In just a few years, burrata — a ball of mozzarella wrapped around creamy, shredded stracciatella cheese — has gone from being a rare import to a ubiquitous item in shops and restaurants. But there’s a burrata from Puglia, in southern Italy, with a delightful difference: The exterior is smoked. Unmold the small cup of straw-colored cheese, cut into it and the typically rich center oozes forth, delicious against the smoky mozzarella shell.
Smoked burrata, $10.99 for two, Agata & Valentina, 1505 First Avenue (79th Street) and 64 University Place (11th Street), 212-452-0690, agatavalentina.com.
Follow NYT Food on Twitter and NYT Cooking on Instagram, Facebook and Pinterest. Get regular updates from NYT Cooking, with recipe suggestions, cooking tips and shopping advice.