9 Burrata Recipes To Try This Week
A modern staple on menus across the country, burrata is a versatile ingredient that can be so much more than just a starter. From spinach and ricotta gnocchi to a grilled nectarine and prosciutto salad, seven chefs show us how to make the most of this creamy ingredient at home.
Burrata With Ricotta & Spinach Gnudi: Theo Randall
Serves
4
Difficulty
Easy
Total Time
1 Hour 15 Minutes
Ingredients
400g of ricotta
2 organic eggs, beaten
50g of 00 flour
1kg of fresh spinach, finely chopped
150g of fine semolina
Salt & freshly ground black pepper
For the burnt sage butter:
75g of unsalted butter
8 sage leaves
To serve:
100g of burrata, drained & finely chopped
50g of parmesan, finely grated
Method
Step 1
In a large bowl, add the ricotta, beaten eggs and flour. Add the spinach and mix well to a firm mixture. Scatter the semolina over a large tray.
Step 2
Take 1 tbsp of mixture and place it in a wine glass, quickly swirl the glass around so that the mixture forms a small ball, then transfer it to the tray of semolina and shake so that the semolina coats the gnudo. Repeat for the remaining mixture. (The semolina gives the gnudi a sort of shell to prevent them from breaking up.) Transfer the tray of gnudi, uncovered, to the fridge and chill for 1 hour.
Step 3
To make the burnt sage butter, melt the butter in a large frying pan over a medium heat until the butter starts to foam. Add the sage leaves and cook for about 2 minutes, until the sage goes crispy. Using a slotted spoon, remove the sage from the butter and set it aside on kitchen paper. Continue heating the butter until it turns a nutty brown, then pour it into a bowl and set aside. Keep the pan (don’t wash it).
Step 4
Bring a large pan of salted water to the boil, then reduce the heat to a simmer. Carefully add the gnudi to the water and allow to cook until they rise to the surface. Then, wait another 20 seconds and, using a slotted spoon, transfer them to the frying pan you used for the sage and butter.
Step 5
Add 1 tbsp of the brown butter and a couple of tablespoons of the gnudi cooking water. Shake the pan to coat the gnudi in the sauce, then remove from the heat.
Step 6
Divide the chopped burrata evenly between warmed bowls, then top with the gnudi. Finish with a couple of crispy sage leaves, a few spoons of sage butter, a grinding of black pepper and a sprinkling of parmesan.
Visit BigFeastival.com
Burrata & Trapanese Pesto Salad: Emilia Strazzanti, Strazzanti
It’s not typically Sicilian, but we love burrata cheese and we love to serve ours with cherry tomatoes with a delicious red pesto as a simple summer salad al fresco. We use a Sicilian pesto Trapanese: it’s from the west coast of Sicily and is made up of Sicilian almonds which have been roasted and blitzed with sundried tomatoes, garlic, basil, pecorino cheese and extra virgin olive oil. The rough consistency of the red pesto works well with the creaminess of the cheese.
Serves
2
Total Time
28 Minutes
Ingredients
200g of cherry tomatoes
2 x 125g balls of burrata
Sea salt
Extra virgin olive oil
4 tbsp of pesto (see below)
For the red pesto:
50g of sundried tomatoes
10g of fresh basil
30g of lightly roasted almonds
30g of pecorino cheese
½ small clove of garlic
20g of fresh cherry tomatoes
60-100g of olive oil
Method
Step 1
Thirty minutes before serving, take out the burrata and leave it to one side.
Step 2
Meanwhile, slice the cherry tomatoes in half, place in a bowl and season with a good sprinkle of sea salt.
Step 3
Leave the tomatoes to marinate with the salt for 2 minutes before tasting them to see if they need more salt or not.
Step 4
Once the tomatoes are seasoned well, mix through the pesto and leave to rest for 10 minutes.
Step 5
After 10 minutes, serve up the pesto tomatoes, place the burrata on top, and serve with a drizzle of extra virgin olive oil and a fresh loaf of bread. Simple and delicious.
Visit Strazzanti.co
Braised Beetroot With Burrata & Orange: Le Creuset
Serves
2-4
Difficulty
Easy
Total Time
1 Hour
Ingredients
2 large oranges
2 tbsp of oil
1 tbsp of maple syrup
4 sprigs of thyme
Sea salt & cracked black pepper
400g of beetroot, mix of colours
1 large burrata
Crusty or sourdough bread, to serve
Method
Step 1
Preheat the oven to 190⁰C/Fan 170⁰C/Gas Mark 5.
Step 2
In a large bowl zest and juice the orange (approximately 150ml of juice). Pour in the oil and maple syrup before finely chopping the thyme and adding to the bowl. Sprinkle generously with salt and pepper, and whisk all the ingredients together.
Step 3
Cut the beetroot into medium-sized wedges and place in the roasting tray. Pour over half of the marinade and place in the oven for 20 minutes.
