Smoked Burrata
The delicate, creamy Burrata is briefly cold-smoked to impart a subtle smoky aroma without compromising its soft texture. The contrast between the smoky outer shell and the creamy mozzarella-cream filling is the highlight of this recipe. Ideal as a starter with fresh tomatoes, basil, and a drizzle of olive oil.
Ingredients(for 1 kg)
Instructions
Preparation
30 minutesRemove the Burrata from its liquid and gently place on several layers of paper towels to drain. Lightly pat the surface dry, being careful not to tear the delicate shell. Air-dry on a wire rack for 30 minutes at refrigerator temperature.
Smoker Preparation
15 minutesChill the smoker thoroughly to 10-18 °C – place a tray of ice cubes beneath the wire rack. Use cherry and applewood chips as they produce a mild, fruity aroma that won't overwhelm the Burrata.
Smoking
1-2 hoursCarefully place the Burrata on the wire rack and cold smoke for 1-2 hours. Temperature must not exceed 20 °C. Do not turn the cheese to avoid damaging the delicate shell. The smoky flavor should remain subtle.
Serving
ImmediatelyPlate the smoked Burrata immediately and drizzle with olive oil. Serve with fresh tomatoes, basil, and sea salt. Do not refrigerate – freshly smoked Burrata is best consumed within 2 hours.
Pro Tip
Always smoke Burrata immediately before serving and serve right after. Do not extend smoking beyond 2 hours, as the delicate shell will otherwise dry out.
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