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Freshie Fave: Burrata Cheese

Burrata Cheese Understandably, you may have overlooked a hidden treasure in FRESH’s Cheese Department. I did too for a while, but I have seen the light or more accurately, I have tasted the rare Italian delicacy that is burrata (boor-rah-tah). Burrata is everything wonderful about mozzarella with a surprise inside.

Just like fresh mozzarella, milk curds are immersed into hot water and worked into a ball, but then a sort of magic happens. Extra mozzarella scraps are stuffed into the center of the ball of cheese and topped off with fresh cream! You can find this buttery delight right by FRESH’s house-made mozzarella.

Smooth on the outside and creamy on the inside, burrata is a rich, milky flavor that will wiggle its way into your heart, and here is a recipe to start this new love affair!

Burrata Fettuccine Tomato and Spinach

4 oz burrata cheese
8 oz uncooked fettuccine
2/3 cup grape tomatoes, halved (about 10 large)
3 Tbsp extra virgin olive oil
1/4 tsp crushed red pepper
4 garlic cloves, thinly sliced
1 (14.5 oz) can unsalted diced tomatoes, undrained
3/4 tsp salt
3 oz fresh baby spinach (about 3 cups)
freshly ground black pepper

1. Cook pasta according to package directions, omitting salt and fat; drain.

2. While pasta cooks, heat a large skillet over medium-high heat. Coat pan with cooking spray. Arrange tomato halves, cut sides down, in pan. Cook 1 1/2 minutes or until seared. Stir tomatoes; cook 30 seconds. Remove tomatoes from pan; set aside.

3. Reduce heat to low. Add oil to pan; swirl to coat. Add red pepper and garlic; cook 2 minutes or until fragrant, stirring occasionally. Place canned tomatoes in a mini chopper or food processor, and process until almost smooth. Add pureed tomatoes and salt to oil mixture; cook 8 minutes, stirring occasionally.

4. Remove skillet from heat. Add spinach and cooked pasta; toss well until spinach wilts slightly. Arrange about 1 1/3 cups pasta mixture in each of 4 shallow bowls. Divide the seared grape tomato halves evenly among the servings. Dollop about 2 table­spoons burrata cheese over each serving, and sprinkle with freshly ground black pepper. Then, gobble up quickly!