I love fresh Italian cheeses such as ricotta, mozzarella and stracciatella, but burrata sits top of the list. Burrata is essentially mozzarella, which is made from cow or buffalo milk, on the outside, filled with extra creamy stracciatella on the inside; when you cut it open, it oozes out in the most deliciously enticing way. Super fresh cheese – burrata should ideally be eaten within 24 hours of being made – is best eaten very simply with some bruschetta and vegetables.
The stewed courgettes and fennel can be made in a larger quantity, then stored in the fridge and served with grilled meat or fish.
