Buratta

O gramada de mancare au italienii astia si cu toate ca ma credeam cunoscator de cand am deschis restaurantul am descoperit o multime de delicatese. Dintre ele mi-a atras atentia, in mod deosebit, un sortiment de branza care vine din Napoli. E un fel de guguloi alb, are un invelis lipicios la exterior din mozzarela iar cand infingi cutitul si furculita in ea tasneste o crema de branza. Se serveste impreuna cu prosciutto crudo si rosii cherry pe un pat de rucola stropita cu ulei de masline.

Cand am dat search pe net sa vad mai exact despre ce e vorba am dat de asta:

"Burrata is a fresh Italian cheese, made from mozzarella and cream. The outer shell is solid mozzarella while the inside contains both mozzarella and cream, giving it an unusual, soft texture. It is usually served fresh, at room temperature. The name "burrata" means "buttered" in Italian.
When the Burrata is sliced open, its ritagli-thickened panna flows out. The cheese has a rich, buttery flavor, and retains its fresh milkiness. It is best when eaten within 24 hours, and is considered past its prime after 48 hours. The flavour and different textures of the inside and outside make it go well with salad, prosciutto crudo, hard crusted bread, fresh tomato with olive oil and cracked black pepper, or pasta."

Pentru ca ne plac delicatesele si lucrurile veritabile in meniul Jaya Maison, la sectiunea Antipasto, gasim Buratta.