Burrata À La Truffe Noire Recipe

Name: La Petite Maison (LPM) Dohas Burrata À La Truffe Noire Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 pieces fresh burrata; 6 tbs extra-virgin olive oil; 10 g black truffle (fresh) or preserved black truffle; 1 tsp flaky sea salt; 0.5 tsp freshly ground black pepper; 1 tbs fresh lemon zest; 8 slices grilled sourdough or country bread slices; 2 cups baby arugula (rocket); 0.5 cups microgreens or small basil leaves; 1 tsp aged balsamic (optional drizzle); 1 tbs unsalted butter (for grilling bread)

Inspired by La Petite Maison (LPM) Doha

Time45m

Serves4

Burrata with Black Truffle

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Ingredients

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Burrata & finishing

4 pieces fresh burrata

6 tbs extra-virgin olive oil

1/3 oz (10 g) black truffle (fresh) or preserved black truffle

1 tsp flaky sea salt

1/2 tsp freshly ground black pepper

1 tbs fresh lemon zest

Accompaniment (optional but recommended)

8 slices grilled sourdough or country bread slices

2 cups baby arugula (rocket)

1/2 cups microgreens or small basil leaves

1 tsp aged balsamic (optional drizzle)

1 tbs unsalted butter (for grilling bread)

Method

Burrata & finishing

Bring burrata to room temperature

Remove burrata from the refrigerator 30–45 minutes before serving to allow it to come to room temperature for best texture and flavor.

Prepare the truffle

If using a fresh black truffle, gently brush off any dirt with a soft brush or a clean cloth. Using a truffle slicer or very sharp knife, shave thin slices of truffle. Reserve about two-thirds of the shavings for serving and set the rest aside to infuse oil (next step). If using preserved truffle in oil, drain and slice thinly; reserve oil for drizzling.

Infuse olive oil (optional, quick)

Warm 2 tablespoons of the extra-virgin olive oil very gently in a small saucepan over the lowest heat for 30–60 seconds — do not let it smoke. Remove from heat and add the reserved truffle shavings or a small piece of truffle. Let sit for 5–10 minutes to lightly infuse, then strain the oil through a fine mesh if you prefer clear oil. This yields truffle-scented oil for drizzling.

Plate the burrata

Place one burrata on each serving plate. Using a spoon or small knife, gently tear open the top of each burrata so the creamy interior (stracciatella + cream) spills slightly but the outer shell remains mostly intact — this creates an appealing presentation and allows flavors to mingle.

Season and dress

Drizzle about 1 tablespoon of the remaining extra-virgin olive oil over each opened burrata (or use the truffle-infused oil for half the drizzle). Scatter thin truffle shavings over the cheese (about 2–3 g per burrata). Sprinkle a pinch of flaky sea salt (about 1/4 tsp) and a light grinding of black pepper over each. Finish with a light dusting of lemon zest (about 1/4 tablespoon) to lift the flavors.

Final flourish

If using preserved truffle oil, drizzle up to 1/2 teaspoon sparingly over each burrata. Add a couple of extra shavings of fresh truffle on top for presentation. Serve immediately so the aroma is strongest.

Accompaniment (optional but recommended)

Prepare bread

Brush both sides of each sourdough slice lightly with melted unsalted butter (or a little olive oil) and grill in a skillet or on a grill pan over medium-high heat until golden and crisp, 1–2 minutes per side. Keep warm.

Assemble greens

Toss baby arugula and microgreens lightly with 1 tablespoon of extra-virgin olive oil and a small pinch of flaky salt. Arrange a small bed of greens on each plate beside the burrata.

Serve

Place grilled bread slices on the side. Optionally drizzle a few drops of aged balsamic over the bread or around the plate for contrast. Encourage diners to spread the creamy burrata on the warm toast and enjoy with the truffle shavings and greens.