Burrata with pickled aubergine
Burrata con melanzane sott’aceto
Burrata is a Puglian mozzarella with a creamy heart, and burrata with pickled aubergine is a dream antipasto of perfectly matched flavours.
When in Puglia, I’m totally addicted to burrata, which is a fresh mozzarella-like cheese with a creamy heart. Burrata should be eaten less than 48 hours after it has been made and this kind of limits the spread.
We usually buy them directly at farm dairies or farmers’ markets, but burrata are also sold in big local supermarkets. These days you’ll also find burrata on the menu of restaurants in Copenhagen, so this remarkable fresh cheese is available in Scandinmavia, and can be obtained from Italian specialty shops around the world. Just beware of the matured version with solid butter inside. This is really disgusting, unless you’ve got a penchant for eating butter by the spoonful.
Burrata is a great antipasto in itself when served with fresh bread to soak up the cream. But I also like burrata with pickled aubergine or other sharp and salty preserves to cut through the cream.
1 burrata fresh cheese
200 ml white wine vinegar
½ tsp sugar
1 tbsp capers
salt, olive oil, parsley and oregano
Wash and peel the aubergine and cut it in cubes
Bring 1 litre of water to the boil with vinegar, salt and sugar
Boil the aubergines for 3 minutes
Drain the aubergines, dress them in olive oil and mix in capers, parsley and oregano
Arrange the burrata with pickled aubergine before serving.