So I am back from Mexico and you’d think I’d be all “New Year, just got back from vacation, new diet!” But it’s more like “I am back from vacation therefore, CHEESE.”
And lucky for you and I both, I know a guy. His name is Frank Bonanno, and yes, you’ve probably heard of him before. He’s a renowned Denver restauranteur with a pension for cured meats and cheeses, and he has a new icookbook out.
I had the great pleasure of joining him for dinner to sample some of the recipes from this icookbook, The Luca D’Italia Cookbook and it focuses on approachable family style italian food of restaurant quality. It’s a really unique format, with over 2 hours of instructional video and countless recipes to feed a hungry crowd. I really can’t tell you how easy these recipes are. While they may call for some unusual ingredients, Frank’s step-by-step approach can turn any of you into a cheese monger. While you’ll probably see a lot more recipes of his on the Bouche in the coming months, today, cheese.
See, I can’t even form a sentence. Today’s cheese is a homemade burrata (or what I like to call a beggars purse of cheese.) Because when one cheese isn’t enough, just stuff it with another cheese, right?
This thin layer of mozzarella is stuffed with a homemade ricotta. I don’t have to tell you how I feel about cheese inside of cheese, it should be pretty self explanatory.
Have fun with this recipe by choosing different herbs to flavor your ricotta, and I recommend you go buy Frank’s icookbook for many more great italian options!
Recipe modified from Frank Bonanno's Luca D'Italia Cookbook
- cheese curd - 1 pound
- water - 6 cups, heavily salted
- whole milk - 4 cups
- heavy cream - 2 cups
- buttermilk - 1 cup
- salt - 1 teaspoon
- lemon juice - of 6 lemons
- chives - 1/4 cup, diced
- heavy cream - 2 - 4 tablespoons
- olive oil - 1 tablespoon per mold
- Smoked Sea Salt - for garnish