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Bettering Burrata

Bettering Burrata
Burrata Ravioli from Chef Blydenstein of The Mercury in Atlanta, Georgia. Photo by Justen Clay.

In a recent issue of The Local Palate, we focused on the delicious art of cheese making, specifically burrata. This cheesy cousin of mozzarella has a creamy center made from mozzarella curd and cream wrapped in a delicate layer of mozzarella. Burrata needs no aging and so can be served immediately after making in almost any fashion; on a slice of crostini, a bed of greens or with fresh tomatoes and balsamic vinegar. Chef Mike Blydenstein of The Mercury at Ponce City Market in Atlanta, Georgia takes burrata an extra step by enveloping the cheese in a tender pocket of handmade pasta to make a decadent ravioli that he serves with wild mushrooms, asparagus and cherry tomatoes. Making pasta is a labor of love but the results are always worth it so pop open a bottle of Chianti and get rolling.

Burrata Ravioli with Wild Mushrooms and Asparagus Confetti
From Chef Mike Blydenstein of The Mercury in Atlanta, Georgia

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