Summer burrata at Roofers Union. (Photo by Travis Mitchell)

Dish of the week: Burrata
Where to find it: Roofers Union, Jack Rose, Le DeSales, Osteria Morini, Masseria

Italian cuisine is well-known for its use of cheese and fresh, seasonal ingredients. It is especially clear with burrata, one of the country’s simplest love letters to cheese.

Burrata is made by hand with just a few ingredients, including mozzarella curds, heavy cream, and whey. The cheese curds are heated using boiling water before being kneaded, stretched, and molded. This pliable cheese then gets made into a pouch and stuffed with a creamy mozzarella filling.

Piercing into a ball of burrata reveals a creamy, milky center that contrasts with the firm, stretchy mozzarella exterior. It’s served cool or room temperature, often with a side of toasted bread and seasonal accompaniments. The best versions don’t need much more than a drizzle of olive oil and some trusty salt and pepper.

The southern Italian dish is quickly becoming a mainstay on D.C. appetizer menus—and not just at pasta houses and pizzerias. It’s a food enjoyed year-round, and summer’s bounty of produce makes for particularly delicious burrata variations.

Seasonality is on display at Roofers Union (2446 18th St. NW) in Adams Morgan, where a new summer menu features burrata with tender sauteed zucchini accented with sweet squash jam. Executive Chef Jenn Flynn says she changes up the menu to fit what’s fresh. She finishes off the summer dish with a splash of fragrant mint oil and a side of toasted baguette (try to save some to sop up the goodness in the bottom of the dish).

Further down 18th St., new Jack Rose Dining Saloon (2007 18th St. NW) chef Jon de Paz is turning out his own craveable burrata take. The slightly sweet starter combines Asian pear, honey, hazelnut, and lemon oil and pairs well with the other Southern snacks and whiskeys offered in the main dining room. Get it for a steal on Sunday evenings, when all bites (crispy chicken skins, anyone?) are half off from 5 p.m. to 7:30 p.m.

The French-inspired menu at Le DeSales (1725 Desales St. NW) serves it with earthy mushrooms, and a drizzle of savory Port wine all hidden beneath a sprinkle of fresh arugula.

Of course, there’s no shortage burrata at D.C.’s many Italian kitchens, whether they’re casual or carry a Michelin star. Osteria Morini (301 Water St. SE) is taking advantage of summer by using peaches and cucumbers to its burrata, along with Fresno chili and almond. Proscuitto is also an option for an additional charge. It’s available on the dinner menu and as a choice on the restaurants $26 and $31 two- and three-course lunch menus. At the higher end, the changing menu at the Michelin-starred Masseria (1340 4th St. NE) currently offers burrata with black opal osetra caviar and an oyster. Be warned: The indulgent plate carries a $30 supplemental charge on top of the tasting menu price.

Previously On Dish Of The Week:
Watermelon Salad, Everywhere
Lomo Saltado
Boozy Vegetables Edition
Ice Cream Sandwiches
Classic French Steak Frites