Popular at brunch to accompany smoked salmon or as an aperitif, garnished with olive oil or truffle, burrata is a delight that adapts to all gourmet moments. In this ball traditionally made from buffalo milk, often made from cow's milk in supermarkets, what we like most is its creamy center. A very gentle delicacy, which we do not hesitate to integrate into cooked recipes such as pasta or a savory tart, for the final touch.
To follow, 3 recipes to enjoy on sunny days.
Recipe no. 1: Penne alla norma, tomato coulis and burrata
The famous Sicilian pasta with tomato and eggplant, here generously accompanied by creamy burrata.
How do we do ? Cut 2 eggplants into slices, sprinkle with coarse salt and leave to drain for 20 minutes. We rinse and dry. Slice 1 peeled onion and crush 1 peeled garlic clove.
In a casserole dish, heat 1 cl of olive oil, brown the onion and garlic, then add 800 g of diced tomato pulp. Add salt and pepper, then leave to thicken over low heat for 10 minutes.
In a pan, brown the eggplants with 1 cl of olive oil then add them to the tomato sauce.
Cook 450 g of penne rigate in a large volume of salted water for the time indicated on the package, then drain. Mix with the tomato sauce. Divide between 1 bunch of washed basil and 1 burrata.
Serve immediately.
For 4 people
Discover the recipe for Penne alla norma, tomato coulis and burrata
Recipe no. 2: Rustic zucchini, burrata and parmesan tart
The burrata, placed whole, brings a huge dose of deliciousness to this vegetarian tart.
How do we do ? For the shortbread dough, pour 250 g of T45 or T55 wheat flour onto the work surface, add 125 g of cold butter cut into cubes and 3 pinches of salt. Mix until you obtain a shortbread mixture. Add 1 egg and 1 tbsp. of iced water. Wrap the dough in film before refrigerating for at least 2 hours.
Wash and slice 400 g of zucchini into tagliatelle. Place in a colander, add salt and leave to drain for 15 minutes. We remove as much water as possible.
Spread the dough on a sheet of parchment paper. Sprinkle the bottom with 30 g of powdered parmesan, leaving a 4 cm border. Divide the tagliatelle, sprinkle with 3 tbsp. tablespoon of spicy olive oil and fold the edges over the zucchini. Beat 1 egg yolk and brush the edge of the tart with a brush.
Bake for 30 minutes in the oven preheated to 180°C.
Before serving, place 1 burrata weighing 250 g on the tart before opening it in two. Add salt, pepper and a drizzle of chili oil. To be enjoyed hot or cold.
For 6 persons
Discover the recipe for Rustic Zucchini, Burrata and Parmesan Tart
Recipe #3: Bruschettas with grilled asparagus and burrata
Spring on a toast!
How do we do ? Break off the hard stems of 16 green asparagus before cutting them in half lengthwise. Grill them for 5 minutes in a grill pan or on the barbecue.
Separately, toast 8 slices of country bread. Arrange the asparagus on the toast, then add a piece of 1 small burrata. We finish by watering with 3 tbsp. tablespoon of olive oil, add fleur de sel and a turn of the pepper mill. We serve without delay.
For 4 people
Discover the recipe for Bruschettas with grilled asparagus and burrata
