TRIED & TASTED: SUMMER BURRATA SALAD AT GINO'S BRICK OVEN PIZZA

Garden salads are definitely more fun to eat if they come with something calorie-laden  like cheese. 

This is definitely a non-dieter's salad.

This Summer Salad from Gino's Brick Oven Pizza is a mix of greens, prosciutto, pine nuts, parmigiano reggiano, dalandan dressing and a small burrata.  You simply break the burrata's outer shell made of mozzarella and let the creamy mixture inside flow slowly onto your greens. Squeeze a little of the dalandan to add that tangy twist.

Burrata, which has about 90 calories, is said to have originated from Altopiano delle Murge, a rocky plateau found in the south of Italy know for its marble quarries, olive orchards and cattle. This artisanal cheese is considered as pasta filata  or stretched curd cheese  and was first produced around the 1920's out of the Piana Padula farm at Castel del Monte by signor Lorenzo Bianchini Chieppa. He wanted to save cream inside a sack made of scraps of shredded mozzarella.

 Traditionally,  the burrata is wrapped in leaves of asphodel. This was to make it look prettier and also as an indication of how fresh the cheese is. If the leaves lost their bright green color, then the cheese is more than a day old. I found a video from the Culinary Institute of America that shows the modern burrata production process.

Ginos Brick Oven Pizza

2/F K2 Building, 341 Katipunan Avenue, Loyola Heights, Quezon City
Telephone: 02- 2257462/ 02-2121212