Beloved Burrata
Burrata: A Journey Through Craft, Flavour & Tradition, created by That’s Amore founder and award-winning cheesemaker Giorgio Linguanti, celebrates his passion for crafting exceptional cheese and showcases the versatility of burrata through a collection of inspiring recipes.
Giorgio became a cheesemaker through his love of creating an almost unlimited number of products from just one ingredient, milk. The ancient art of cheesemaking involves patience, dedication and love. Burrata is indeed a testament to these virtues as it brings together a variety of textures in the one delicate and delicious parcel. Having perfected the art of producing this cheese, there remained a strong desire to uncover its true mystique.
This publication delves into Italy’s rich heritage through time-honoured recipes, crafted over years, while unfolding the story of burrata origins — a cow’s milk cheese made of an outer layer of mozzarella with an interior of stracciatella and lush cream born on the sun-drenched southern coast of Italy’s Puglia region.
Readers are taken on a captivating journey through the rolling landscape of Puglia, where the time-honoured traditions of Italian cheesemaking techniques meet contemporary culinary creativity. Linguanti shares the stories of dedicated artisans who have mastered the craft of burrata, revealing how it has earned its place as a cherished cheese around the globe.
Featuring a collection of more than 60 recipes, Burrata shows the rich history of the cheese and celebrates its creamy and luxurious texture in an array of dishes — from breakfast to sides and indulgent desserts.
Burrata: A Journey Through Craft, Flavour & Tradition is now available to purchase at all good bookstores or online via Readings, Booktopia and Amazon.
Radicchio & Gremolata Insalata
Ingredients
Serves 6-8 people
Pickled fennel
100ml water
100ml white vinegar
1 Star anise
3 Black peppercorns
70g white sugar
1 large bulb fennel
Gremolata
1/2 bunch flat-leaf parsley, finely chopped
20g olive oil
Zest 1 lemon
2 tsp lemon juice
Lemon dressing
150mL lemon juice
1 tbsp honey
1 tsp salt
1 tbsp Dijon mustard
150mL olive oil
Salad
100g rocket
½ radicchio, sliced
2 radishes, thinly sliced
4 x 90g That’s Amore Burrata
30g toasted walnuts
Method:
- Prepare the pickled fennel 12 hrs before completing the dish. Place all ingredients except fennel in a small saucepan. Bring to a boil, then turn off the heat, cover with a lid and let the mixture infuse for another 5 mins. Strain the liquid.
- Meanwhile, thinly slice the fennel. Mix the fennel and pickling liquid in a vacuum pack if possible, otherwise mix in a container, making sure the fennel is completely submerged in the liquid. Place it in the fridge until ready to plate the rest of the dish.
- Blend or mix the gremolata ingredients together, then set aside.
- Mix the lemon dressing ingredients in a bowl except for the oil. Whisk until everything is well incorporated, then add the oil slowly, while whisking, until the mixture has emulsifi ed.
- Drain the pickled fennel and place in a bowl with the rocket, sliced radicchio and radish. Toss through the lemon dressing and season with salt if necessary. Plate on 4 individual plates. Place a burrata in the centre of each, then add the walnuts and season with the gremolata.
Savoury or sweet, That’s Amore Burrata is a real treat! Enjoy a delicate parcel of cow’s milk mozzarella filled with creamy, rich stracciatella. Add to your favourite pizza, pasta or salad for a bit of delicious indulgence! For more information visit thatsamorecheese.com.au
