Burratina Di Margherita


My latest creation ... a Burratina Di Margherita with sliced Calabrese sausage links on a Sicilian crust. Unique ingredients include burrata cheese, Cerignola olives, lightly sautéed cherry tomatoes, and balsamic glaze. It was very yummy! We got to pick cherry tomatoes from our garden. We planted them to make this pizza. Thanks Tony!!

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Paul S.
posted about 3 years ago

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Paul, this looks nothing short of amazing. Your friends must love you. :-)

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Raj Irukulla admin
posted about 3 years ago


mmm & the crust looks perfect! Did you grow the yellow tomatoes, too? I've had burrata with balsamic, so I think I have an idea of the flavor profile--any surprises? maybe the olives... Doesn't look like any problems with sogginess from the burrata. How did you control that?

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Maria .
posted about 3 years ago

Yes, the burrata was very very wet. Tony wasn’t very specific on how to "drain it well." I took the cheese out of the liquid and put it on a bunch of paper towels. I then moved the drained cheese back to a bowl. Seemed to work okay. I would have liked more direction on the best technique here. No, the red ones are the only one’s we grew ourselves. I bought the yellow to make it prettier.

- Paul   about 3 years ago

Paul, your best bet is to get Burrata as fresh as possible. I think Di Stefano is a local (made in CA) brand for us. That said, when you see it at places like Whole Foods, they'll be on the shelves for a while, so depending upon when you get it, it might be old. It's def worth reaching towards the back of the shelf to find thew newer ones!

As far as draining goes, paper towels are a great way as long as the cheese isn't too soft or runny. Otherwise the towels will get stuck. You can also place it in a fine mesh strainer for a little bit.

- Raj   about 3 years ago


mmmm looks yummy... Is that a red pepper I see on the corner piece?

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Maria .
posted about 3 years ago


Paul, your Burratina Di Margherita looks delicious. I experimented with this recipe a while ago, but I never posted the pics. I did not know that burratina cheese even existed before making this pizza. It was amazing how the cheese went from being wet and pasty to dry and stringy. The balsamic glaze really brought out the best taste in the vegetables, it was almost a meaty taste. The fresh basil was also amazing. For a pizza with only vegetables as toppings, this pizza rocks. Here are some pics of my experiment with the recipe.

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Matthew D.
posted about 3 years ago


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