57. Burrata and Fava Beans From D'Angelo Trattoria

We're counting down to 57. Burrata and Fava Beans From D'Angelo TrattoriaHow is burrata different from mozzarella? It's a piece formed into a pouch, which is filled with curd and cream, then knotted. In the Puglia region, the ball is wrapped in the leek leaves. The result, when it's served at room...

By Melissa McCart

April 12, 2012

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57. Burrata and Fava Beans From D'Angelo Trattoria

How is burrata different from mozzarella? It's a piece formed into a pouch, which is filled with curd and cream, then knotted. In the Puglia region, the ball is wrapped in the leek leaves. The result, when it's served at room temperature, is a creamy interior, the texture of ricotta. If yours isn't that slightly runny texture, it's likely not as fresh as it should be.

It's pretty new, as far as cheeses go, having been invented in the 1920's, available more widely by 1950 abroad. Burrata was unknown in our region before 2007, after which it was imported from Italy. These days, a handful of companies are now making it in the U.S.

Favas, of course, are one of the beautiful vegetables of spring. They're kind of a pain in the ass to prepare, but it's worth it. First, you must take them from the pod. Then they're blanched, after which you must remove a second skin.

At Angelo Elia's D'Angelo Trattoria in Delray Beach, this starter is a vivacious reminder of the season up north. Happy spring.

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