#27 Try burrata–CHECK!

I'm not really sure how to describe burrata. I read about this first on various blogs like here and here, foodies alike professing their love of the creamy mozzarella. I've since seen it on one or two menus here in Chicago, but it's very expensive because it is typically flown in from Italy, and therefore is not readily available or common in the States. My friend, Annie, actually ordered this in a salad at Bin 36, however when it was brought out, I was a little disappointed to see that Bin's version looked and tasted like a regular slice of mozzarella as opposed to what I'd been reading about, which is said to be a little creamy pouch of heaven.

{ burrata from Eataly, NYC }

Burrata is made by forming still-hot cheese into a round pouch, and then filled with scraps and threads of leftover mozzarella and cream before being tied into a cute little topknot. On our first night in the city, after Dinner #2, we made our way to Eataly, Mario Batali's much hyped about new Italian marketplace. It was here that I stumbled upon burrata, tempting me from their frosty refrigerated cases, so I took some back to Viv's place.

The next day, The Fella and I found ourselves wanting a lazy night in (I know, shame on us for being lame on a Saturday night. In Manhattan, tsk tsk!). So over back-to-back movies all night long on HBO and USA, we cracked open the burrata and some Thai mangos from Chinatown.

My assessment of the highly-anticipated burrata? 

It is delightfully rich and creamy tasting in flavor, a bit like slicing into a pocketful of goodness that then out oozes of a semi-melted buttery liquid. The flavor was uh-MAZ-ing and unlike any other cheese I've ever had, even richer and smoother than a French triple-creme. My burrata was a little stringy on the outside when I cut into it, so that unexpected texture threw me off. I'm not sure if this is normal, or if it is a result of not having brought it to room temp prior to eating? Or maybe it wasn't as fresh as could be? I would be interested to seek out a fine restaurant variety to see the plating and to compare quality to Eataly's imported burrata. I only wish I had thought to bring back a loaf of bread, too, because can you imagine how wonderfully satisfying burrata would have been spread on top of a warm, crusty slice?

And so there we were, The Fella and I tucked into our little apartment on a Saturday night in New York City, tummies content and full with burrata and mangos.