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 (bo͝o-rä′tə, bə-)
An Italian cheese that is shaped into a ball with a thin outer layer of mozzarella and an inner section that is a blend of fresh cream and mozzarella curd.

[Italian : burro, butter (from Old Italian, from Old French bure, burre, from Latin būtȳrum; see butter) + -ata, n. suff. (burrata being so called because of its butterlike texture).]
References in periodicals archive ?
The restaurant is run by a former staffer at Blue Hill at Stone Barns, where the first couple enjoyed a meal of burrata with salsa verde and charred bread when this incident happened, as told by CNN.
A couple of us ordered the burrata mozzarella with beetroot and sunblushed tomato salad and salted caramel macadamia nuts.
Lentil salad with burrata cheese, tomato and chili jam is one of the restaurant's signature dishes and you will notice that almost everyone orders some.
It took the burrata, or mozzarella with cream inside, with nothing more flashy than cherry tomatoes and a hint of balsamico to give it company, that convinced me the menu had indeed been turned around.
6: Hot Mess: sirloin tips, caramelized onions, mushrooms and Gorgonzola Fonduta on French bread; Uncle Paulie: golden eggplant, spinach, seasoned ricotta and marinara on an Italian roll; Oyster Po' Boy: "golden oysters,'' shredded lettuce, tomato and red chili aioli on French bread; Burrata Fugata: fresh burrata cheese, prosciutto, tomato, mixed greens and balsamic on focaccia; Fat Bastard: chicken cutlet, meatloaf, "big'' pepperoni, marinara and provolone on focaccia.
The angel hair with uni, burrata cheese ravioli with Peking duck ragu, and the spaghetti cacio e pepe are fabled menu champions.
The hotel's signature Italian restaurant, Armani/Ristorante will showcase Stracciatella, which is Burrata Heart with Eggplant Caponata, Tomato and Basil; Fregola with Crab, Shrimp, Carrot, Ginger, and Chives; Vitello Milanese, breaded Veal Tenderloin with Mashed Peas and Thyme Sauce; and its world-class Tiramisu, Espresso and Mascarpone Cream with a touch of 24-carat gold flakes.
The extensive menu covers all the French classics and, with great difficulty choosing, we plump for the Green Beans with Foie Gras, along with the Burrata dish, for starters.
A traditional burrata starter salad ($12) came with tomato slices topped with a luscious, creamy, excellent quality burrata cheese (Di Stefano brand), strewn with a few julienne strips of basil, a sprinkling of basil oil and drizzles of balsamic reduction.
Or throw things out of order and get something from the appetiser menu: Try three brilliant degrees of sugar in one dish: basil seeds (sweet), lobster (sweeter) and burrata (sweetest).
BelCioioso has added Perline Fresh Mozzarella, Pre-Sliced Fresh Mozzarella and Burrata cheese to its collection.
Other starters at this bustling, convivial spot in the Marina District include marinated olives, mozzarella burrata made with olive oil, sea salt and crostini, along with Manila clams and octopus baked with tomatoes, capers and basil.