Burrata With Ricotta & Spinach Gnudi
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 tablespoon 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 tablespoon 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.
Burrata With Asparagus, Pangrattato & Sage
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.
Burrata & Trapanese Pesto Salad
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.
Griddled Nectarines With Prosciutto & Burrata
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.
Piccolo, Lemon Zest & Sage Risotto With Burrata
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.
Griddled Asparagus & Shallots With Salsa Verde & Burrata
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.
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 minutes. 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.
Tagliatelle With Burrata & Burst Vine Tomatoes
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.
Broad Bean & Pea Salad
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.
Burrata, Charred Tomatoes, Basil & Balsamic Salad
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.
A Simple Burrata Salad
Tear the burrata, chop the tomatoes and wash the rocket. Add to a bowl.
Drizzle over with some really good quality extra virgin olive oil and balsamic vinegar. Let the ingredients speak for themselves – this is an incredibly simple but delicious dish.
Creamy Burrata With Asparagus Risotto & Hazelnut Pangrattato
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.