For those who came in late, burrata is a soft, fresh mozzarella ball that, when split open, reveals an oozing heart of stracciatella, a blend of shredded mozzarella and cream.

The cheese was almost unknown in Australia until the early 2000s. Now, it’s on menus everywhere, partly thanks to Sicilian cheesemaker Giorgio Linguanti, who founded That’s Amore Cheese in Melbourne in 2008.

Linguanti had never encountered burrata, a specialty of the Puglia region, in Italy, but with its reputation spreading globally, he taught himself to make the cheese, whose name means “buttered” in Italian.

He wasn’t surprised when it became a hit in restaurants. “Burrata is the sexiest cheese on the market and presents beautifully, giving chefs a great hero ingredient to create something unique,” he writes in Burrata, a cookbook that makes the cheese the star in everything from entrees and everyday dinners to desserts.

Here, Linguanti shares three crowd-pleasing recipes that showcase the versatility of these balls of bliss.

Roslyn Grundy, recipe editor

Gnocchi with eggplant, chilli, olives and capers

Gnocchi is paired with a flavourful sauce starring roasted eggplant and a touch of chilli, with creamy burrata adding a luxe finish. It comes together easily for a relaxed weeknight dinner.

INGREDIENTS

• olive oil
• 1 large eggplant, diced
• 1 batch napoli sauce (see recipe)
• 1 tbsp kalamata olives, pitted and halved
• 1 tsp baby capers
• 1 long red chilli, sliced into rounds
• 400g gnocchi
• 200g dried breadcrumbs
• ¼ bunch flat-leaf parsley (about 15g), finely chopped, to garnish
• 4 × 90g burratas
• lemon zest, to garnish

METHOD

1. Warm 2 tablespoons of olive oil in a large frying pan over medium heat. Once hot, add the diced eggplant and fry for 5 minutes or until golden, stirring occasionally. Set aside to add to the sauce later.
2. Prepare the napoli sauce according to the recipe.
3. Combine the breadcrumbs and 20ml olive oil in a large frying pan. Bring to a medium heat and toss until the breadcrumbs are golden and crisp, then set aside to cool.
4. To assemble and plate, heat a drizzle of olive oil in a large saucepan over medium heat. Add the diced eggplant, olives, capers and chilli and cook for 1 minute, then add the napoli sauce and continue cooking to heat through.
5. While the sauce is heating, boil the gnocchi according to the package instructions. When they are cooked, add them to the sauce, toss through and season with salt if necessary.
6. Plate the gnocchi in bowls and garnish with the breadcrumbs, parsley, burrata and lemon zest. Season the burrata with olive oil, salt and black pepper, and serve.

Serves 4

Napoli sauce

INGREDIENTS

• 50ml olive oil
• ½ brown onion, roughly chopped
• ½ carrot, roughly chopped
• 1 kg whole peeled tomatoes
• handful basil leaves
• 1 tsp salt
• 1 tsp sugar

METHOD

1. To make the napoli sauce, warm the olive oil in a medium saucepan over low heat, then saute the onion and carrot for 5 minutes, stirring from time to time.
2. Add the tomatoes and cook gently over low heat until the tomatoes dissolve in the sauce (around 40 minutes to 1 hour). Once the tomatoes are cooked, add the basil, salt and sugar then blend with a hand blender or in a regular blender.

Makes 750ml

Burrata frittata

Quick, easy, and comforting, burrata frittata is a versatile dish that works well for any occasion, whether you’re feeding a crowd or enjoying a quiet meal at home. It can be served hot or cold.

