{"id":3824,"date":"2022-02-18T15:39:00","date_gmt":"2022-02-18T20:39:00","guid":{"rendered":"https:\/\/macchiinc.com\/?p=3824"},"modified":"2025-05-13T15:42:28","modified_gmt":"2025-05-13T19:42:28","slug":"lesley-chesterman-burrata","status":"publish","type":"post","link":"https:\/\/macchiinc.com\/en\/lesley-chesterman-burrata\/","title":{"rendered":"Lesley Chesterman \u2013 Burrata"},"content":{"rendered":"\n<h3 class=\"wp-block-heading\">Creamy, luscious, pricey and hard to come by!<\/h3>\n\n\n\n<p>When it comes to rare gourmet nibblies in Montreal, Paolo Macchi is the man you want to know. Be it prosciutto di parma, truffled baby peaches, bottarga or autumn\u2019s decadent white truffles, Italian luxury foodstuffs are the name of Macchi\u2019s game. So when this importer\/distributor (our most important supplier Produce distributors in the Bronx) posted that he had received burrata on his Facebook page, I emailed him begging for a tasting. What\u2019s burrata? Imagine a one-pound ball of fresh mozzarella filled with cream and a mix of stringy mozzarella curds. The outer shell should be thin, about three millimetres, and the whole ball is the size of a large pouch. It doesn\u2019t come cheap (expect to pay about $30 per pound, which serves between four and six) but for aficionados, burrata is, as Los Angeles Times food writer Russ Parsons, says: \u201cto mozzarella as foie gras is to chicken liver.\u201d<\/p>\n\n\n\n<p>This would be my first burrata tasting, so Macchi and I made a date at DNA restaurant, where we sampled it in many guises. To begin, he carefully unwrapped the cheese and slid it onto a plate. He then sliced into it vertically. Each section began to ooze its creamy heart. \u201cIt\u2019s all about the filling,\u201d he said. \u201cThe centre is the best part. The outside is just the receptacle to hold it all in. Burrata is all texture.\u201d He sprinkled grated orange zest and chopped basil, and drizzled over some Italian extra-virgin olive oil saying, \u201cThis is a classic way to eat it, spread on crusty bread with a bottle of wine.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7\" data-src=\"https:\/\/macchiinc.com\/wp-content\/uploads\/2025\/05\/Burrata-2.jpg\" alt=\"\" class=\"wp-image-3827 lazyload\"\/><noscript><img decoding=\"async\" width=\"449\" height=\"336\" src=\"https:\/\/macchiinc.com\/wp-content\/uploads\/2025\/05\/Burrata-2.jpg\" alt=\"\" class=\"wp-image-3827 lazyload\" srcset=\"https:\/\/macchiinc.com\/wp-content\/uploads\/2025\/05\/Burrata-2.jpg 449w, https:\/\/macchiinc.com\/wp-content\/uploads\/2025\/05\/Burrata-2-304x227.jpg 304w, https:\/\/macchiinc.com\/wp-content\/uploads\/2025\/05\/Burrata-2-64x48.jpg 64w\" sizes=\"(max-width: 449px) 100vw, 449px\" \/><\/noscript><\/figure>\n\n\n\n<p>But in Italy, they often don\u2019t touch it.\u201dI took a bite, and was taken by not only the fresh, ever-so-slightly sour flavour with hints of grass and flowers, but also the texture, a beguiling mix of soft and chewy. Wow.<\/p>\n\n\n\n<p>The problem with importing burrata, says Macchi, is the very thing that makes it so good: freshness. \u201cIt\u2019s not user-friendly. It has a shelf life of two weeks, which means a week for it to get here from Italy, and a week to sell it. In restaurants, it can be a daily special, but burrata\u2019s not something that\u2019s ever printed on a menu.\u201d Happily, there are a few restaurants \u2013 DNA, Bis and Caf\u00e9 Via Dante, to name a few \u2013 willing to pay the price for this fabulous and rare cheese. At DNA, chef Derek Dammann serves burrata torn into large pieces with heirloom tomatoes, croutons, marjoram and olive oil. He also serves it with sprouting broccoli and a bagna cauda, the warm anchovy-rich sauce.&nbsp;Derek Dammann of DNA serves burrata with heirloom tomatoes and marjoram \u201cIt\u2019s so decadent that nothing overwhelms it,\u201d says Dammann, who first tasted the cheese when he worked in England. \u201cIt\u2019s phenomenal.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7\" data-src=\"https:\/\/macchiinc.com\/wp-content\/uploads\/2025\/05\/Burrata-3.jpg\" alt=\"\" class=\"wp-image-3829 lazyload\"\/><noscript><img decoding=\"async\" width=\"450\" height=\"337\" src=\"https:\/\/macchiinc.com\/wp-content\/uploads\/2025\/05\/Burrata-3.jpg\" alt=\"\" class=\"wp-image-3829 lazyload\" srcset=\"https:\/\/macchiinc.com\/wp-content\/uploads\/2025\/05\/Burrata-3.jpg 450w, https:\/\/macchiinc.com\/wp-content\/uploads\/2025\/05\/Burrata-3-304x228.jpg 304w, https:\/\/macchiinc.com\/wp-content\/uploads\/2025\/05\/Burrata-3-64x48.jpg 64w\" sizes=\"(max-width: 450px) 100vw, 450px\" \/><\/noscript><\/figure>\n\n\n\n<p>There\u2019s nothing else like it. It\u2019s kind of like mozzarella but \u2026 but \u2026 you just can\u2019t describe it.