Mild Tartar De Buratta Recipe
Buratta, rucola, rosii cherry, ulei de masline, sare, busuioc, ulei de busuioc
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Burrata & main
Salad base
Basil oil (ulei de busuioc)
Finishing & optional
Method
Basil oil (ulei de busuioc)
Blanch and shock (optional for brighter green)
Bring a small pot of water to a boil. Prepare an ice bath. Submerge the packed basil leaves in boiling water for 5–7 seconds, then immediately transfer to the ice bath to preserve color. Drain and pat dry thoroughly.
Blend basil oil
In a blender or food processor combine the blanched and dried basil leaves, 120 ml light olive oil, and 0.25 tsp fine sea salt. Blend until smooth and emulsified, about 30–45 seconds. Strain through a fine mesh sieve or chinois into a bowl, pressing with a spoon to extract as much oil as possible. Set aside. Keep refrigerated if not using right away; bring to room temperature before plating.
Salad base
Slice the cherry tomatoes in halves (or quarters if very large). Tear the basil leaves into smaller pieces if large. In a bowl toss the arugula with 1 tbsp extra virgin olive oil and a pinch (about 0.25 tsp) of sea salt to lightly dress—this keeps the greens bright and prevents dilution of the basil oil flavors.
Burrata & assembly
Place a bed of dressed arugula in the center of two plates, dividing evenly.
Nestle one burrata on top of each arugula bed. With a small knife, gently score the top of each burrata so the creamy interior is revealed (or tear open slightly to expose the curd).
Arrange the halved cherry tomatoes and torn basil leaves around and slightly on top of the burrata for color and texture.
Drizzle about 1 tbsp of the basil oil around the burrata and a little directly over the exposed interior. Then drizzle the remaining 1 tbsp extra virgin olive oil over the tomatoes and arugula (total 2 tbsp used). If using balsamic glaze, lightly zigzag about 1 tbsp over the plate for a sweet-acid contrast.
Season each plate with a light sprinkle of freshly ground black pepper (about 1/4 tsp each), flaky sea salt (a pinch, about 1/8 tsp), and finish with 1/2 tsp lemon zest distributed between plates to brighten flavors.
Serve immediately so burrata is soft and the basil oil aroma is fresh. Provide crusty bread or crostini alongside if desired.