12 Burrata Recipes To Try This Summer

To make the pangrattato, place the sunflower oil in a small saucepan on a medium heat. When hot, add the garlic quarters and cook until lightly golden, then add the breadcrumbs and cook for 2 minutes, stirring all the time, until the breadcrumbs are a light golden colour. Drain into a fine metal sieve, season with salt and leave to cool.

Bring a pan of salted water to the boil. Add the asparagus and boil until tender (about 3 minutes). Remove the asparagus from the water and pat dry with kitchen paper. Place the asparagus in a bowl with the olive oil and season with sea salt and black pepper.

Place a frying pan on a medium heat and, when hot, add the coated asparagus. Reduce the heat to low and cook slowly, turning regularly, until the asparagus start to go slightly golden. Remove and leave to one side.

In the same frying pan, melt the butter and add the sage leaves. Cook until the sage goes crispy (about 2 minutes). Remove the sage from the pan and drain on kitchen paper, but keep cooking the butter on a medium heat for about 3 minutes, until it goes a nutty brown. Pour it into a small bowl.

To serve, divide the cooked asparagus between plates. Top each with a burrata, then sprinkle over the sage and pangrattato. Drizzle over the burnt butter then finish with the grated parmesan and a good grinding of black pepper.

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.

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.

Switch on the grill.

Start by slicing all the tomatoes in half. Leave the datterini on the side to use later.

Drizzle the San Marzano and the Cuore di Vesuvio tomatoes with olive oil. Char under the gill for a few minutes on each side to get that smoky flavour, then leave them to cool.

In a bowl, mix in the charred tomatoes, datterini, sliced red onion, basil leaves and balsamic dressing.

Place all the tomatoes on your serving plate.

Dry the burrata and place on the tomato mix.

Place a dollop of basil pesto on each burrata, and drizzle with extra virgin olive oil and some cracked black pepper.

Sprinkle over the pine nuts to finish.

Boil a full kettle. Peel and finely chop the brown onion.

Heat a large, wide-based pan with a drizzle of olive oil over a medium heat. Once hot, add the chopped onion with a pinch of salt and cook for 3-4 minutes, or until beginning to soften.

Dissolve the Knorr vegetable stock cube in 700ml of boiled water. Trim the asparagus stalks, discarding any woody ends. Chop the asparagus stalks roughly until you're just left with the tips.

While the onion is starting to soften, add the arborio rice and cook for 1 minute, stirring to coat the grains in the oil.

Add the roughly chopped asparagus stalks to the pan (save the tips for later). Add the vegetable stock a ladle at a time, stirring continuously for 20 minutes or until most of the stock is absorbed and the rice is almost cooked.

While the risotto is cooking, bash the hazelnuts with a rolling pin. Keep them in the bag so you don't lose any. Peel and finely chop or grate the garlic. Zest ½ a lemon (try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter). Chop the parsley finely.

Once the rice is almost cooked, add the asparagus tips, grated Italian hard cheese and Chinese wine to the pan and cook for another 4-5 minutes or until the asparagus is tender and the rice is cooked with a slight bite.

Meanwhile, heat a separate, large, wide-based pan with a drizzle of olive oil over a medium heat. Once hot, add the chopped garlic and cook for 1 minute or until fragrant. Once fragrant, add the crushed hazelnuts and panko breadcrumbs with a pinch of salt and cook for 2-3 minutes or until the breadcrumbs are golden. Once golden, remove the pan from the heat, add the chopped parsley and lemon zest and give everything a good mix up – this is your hazelnut pangrattato.

Stir the juice of ½ a lemon through the asparagus risotto and cut the remaining lemon into wedges. Serve the asparagus risotto and top with the burrata. Pierce the burrata and drizzle with a little olive oil and a grind of black pepper. Spoon over the hazelnut pangrattato and garnish with a wedge of lemon.