Ingredients
For filling:
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1 cup packed basil leaves
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4 ounces Mandelin Blanched Almonds
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2 cloves garlic, minced
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1/4 pecorino cheese
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1-1/2 cups ricotta cheese
For the burrata:
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20 ounces mozzarella curd cut into about 1” chunks, brought to room temperature
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12 cups water
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3 tablespoons salt
Directions
Make the almond pesto. In a food processor, puree basil, almonds, garlic and pecorino cheese into a paste. Add ricotta and puree until combined; season with salt and black pepper. Set aside.
Bring salt and water to about 180°.
Pour enough water to cover curd and let stand about 30 seconds. Then pull until cheese is melted evenly and shiny. Do not “over pull.” Be gentle to keep tender and retain extra water.
Divide into 8 equal balls.
Fill with as much filling as the disk will hold. Pinch into a purse and seal by dipping back into the hot water quickly.
Chill in an ice bath using some of the brine water.
Recipe Note
Yields 8 2-1/2 ounce balls
Almond Board of California
