Buratta, the queen of cheeses WITH JOHN ASH IN THE KITCHEN
Here’s what to do when those summer tomatoes finally arrive!
Summer is here. This year has been a trial for sure. While the rest of the world is experiencing record heat, our part of the world has been mild in comparison. Our usual bounty of corn, tomatoes, summer squash and more has been missing. Well get ready. This is a simple combination utilizing that queen
of cheeses: Buratta. With an outer shell of fresh cow or buffalo mozzarella, it is filled with a mixture of curds and fresh cream. In Italian, buratta literally means “buttery.” Buratta is available in many cheese shops as well as online. I promise it’ll become a favorite if it isn’t already.
a softer texture cook for a few minutes more adding a bit more stock and being sure to stir to prevent sticking and burning. Off heat, cover and keep warm. To serve: Stir grated cheese into polenta and divide the polenta into four shallow soup plates. Top with the tomatoes and then the buratta. Drizzle with olive oil and serve immediately. Blistered tomatoes: 3 tablespoons extra virgin olive oil 3 cups fresh cherry tomatoes, halved if large 1 tablespoon coarsely chopped mixed herbs such as chives, parsley, basil and/or tarragon Kosher or sea salt and freshly ground pepper to taste Heat the oil over moderately high heat in a small sauté pan. Add the garlic and cook and cook for a few seconds. Add tomatoes and stir for a couple of minutes more or until they begin to soften and blister. Off heat, cool slightly and stir in herbs. Season to your taste with salt and pepper.
Fresh Corn Polenta with Blistered Tomatoes and Buratta
Serves 4 2 tablespoons butter
1 tablespoon finely chopped shallots 3-1/2 cups chicken or vegetable stock 3/4 cup dried polenta meal 1 cup fresh or frozen corn kernels, coarsely pureed (1 medium ear of corn)
1/4 cup freshly grated Parmesan or Asiago cheese Kosher or sea salt and freshly ground pepper
Blistered tomatoes (recipe follows) 2 4-ounce balls buratta, cut in half* Lemon olive oil such as California “O” or McEvoy for garnish, optional In a medium saucepan over moderate heat, melt the butter and sauté the shallots for a couple of minutes until translucent but not brown. Add the stock and bring to a boil. Whisk in the polenta slowly to prevent lumps and stir until mixture returns to a boil. Stir in corn. Reduce heat and simmer, stirring occasionally, for 10 to 12 minutes or until the mixture is smooth and cooked to your liking. If you prefer
August 2025
NorthBaybiz 55
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