In the Kitchen: Burrata

Saltwater Burrata_199701
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Discover Newport has brought Executive Chef Scott Rackliff from Saltwater to make Burrata.Ingredients:

1 gallon milk

3 Tbsp Kosher salt

3 Tbsp citric acid

.25 lbs fresh basil

1 lbs mozzarella curd

4 cup salted boiling water

2 Heirloom tomatoes

1 loaf local bread

1/4 cup heavy cream


Combine first 4 ingredients in a large pot. Heat to 190f degrees. Once it reaches 190 degrees, pour it though a strainer lined with cheese cloth. Let all water drip out and cool. Mix heavy cream in ricotta.

Next dice mozzarella curd, and place in bowl. Now add boiling water. Let rest for 3-5 minutes to allow curd to soften.

Wearing gloves, remove curd from water and pull until it holds together. Stretch it flat and place in soup cup. Then fill with prepared ricotta. Close mozzarella like a package and roll over in cup.

Now cut your tomato and bread. Serve and enjoy.

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