9 Burrata Recipes To Try This Week

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.

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.

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).

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.

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.

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.

Thirty minutes before serving, take out the burrata and leave it to one side.

Meanwhile, slice the cherry tomatoes in half, place in a bowl and season with a good sprinkle of sea salt.

Leave the tomatoes to marinate with the salt for 2 minutes before tasting them to see if they need more salt or not.

Once the tomatoes are seasoned well, mix through the pesto and leave to rest for 10 minutes.

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.

Preheat the oven to 190⁰C/Fan 170⁰C/Gas Mark 5.

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.

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.

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.

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.

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.

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.

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.

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.

Meanwhile, heat another pan with a dash of olive oil and cook the tomatoes over a high heat until softened.

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.

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.

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.

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.

Arrange the asparagus and shallots on a plate, top with burrata before spooning over the salsa verde.

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.

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.

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.

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.

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.

When all the vegetables are ready, pack them in jars and chill until you are ready to transfer to your hamper.

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.

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.

Cook the tagliatelle in a large pan of boiling salted water, stirring occasionally until cooked al dente.

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.

Drain the pasta and toss with the garlic oil. Season with salt and pepper.

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.

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.

Arrange on a serving plate with the torn mozzarella or the burrata.

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.