Burrata Cheese: You're Going to Love It

I first discovered burrata cheese about 12 years ago in Los Angeles. One of our local favorites, La Bruschetta, on Westwood Blvd in Westwood was where I first tasted this delectable, creamy cheese. One of their regular appetizers was warm spinach that had been sauteed with lemon and garlic, then topped with some beautiful burrata cheese. We went here often and I always ended up getting this special appetizer, as I rarely found it on other menus.

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 a soft, runny texture. It is usually served fresh, at room temperature. The name "burrata" means "buttered" in Italian.

Burrata was first made around 1920 in the Apulia region of Italy. It has just become more widely available outside Italy in the past dozen years. It starts much like mozzarella, but the use of cream in the process makes it quite different. It is made in a ball which when sliced open, flows with a thick cream. The cheese has a rich, buttery flavor, and retains a fresh milkiness. The challenge is to find fresh burrata locally. I do know that you can find Cantare brand burrata at Whole Foods. Another brand, Gioia is also available in the San Diego area, but you will have to research exactly where. I absolutely love this cheese, and whenever I'm lucky enough to find it on a menu, I almost always order it. Below is a dish using burrata that I think you will enjoy. It's quick and easy to prepare, but make sure you buy fresh burrata.

Campanelle Pasta with Burrata,Spinach and Almonds

1 pound campanelle (trumpet shaped pasta) or fusilli

2 T. butter
1/3 c. olive oil
2 large garlic cloves, minced
1/4c. lemon juice
1 tsp finely grated lemon peel

1 6-ounce package baby spinach
3/4 c. sliced almonds, toasted
1 pound burrata cheese, cut into 1-inch chunks

Cook pasta in large pot of boiling water until al dente.

Meanwhile, melt butter with oil in a heavy large skilled over medium heat. Add garlic, saute until soft, about 2 minutes. Add lemon juice and lemon peel. Drain pasta, transfer to large bowl. Place spinach and almons atop hot pasta. Pour hot lemon mixture over spinach. Toss until spinach is wilted about 1 minute. Divide pasta among plates. Top with burrata cheese, sprinkle with salt and pepper, serve and enjoy.