Pairings & Ideas

 

Learn about how to pair burrata with fruits, vegetables, meats and wine; or just get some simple inspiration from our ideas below!

SIMPLE IDEAS

 

  • Add to fresh tomato & basil for a twist on the classic Caprese Spread on a sandwich or wrap

  • Serve with crusty bread, salt & olive oil or atop crostini as an appetizer

  • Toss with cooked pasta, fresh tomato, basil, olive oil, salt & cracked black pepper

  • Use as a pizza topping

  • Spread chopped Di Stefano burrata onto crusty Italian bread, top with salt and freshly ground black pepper and a generous splash of Italian extra virgin olive oil. You could also add tomato & fresh basil or arugula & prosciutto.

  • Top any vegetable pasta with chopped Di Stefano burrata, salt, fresh cracked black pepper and a drizzle of good extra virgin olive oil.

  • Top a bed of arugula with Di Stefano chopped burrata, prosciutto, melon and fig OR add chopped Di Stefano burrata atop a bed of fresh baby spinach with avocado, crispy bacon, croutons and roasted sliced baby beets. Toss with salt, freshly cracked black pepper, great extra virgin olive oil.

  • Top any sweet wafer biscuit with chopped Di Stefano burrata, orange marmalade, chopped crystallized ginger and orange zest OR top Di Stefano burrata with caramelized banana in a flambéed caramel sauce as a dessert idea

  • Top crostini with chopped Di Stefano burrata and any of the following combinations on top:

  • Arugula, red onion confitte & chives

  • Prosciutto & pear/fig/melon

  • Avocado, smoked salmon & caviar

  • Caramelized cherry tomato & crispy pancetta

MATCHES MADE IN HEAVEN

 

Fruits:

Pear, melon, fig, avocado

 

Herbs:

Basil, arugula, chives  

 

Vegetables:

Tomatoes, green beans, butternut, radicchio, beet

 

 

ACCOMPANIMENTS

 

Caviar, extra virgin olive oil, balsamic vinegar, honey, crystallized ginger, almonds, walnuts, macadamia nuts, crusty Italian breads, sea salt, freshly ground black pepper

 

Meats:

Prosciutto, pancetta, bacon, salami

Wines:

Moscato, Sancerre or Beaujolais, Pinot Noir, Sauvignon Blanc

 

A little more specific: Jermann, Vintage Tunini 2004, Cartizze Prosecco from Ruggeri, Mauro Molino 2004 Barbera d'Alba, 2003 Rosso Piceno from Tavignano, Bellavista Franciacorta CuvÈe Brut