ニューヨーク・タイムズのインスタグラム(nytimes) - 5月27日 04時15分

Fresh Italian cheeses are best eaten as soon as they’re made, when they taste utterly pure, sweet and milky. Or at least that’s the ideal. #Burrata, mozzarella’s luscious creamy-centered cousin, was once a relatively unknown regional specialty. Lately, though, it has gained immensely in popularity outside Italy. Now, twice-weekly shipments from Puglia meet the needs of consumers in the U.S. You can also find an excellent domestically produced burrata, from California, New York, Texas, Vermont and Wisconsin. Everyone loves it — and why not? It demands to be devoured. Fresh burrata needs no adornment, just good bread, or perhaps a drizzle of olive oil and a few arugula leaves. Here, in a dish photographed by @karstenmoran, it’s served with a fava bean-celery-fennel relish and arugula, and topped by a drizzle of olive oil. Visit the link in our profile to get this simple springtime #recipe from @nytfood. #?

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