan cheese and lemon zest.

If you need to adjust salt and pepper, this is the time, and after 18 minutes add the butter and basil.

Stir for about two minutes or until the butter melts and you can now serve it with your burrata. To do this, simply add a pinch of salt and a drizzle of olive oil on top.

2 – Salad with burrata

• 1 burrata;
• Olive oil to taste;
• 200 grams of shrimp;
• arugula to taste;
• pesto sauce to taste;
• cherry tomatoes to taste;
• salt to taste;
• 1 clove of garlic.

In a pan, start by adding the olive oil, shrimp, salt and garlic to sauté, do this until it turns golden and set aside in another container.

In the same pan, add olive oil and tomatoes again to sauté, then set aside again.

In a pot or dish, place the burrata in the center and the arugula around it, also add the prawns, tomatoes and pour the pesto sauce over the burrata.

3 – Breaded burrata

• 1 burrata;
• 100g panko flour;
• 2 eggs;
• 100g of wheat flour;
• ¼ red onion cut into strips;
• 6 skinless and seedless cherry tomatoes, cut into strips;
• black olives cut into strips;
• arugula to taste;
• radicchio to taste;
• 900ml of oil for frying;
• pepper, salt and olive oil to taste.

Start by separating your burrata and seasoning with salt, pepper and set aside. Then place the eggs in a bowl and beat with a fork, and place the wheat flour and panko flour on two other plates.

Dip the burrata in the wheat flour, egg and panko flour, then again in the egg and panko flour. Once done, place it in the fridge for a certain amount of time and then heat the oil and fry your breaded burrata until golden.

Then place in the minimum oven for approximately 10 minutes, and in the meantime sauté the onion, tomato and olives in the olive oil.

To serve, place all the ingredients together with the arugula and radicchio on a plate and it will be ready.