Essentially, burrata is a ricotta-infused mozzarella cheese. If you don’t have 8-ounce ramekins, use a silicone — not metal — cupcake pan. Put about a teaspoon of extra virgin olive oil in the bottom of each holder (so the cheese will come out when you are ready to use it), then line the holders with the mozzarella and fill with the ricotta as you would if using ramekins. From Frank Bonanno, makes four 8-ounce cheeses.
Ingredients
14 ounces mozzarella curd cut into 1/2-inch cubes
2 cups ricotta
4 teaspoons extra-virgin olive oil
TOOLS:
Two stock pots, 4 8-ounce ramekins
Directions
Put curd into large pot. In another pot, bring about 2 quarts heavily salted water to a boil (“salty like the sea”). Pour boiling water over cubed curd and let steep for 10 minutes. While curd is steeping, set out ramekins.
With a wooden spoon, knead the curd, gently pressing it into itself. As the curd starts to come together, set the spoon aside and use your hands to knead the form into 3-ounce balls (about the size of a regular meatball).
Flatten out the balls to about 1/8 inch thick and 6 inches in diameter (like a pie crust, this flattened mozzarella will be the crust on the outside of the burrata). Set flattened cheese over the rim of the ramekin.
Scoop 2 large tablespoons of ricotta into the middle of each mozzarella “pizza,” using the spoon as you go to gently press the mozzarella down and into the mozzarella-lined ramekin. Fold the remaining cheese that hangs over the ramekin over the top. If there is a lot of excess, trim with scissors so that it just covers the top, you do not want it to be too thick.
Cover the top of each filled mold with a little mozzarella water (enough to form a wet seal). Serve at room temperature. Cover with plastic wrap and refrigerate if using at later date; then set out until the cheese comes down to room temp. Good for 3 days.
