I’ve long since abandoned fresh mozzarella for its creamier cousin, Buratta. Buratta looks like fresh motz but in fact has a molten creamy center. It’s the gusher of the of the cow’s milk cheese world. The outer shell is regular mozzarella, but the interior is mozzarella mixed with whole cream. Generally if you add cream to something, it’s going to get better, a lot better. Buratta is very delicate and sometimes hard to find. Trader Joe’s sells it for 4.99 for two pouches…that’s a pretty sweet deal. Most Italian markets will have it, but plan ahead as it should be eaten quickly.
I’m not really a fan of the summer. I sweat a lot and seen to be constantly exhausted by the sun. I’m slightly bored by summer meals and can never seem to find that delicious juicy sweet heirloom tomato every food blogger is always blathering on about. But those jersey tomatoes are usually pretty good. In mid-May when I can feel the heat of summer approaching I begin to crave two things: fish and caprese salad. Thus my two main food groups during the summer are salmon and basil. There should always be fresh herbs in your fridge, but basil is such a fickle muse. It turns brown with the slightest touch of moisture. I’ve tried growing it to no avail. So I’ve settled on the less cost effective method of buying it every few days when I need it.
Caprese salad is one of those dishes that is almost always good. The method is simple: slice fresh cheese, pair with tomatoes and basil and drizzle with balsamic vinegar and the best olive oil you can find. Many purist will say balsamic is an abomination, but we aren’t in the hills of Tuscany, so we might need it to ramp up the flavors.
Caprese salad with Buratta
Serves 2 as a starter
You will need:
1 pouch buratta
3 cups baby arugula
10 leaves fresh basil, torn
1 large tomato or 10 cherry tomatoes, chopped in large chunks
1 Tbs olive oil
1 tsp balsamic vinegar
salt and pepper
1. Slice the buratta into orange-like slices. The cream will spill out, but that’s okay, just make sure it all makes it into the bowl. Add to the arugula and basil in a large bowl and toss with tomatoes.
2. Whisk together oil and vinegar in a small bowl and drizzle over the salad, toss gently with 2 forks and serve. Sprinkle with salt and pepper.