If you’ve ever enjoyed smooth, creamy burrata in a restaurant and wondered how to make it at home, this recipe is for you. Chef Kurtis Smith of Old Town Scottsdale’s Dorian shares his burrata recipe and it’s not as hard to make as you might think.
Traditionally, burrata is filled with mozzarella curd and fresh cream, but Smith prefers stuffing it with ricotta and mascarpone cheese along with heavy cream. “It’s different than any burrata you’ll find here in town,” he says.
As for making the outer mozzarella curd shell, you just have to “mess around with it” to get the feel, Smith says. “After it melts it becomes a huge blob of string cheese.” That sounds like fun to us.
Tomato Burrata Salad
1 lb. mozzarella curd
¼ cup mascarpone cheese
¼ cup ricotta cheese
½ tsp. salt
½ cup heavy cream
½ cup salt
12 cups water
4 cups cherry tomatoes
2 small shallots, thinly sliced
2 ½ cups balsamic vinegar
¼ cup sugar
5-6 large basil leaves, chiffonade
1 large heirloom tomato
Put 12 cups of water and ½ cup salt in a pot, bring to a boil and then set aside. Put mozzarella curds in a large bowl and break up curds into small pieces. Pour hot salted water over the curds and let sit for 4-5 minutes while mixing with a wooden spoon. As the cheese gets warmer, it will become more string like and will have more elasticity. Meanwhile, add the mascarpone and ricotta into a mixing bowl with heavy cream and season with a little salt. Mix well until well incorporated and smooth.
By this time the cheese should be smooth and lump free. Take 4 oz. in hand and slowly stretch it out evenly. If it cools too quickly, it will be harder to shape. If this does happen, just let the cheese rest in the hot salted water for a bit to warm back up. You should be able to stretch the cheese to an 8-inch diameter circle. Then add your cheese filling to the middle, and twist and pinch the bottom of the warm mozzarella to enclose. Place back into the hot salted water to warm back up and to seal the bottom. Shock in ice cold water to set the cheese.
Tomato Salad preparation
Cut the cherry tomatoes in half and thinly slice the shallots. Add sugar and balsamic vinegar and put into a container on the side. Chiffonade the basil or chop and add to the balsamic vinegar with tomatoes and shallots. Let the tomatoes and shallots marinate over night. This will keep for 2-3 days if well refrigerated.
Cut the heirloom tomato into slices and place on plate. Slice the cheese and place on top of the tomatoes with a little salt and pepper. Put the balsamic tomatoes around the burrata and then drizzle a little balsamic over the top.