INGREDIENTS

• 2 potatoes, cut into 1cm dice
• 2 red capsicums, julienned
• 1 medium onion, julienned
• olive oil, for frying and drizzling
• 12 eggs
• 120ml pouring cream
• 50g parmesan cheese, grated
• 180g smoked scamorza, cut into 1cm dice
• 1 × 125g burrata
• black pepper

METHOD

1. Boil the potatoes in salty water until they are cooked through, then strain and set aside to dry.
2. While the potatoes are drying, Cook the capsicum and onion in a frying pan with a splash of olive oil until tender. Add a pinch of salt and set aside.
3. Combine the eggs, cream and parmesan in a bowl, whisking until well combined, then set aside.
4. Preheat the oven to 180C fan-forced (200C conventional). Add the potatoes, capsicum, onion and smoked scamorza to the egg mixture, ensuring everything is well combined.
5. In a large ovenproof frying pan, heat a drizzle of olive oil, making sure the oil coats the entire surface of the pan. Remove the pan from the heat, then add the frittata mix and spread it evenly using a spatula. Cook in the oven for 10-15 minutes, or until the frittata is cooked through.
6. Remove from the oven and let the frittata rest for a couple of minutes. Place the burrata on top, then drizzle with olive oil and season with salt and black pepper. Serve immediately.

Serves 6

Burrata bagel

A simple yet flavourful twist on the classic breakfast bagel. With a smooth, creamy burrata topping and a few fresh ingredients, it’s easy to prepare and enjoy at any time of day. The recipe makes eight bagels, so freeze the remaining bagels for future snacks.

INGREDIENTS

BAGEL

• 250ml warm water
• 1 tbsp sugar
• 7g active dry yeast
• 300g bread flour or plain flour
• 1 tsp salt

BAGEL TOPPINGS

• poppy seeds
• sesame seeds
• sea salt flakes

TO SERVE

• 2 rashers (slices) bacon
• 2 eggs
• 1 mini (60g) burrata
• extra virgin olive oil, to drizzle

METHOD

1. To make the bagels, mix the warm water and sugar in a bowl, then sprinkle the yeast over the top. Let it sit for 5-10 minutes until foamy.
2. In a separate large mixing bowl, combine the flour and salt, giving it a quick stir to combine. Pour in the yeast mixture and mix well, either by hand or in the bowl of a stand mixer using a dough hook, until a dough forms.
3. Transfer the dough to a lightly floured surface and knead well for about 10 minutes, until the dough is smooth and elastic. Transfer to a lightly oiled bowl, cover with cling film and allow to rise for about 1 hour, or until it has doubled in size.
4. Remove the dough from the bowl and divide it into 8 equal pieces. Using your hands, roll each piece of dough into a ball, then use your finger to poke a hole through the centre.
5. Carefully stretch out the hole a little to make the ball into a bagel shape. Repeat until all the dough has been shaped.
6. Preheat the oven to 220C fan-forced (240C conventional). Prepare two baking trays by lining them with baking paper.
7. Bring a large pot of water to the boil. Carefully boil each bagel for 1-2 minutes on each side, then remove with a slotted spoon and place on the prepared trays.
8. While the dough is still wet, sprinkle on your preferred toppings, then bake for 15-20 minutes, or until the bagels have turned golden brown.
9. Remove from the oven and place on a rack to cool while you prepare the fillings.
10. In a frying pan, cook the bacon for about 5-6 minutes, until crisp, then set aside to drain on paper towel. In the same pan, fry the eggs for about 2 minutes, until the whites are fully cooked but the yolks are soft and creamy, then season with salt and black pepper. In the meantime, halve a bagel and toast it.
11. To assemble, place the bagel halves on a plate and butter them if desired, then add the bacon. Top the bacon with the eggs and then the burrata. Drizzle with olive oil and season with salt and pepper.

Serves 1

Note: to freeze bagels, let them cool, then cut in half crosswise. Wrap each half separately in cling film, foil or baking paper to prevent them from sticking together in storage. Place both wrapped halves together in a sealable freezer-safe bag or container and freeze for up to 3 months.

This is an edited extract from Burrata by Giorgio Linguanti. Published by Hardie Grant Media. Photography by Bonnie Savage. RRP $59.99.