Bocconcini, Buffalo and Burrata – All Fresh Mozzarella
Adapted from our personal Italian trips, Lina’s Italian Market, Calgary; and Recipe Geek, Spot the Difference Throughout Italy there are many variations of Caprese salad; beautiful warm summer tomatoes and fresh Mozzarella, with basil leaves tucked in. It truly is a meal and one of my absolute favorites.
Ingredients
Bocconcini (1 CHO/30gr) is a semi-soft, white unripened cheese, found in all different sizes today.
- Originally from Naples; Bocconcini was only made with water buffalo milk. However today it is usually made with cow’s milk.
Buffalo Mozzarella (.6 CHO/100gr) looks more like a big cow than a buffalo. The milk is richer, creamier, higher in fat and protein, hence fewer carbs. Buffalo Mozzarella is a lot more expensive from the most common Bocconcini. Authentic labels will say Mozzarella di Bufala Campana, protected products made with traditional recipes.
Burrata is creamy beyond belief! And just as expensive. It’s from Apulia, Italy. This cheese is even more “buttery”, the shell is made from mozzarella (cow or buffalo) and filled with curd and fresh cream.
Instructions
- The lovely ladies at our local Italian market bring out the pails for me when I ask about carb counting and happily share their “best” recipes. According to them, drizzle a really good olive oil over the Buffalo or Burrata, a turn of the salt and pepper mill, and sprinkle fresh basil. Eat with a really good cracker, plain in flavor so you can truly enjoy the mozzarella.
