I had a huge hankering for fresh mozzarella yesterday so I headed over to Dante’s in White Plains. I’ve written about owner Anthony Perrotta before â€” Dante sold the place years ago â€” but since then, the deli has expanded significantly, and there’s one product there that’s awful hard to find in the ‘burbs: burrata.
Burrata is like two cheeses in one: mozzarella on the outside and a blend of mozz and cream on the inside.
Anthony said he’s been carrying it for a while, but nobody was buying it because they didn’t know what it was. Then it got some attention in the press and he got some interested takers.
Burrata is rich and buttery and yet milky and fresh all at once. You don’t cook with it â€” just serve it with some bread or a small salad or some prosciutto, which is exactly what I did. In fact, I went to Dante’s just for a little fresh mozzarella, but then I saw the burrata and knew I had to have some prosciutto, too. I ended up spending a hundred bucks on delicious meats, cheeses and sausages.
Here is Anthony’s cheese counter.
Some of the olives:
A few prepared dishes. As I said in this other post, Dante’s makes a killer sandwich.
There are oils (including many infused ones), pastas, chilis, nuts, even hard to find varieties of dried beans.
Lots of ceramics and other imports from Italy, too:
The pastas and oils:
Sausages, meats, cookies, even gelati:
And hard-to-find items like burrata, but also guanciale (cured pork jowl â€” the main ingredient in spaghetti carbonara) and breasola (beef cured in salt).
I took some of my prizes to my friends’ house for an after-work happy hour:
The burrata comes in a bag, but it also comes with a banana leaf, which is supposed to indicate how fresh the cheese is. Because burrata is highly perishable, you don’t want to let it sit. You’re supposed to be able to tell how fresh is is by looking at how green the leaf is.
Look at that gooey goodness:
Here’s to a wonderful start to Memorial Day weekend!
Dante Delicatessen, 429 Central Ave., White Plains. 914-946-3609.