Step 4
Remove the beetroot from the oven, slice the second orange into wedges and add to the roaster. Pour over the remaining marinade and return to the oven for a further 20 minutes.
Step 5
When the beetroot is tender, remove from the oven and allow to cool for a couple of minutes. When ready to serve place the burrata in the middle of the roaster. Season with sea salt, cracked black pepper and a little fresh thyme. Serve with slices of toasted sourdough or crusty bread.
Step 6
Due to the natural dye in purple beetroot, it may bleed into your other beetroot. To stop this from happening, pour some of the marinade into an individual bowl and coat the purple beetroot separately before putting into the roasting tin.
Visit LeCreuset.co.uk
Piccolo, Lemon Zest & Sage Risotto With Burrata: Piccolo Tomatoes
Serves
4
Difficulty
Easy
Total Time
35 Minutes
Ingredients
3 tbsp of olive oil
2 shallots, finely chopped
2 garlic cloves, finely chopped
1½ tbsp of tomato purée
280g of risotto rice
1 knob of butter
100ml of white wine
1 litre of stock (made with 1 vegetable or chicken stock cube)
1 lemon, zest only
10 sage leaves, chopped
50g of parmesan, finely grated
250g of piccolo cherry tomatoes, left whole, stalks removed if preferred
115g of burrata, divided into quarters
1 heaped tbsp of toasted pine nuts
Extra virgin olive oil, for drizzling
Method
Step 1
Heat the oil in a large pan. Add the shallots, stir well then cover and cook over a low heat until soft and lightly browned. Add the garlic and tomato purée and cook for another minute.
Step 2
Stir in the rice with a knob of butter, continue to stir and cook for another minute. Pour the wine into the pan and bring to a simmer. Cook for a minute for the rice to absorb the liquid. Add a quarter of the stock and cook to allow the liquid to be absorbed – keep adding more stock as it is absorbed. Stir from time to time.
Step 3
Add the lemon zest and chopped sage. Cook uncovered, stirring from time to time, for about 20-25 minutes, or until the rice is tender and very creamy. Finally, stir in the Parmesan cheese.
Step 4
Meanwhile, heat another pan with a dash of olive oil and cook the tomatoes over a high heat until softened.
Step 5
Divide the risotto among four plates, topped with the cherry tomatoes, a quarter of the burrata for each serving, some toasted pine nuts, and a drizzle of olive oil.
Griddled Asparagus & Shallots With Salsa Verde & Burrata: British Asparagus
Serves
4
Difficulty
Easy
Total Time
25 Minutes
Ingredients
½ garlic clove
2 tbsp of red wine vinegar
4 anchovies (in oil not salt)
30g of flat leaf parsley, just the leaves
30g of basil, just the leaves
Zest of 1 lemon
2 tbsp of capers
150ml of olive oil
Salt & freshly ground black pepper
2 shallots
500g of British asparagus
1 burrata
Method
Step 1
Place the garlic, red wine vinegar, anchovies, parsley, basil, lemon zest, capers and olive oil into a hand-held blender and blitz until combined but still coarse. Check the seasoning – add salt and pepper if needed.
Step 2
Chop the shallots lengthways into four quarters and drizzle with a little olive oil. Place in a smoking hot griddle pan to cook until they are soft and slightly charred but still hold their shape. Set aside.
Step 3
Cut the woody ends off the asparagus and lightly oil them, then place in the griddle pan for 2-3 minutes until charred but still tender.
Step 4
Arrange the asparagus and shallots on a plate, top with burrata before spooning over the salsa verde.
Visit BritishAsparagus.com
Griddled Nectarines With Prosciutto & Burrata: Gemma Simonite, Gastrono-Me
Serves
2
Difficulty
Easy
Total Time
20 Minutes
Ingredients
4 nectarines, halved & de-stoned
1 tbsp of olive oil
6 slices of prosciutto ham
1 burrata ball
A selection of baby leaves
A few chicory leaves
To serve:
A few slices of toasted sourdough
Extra virgin olive oil
Balsamic vinegar
A pinch of dried red chilli flakes
Freshly ground black pepper & salt to taste
Method
Step 1
Heat a griddle pan until hot. Rub a little of the plain olive oil onto the halved nectarine flesh. Grill them until charred and just starting to caramelise.
Step 2
Arrange the baby leaves and chicory on the plates, then divide the ham and burrata decoratively, and finish with the grilled nectarines. Drizzle a little of the extra virgin olive oil over and season to taste with the chilli flakes, salt and pepper.
Step 3
Small dishes of extra virgin olive oil and an aged balsamic will make the perfect accompaniment, as will a few slices of toasted sourdough for scooping up the delicious summery flavours.