\u201d I left with two balls that I served over the next few days to invited guests. The first I prepared with the orange zest, basil and olive oil. But I, feeling bold, served it for dessert with strawberries. Though my berry pairing shocked every burrata lover in the room, it worked thanks to the creamy taste and silky texture of the cheese.<\/p>\n\n\n\n<p>Sadly, the next ball was a flop. Served a mere three days after my first taste, burrata proved just how perishable it is. It didn\u2019t sour, but it did lose water, thus robbing it of its special flavour and funky texture. One of the few places you can buy burrata in Montreal is Boucherie Capitol at the Jean Talon Market. A shipment of 10 to 12 pounds comes from Italy every two weeks.<\/p>\n\n\n\n<p>\u201cWe have clients who come just for the burrata,\u201d manager Vito De Benedictis says. \u201cIt\u2019s expensive but worth the price. It\u2019s amazing.\u201d<\/p>\n\n\n\n<p>Boucherie Capitol, 158 Place de March\u00e9 du Nord, 514-276 1345.<\/p>\n\n\n\n<p>For more ideas on serving burrata and other Italian delicacies, check out www.macchiinc.com\/blog Here is Derek Dammann\u2019s recipe, which also works brilliantly with fresh mozzarella.<\/p>\n\n\n\n<p><strong>Purple sprouting broccoli with burrata, pine nuts and bagna cauda<\/strong><br>Serves 4-6 as a starter<br>Preheat oven to 375F (190C). Bring a large pot of heavily salted water to a boil over high heat.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>3\/4 cup (175 mL) fresh breadcrumbs<\/li>\n\n\n\n<li>1\/2 cup (125 mL) extra virgin olive oil<\/li>\n\n\n\n<li>1\/2 cup (125 mL) pine nuts<\/li>\n\n\n\n<li>1 tablespoon (15 mL) Italian parsley, sliced<\/li>\n\n\n\n<li>1 lb (500g) purple sprouting broccoli, trimmed<\/li>\n\n\n\n<li>6 tablespoons (90 mL) unsalted butter<\/li>\n\n\n\n<li>2 tablespoons (30 mL) rinsed and minced, salt- packed anchovy<\/li>\n\n\n\n<li>1\/2 chile d\u2019arbol, sliced thinly<\/li>\n\n\n\n<li>2 teaspoons (10 mL) minced garlic<\/li>\n\n\n\n<li>1 teaspoon (5 mL) thyme leaves<\/li>\n\n\n\n<li>1 lb (500g) fresh burrata<\/li>\n\n\n\n<li>1\/4 cup (50 mL) sliced shallots<\/li>\n\n\n\n<li>1 lemon for juicing<\/li>\n\n\n\n<li>sea salt and black pepper to taste<\/li>\n<\/ul>\n\n\n\n<p>For the breadcrumbs: Toss the breadcrumbs with 1 tablespoon of olive oil. Spread them on a baking sheet, and toast for 8-10 minutes, stirring once or twice, until golden brown and crispy. Spread the pine nuts on a baking sheet and toast them 4-5 minutes until they are golden brown. Crush half of the pine nuts in a mortar and pestle, and combine them with the whole pine nuts, breadcrumbs and parsley in a small bowl. Season to taste. For the broccoli: Blanch the broccoli in the rapidly boiling water for 2-3 minutes until just tender.<br>Drain and cool on a baking sheet \u2026. no ice water. For the bagna cauda: Meanwhile, heat the remaining seven tablespoons of olive oil and the butter in a small sauce pan over low heat. Add the anchovy and chili and cook five minutes, stirring with a wooden spoon until the anchovy melts into the sauce.<br>Add the garlic and thyme and turn off the heat. The garlic will finish cooking in the hot oil.<br>Season with salt to taste. Cut the burrata into four slices. To finish: Heat a large saut\u00e9 pan over high heat for one minute. Add the anchovy butter, shallots and broccoli and season with salt and pepper and a squeeze of lemon juice. Toss well to warm the broccoli and coat in the dressing. Taste for seasoning.<br>Arrange the burrata on a platter and tuck the broccoli pieces among the cheese.<br>Drizzle with the remaining warm dressing and shower the breadcrumbs over the top.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Creamy, luscious, pricey and hard to come by! When it comes to rare gourmet nibblies in Montreal, Paolo Macchi is the man you want to know. Be it prosciutto di parma, truffled baby peaches, bottarga or autumn\u2019s decadent white truffles, Italian luxury foodstuffs are the name of Macchi\u2019s game. So when this importer\/distributor (our most [&#8230;]\n","protected":false},"author":2,"featured_media":3825,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-3824","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-non-classe"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Lesley Chesterman \u2013 Burrata | Distributions Macchi Inc.<\/title>\n<meta name=\"description\" content=\"Lesley Chesterman \u2013 Burrata | Distributions Macchi Inc.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/macchiinc.com\/en\/lesley-chesterman-burrata\/\" \/>\n<meta property=\"og:locale\" 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