{"id":5553,"date":"2021-05-30T02:41:38","date_gmt":"2021-05-30T07:41:38","guid":{"rendered":"https:\/\/www.passportacapulco.com.mx\/?p=5553"},"modified":"2021-08-23T08:24:27","modified_gmt":"2021-08-23T08:24:27","slug":"la-burrata-la-otra-mantequilla-italiana","status":"publish","type":"post","link":"https:\/\/masternews.online\/reason2go\/a-comer\/la-burrata-la-otra-mantequilla-italiana\/","title":{"rendered":"La Burrata, la otra \u00abmantequilla\u00bb italiana"},"content":{"rendered":"<h2>La <strong>Burrata<\/strong> naci\u00f3 casi por casualidad, ya que lo que se buscaba en un era aprovechar lo que sobraba de la producci\u00f3n de la Mozzarella, as\u00ed se convirti\u00f3 en <strong>uno de los mejores quesos frescos del mundo<\/strong>.<\/h2>\n<p>Cada d\u00eda son m\u00e1s los restaurantes italianos lo sirven como antipasto o entrada con hojas de ar\u00fagula, jam\u00f3n crudo, hongos fileteados, tomates cherry caramelizados y un aderezo de aceite de oliva, pimienta negra y aceto bals\u00e1mico.<\/p>\n<p>O<strong>riginaria de la Puglia<\/strong> (sur italiano), al igual que la Mozzarella, <strong>existe gracias a los b\u00fafalos de agua<\/strong> que fueron introducidos en el siglo XV desde Asia, siendo en Italia es un requisito legal hacer la Mozzarella y la Burrata con leche de b\u00fafala, <strong>cuya particularidad es que es m\u00e1s rica en prote\u00ednas que la de la vaca<\/strong>.<\/p>\n<p>La burrata, cuyo nombre procede de Burro (mantequilla en italiano), es un <strong>queso delicado<\/strong>, casi dulce, que se deshace en la boca. Tiene<strong>\u00a0forma de bolsita,\u00a0<\/strong>donde\u00a0<strong>el exterior es una capa de mozzarella y el interior una mezcla de hilos de mozzarella y crema de leche fresca.<\/strong> Arriba tiene un nudito y cuando se corta se derrama sobre el plato.<\/p>\n<p>Para reconocer un a buena burrata, debes considerar que una <strong>artesanal\u00a0 est\u00e1 elaborada \u00fanicamente con leche, nata, fermentos l\u00e1cticos, cuajo y sal<\/strong>. Si entre ellos aparece el \u00e1cido c\u00edtrico, es seguro que se ha producido industrialmente. Una de las diferencias apreciables entre un proceso de producci\u00f3n industrial y uno artesanal es que este \u00faltimo convierte a la burrata en un producto m\u00e1s digerible y con un sabor delicado y singular.<\/p>\n<p><strong>La Burrata debe verse redondeada, con forma de saco, no aplanada<\/strong>. Una de las caracter\u00edsticas que permiten conocer su frescura es la piel. Es muy buena se\u00f1al que su color sea blanco, no amarillento, que brille y sea tersa y, por supuesto, que no tenga manchas o estr\u00edas.<\/p>\n<p>Quiz\u00e1s la Burrata no sea un alimento light (valor cal\u00f3rico ronda los 350 Kcal por cada 100 gramos) y tampoco est\u00e1 libre de az\u00facares, pues no s\u00f3lo<strong> pueden tener lactosa sino que algunas versiones comerciales pueden incluir az\u00facares a\u00f1adidos, sin embargo, vale la pena celebrar con un buen plato esa fecha especial.<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>La Burrata naci\u00f3 casi por casualidad, ya que lo que se buscaba en un era aprovechar lo que sobraba de la producci\u00f3n de la Mozzarella, as\u00ed se convirti\u00f3 en uno de los mejores quesos frescos del mundo. Cada d\u00eda son m\u00e1s los restaurantes italianos lo sirven como antipasto o entrada con hojas de ar\u00fagula, jam\u00f3n [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":5557,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11,131],"tags":[566,567,568,569,531],"class_list":["post-5553","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-a-comer","category-gourmet","tag-bufala","tag-burrata","tag-italia","tag-mozzarela","tag-passport-acapulco"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>La Burrata, la otra &quot;mantequilla&quot; italiana<\/title>\n<meta name=\"description\" content=\"La Burrata\u00a0naci\u00f3 casi por casualidad, pues buscaba en un principio era aprovechar lo que sobraba de la producci\u00f3n de la Mozzarella\" \/>\n<meta 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