Burrata Bruschetta
These delicious toasted Italian breads drenched in olive oil and topped with the creamiest burrata, roasted and spring vegetables make the perfect picnic bite. By toasting the rustic bread ahead, and taking your prepared toppings in your hamper, you will have the tastiest Italian snack in the park.
Serves
4
Difficulty
Easy
Total Time
20 Minutes
Ingredients
8 slices of rustic bread
1 burrata ball
A selection of roasted vegetables (I use a variety of vine tomatoes & colourful peppers)
1 pinch of dried oregano
1 pinch of dried red chilli flakes
Extra virgin olive oil
Freshly ground black pepper & salt
A few asparagus stalks, trimmed & chopped
A handful of frozen petit pois peas
Fresh basil leaves
Fresh parsley leaves
Method
Step 1
To prepare the roasted vegetables, pour the olive oil into a roasting tin and heat in a very hot oven for approximately 3-4 minutes. When the oil is hot carefully remove from the oven and add the tomatoes and peppers; grind over a little rock salt; sprinkle with the oregano and the chilli flakes. Roast for 5-8 minutes until the tomatoes are just starting to burst and the vegetables are just starting to char.
Step 2
Next bring a small pan of salted water vigorously to the boil. Add the asparagus stalks and petit pois peas, and blanch for 2 mins. Drain immediately and refresh in cold water to retain the vegetables’ bite and colour.
Step 3
When all the vegetables are ready, pack them in jars and chill until you are ready to transfer to your hamper.
Step 4
For the toast, rub the bread with olive oil and grill in a griddle pan on both sides until just starting to char. Allow to cool and then wrap in greaseproof paper and transfer to the hamper along with the fresh herbs and a jar of extra virgin olive oil.
Step 5
When ready to dress at your picnic, top the bruschetta with torn burrata, the roasted peppers and tomatoes, then finish with the peas and asparagus. Drizzle with a little more olive oil and season to taste.
Tagliatelle With Burrata & Burst Vine Tomatoes
By simply tossing pasta in a little garlic oil, then roasting some tomatoes until their juices burst and topping it with burrata, you not only have a dish that will be requested time and time again, but one that only takes a matter of minutes. I think this is the perfect meal to prepare for friends on sunny days and balmy nights.
Serves
2
Difficulty
Easy
Total Time
12 Minutes
Ingredients
225g of tagliatelle
3 tbsp of olive oil
A good pinch of rock salt
1 tsp of oregano
220g of cherry tomatoes on the vine (a mix of colours is nice)
½ tsp of dried chilli flakes
1 tbsp of garlic oil
1 burrata ball
Salt & freshly ground pepper to taste
2 large sprigs of basil, torn
1 sprig of fresh parsley, chopped
Method
Step 1
Cook the tagliatelle in a large pan of boiling salted water, stirring occasionally until cooked al dente.
Step 2
Meanwhile pour the olive oil into a roasting tin and heat in a very hot oven for approximately 3-4 minutes. When the oil is hot, carefully remove from the oven and add the tomatoes, sprinkle over the rock salt, oregano and the chilli flakes and roast for 5-8 minutes until just starting to burst.
Step 3
Drain the pasta and toss with the garlic oil. Season with salt and pepper.
Step 4
When ready to serve, add the tomatoes to the pasta, and half the burrata cheese between both plates, then scatter with the chopped parsley and torn basil. Season with more salt and ground black pepper.
Visit Gastrono-Me.co.uk
Broad Bean & Pea Salad: Cathy Gayner, Recipes From Le Rouzet
It's finally salad season and this broad bean and pea mix is a guaranteed crowd-pleaser – be it for a light al fresco supper or a side dish for your weekend BBQ. Extra mozzarella and crispy parma ham add a decadent finish.
Serves
6
Difficulty
Easy
Total Time
30 Minutes
Ingredients
250g of fresh or frozen broad beans, skins removed
150g of frozen peas
A handful of mint leaves
Zest of 2 lemons
1 garlic clove, crushed
Olive oil
250g of burrata
6 slices of parma ham (the cheapest you can find) or pancetta
50g shelled pistachios, toasted & chopped
Salt & pepper
Method
Step 1
Mix the beans and peas together and, if frozen, leave them to defrost. Pat them dry and mix with the mint and lemon zest, garlic, some olive oil and seasoning. If you're using broad beans, either fresh or frozen, it’s really important to peel off their coats. Cover them in boiling water for a few minutes and they will come off very easily. The effort is worth it, as the beans look beautiful and taste delicious. However, if you are short of time, use soya beans. I don’t bother to cook either kind of bean, nor indeed the peas.
Step 2
Arrange on a serving plate with the torn mozzarella or the burrata.
Step 3
Cook the ham in a hot oven until it is very crispy. Then crumble it up and scatter it with the pistachios all over the top of the salad.
Visit CathyGayner.com
CREDITS: HELEN RUSHBROOK/STOCKSY UNITED
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