Don’t Come @ Burrata
Image Source: Food Republic
First The New York Times came for the beloved Aperol Spritz, and now Esquire is going after burrata – the epitome of cheesy goodness that is the world is unanimously enamored with. What gives?
Someone wrote a piece called “F**ck Your Burrata,” describing the delightful dairy concoction as an unoriginal “lump of cheese.” First of all, this is a direct and violent attack on burrata, and THIS is real life footage of me reading this article. In the legal world, one would consider it an ad homien attack and thus a freaking FALLACY (yes, I took Philosophy 101 and Latin, are you surprised).
My main problem with this piece, is that the writer admits burrata is delicious. But, he concedes, it is unoriginal, boring and lazy to put it on a menu. He suggests a good one at a restaurant in NYC with salsa verde and charred bread. Ummm? I don’t want salsa verde on my burrata. I’m sure it tastes good, but burrata is burrata. Brie is brie. Parmesan is Parmesan. If you’re opposed to cheeses remaining in their original form, I don’t know how to help you, sir.
I remember one of the most delicious burrata’s I’ve ever had. It was 2016, I was young and naïve to the future burrata attack that was to come. I believed everyone wanted to be happy and simply eat and enjoy cheese with their friends. Simpler times. I was on the Amalfi Coast, sitting at a restaurant in the shade of an old church and our waiter brought a plate piled high with beautiful tomatoes on a bed of greens, with a ball of burrata plopped on top. It was garnished with a sprig of fresh basil, olive oil, a few scattered dried black olives and salt and pepper. Semplice. Delizioso. Che Bella!
The thing about burrata is that is signifies the ethos of Italian food – simplicity and an emphasis on quality ingredients. Of course, experimentation is happening – and young Italian chefs are changing things up – but that doesn’t mean you should just go and call burrata boring. Sometimes less is more, my friends. Take one thing off before you leave the house, and maybe chefs could take one thing off the plate before it leaves the kitchen.
Posted by Giana