Burratina Recipe

Bring to room temperature

Remove burrata from the refrigerator 30 minutes before serving so it reaches room temperature and its center becomes creamy.

Just before plating, drizzle 2 tbs extra-virgin olive oil over each burrata and season lightly with 1 tsp sea salt and 1 tsp freshly ground black pepper (adjust to taste). Set aside on a serving plate.

Prep tomatoes and aromatics: halve 500 g cherry tomatoes, finely chop 1 shallot and mince 2 garlic cloves. Roughly chop 8 basil leaves and set aside a few small sprigs for garnish.

Heat 2 tbs extra-virgin olive oil in a medium skillet over medium heat. Add the chopped shallot and sauté until translucent, about 2–3 minutes. Add the minced garlic and cook 30–45 seconds until fragrant (do not brown).

Add the halved cherry tomatoes to the skillet. Increase heat to medium-high and cook, stirring occasionally, until the tomatoes soften and release juices, about 6–8 minutes.

Stir in 1 tbs white balsamic vinegar and 1 tsp sugar. Season with 1 tsp sea salt and 1/2 tsp freshly ground black pepper. Simmer 2–3 minutes to meld flavors.

Remove from heat and let cool slightly for 5 minutes. Transfer the tomato mixture to a blender or use an immersion blender and pulse to a smooth-but-slightly-textured coulis. Stir in the chopped basil leaves. Taste and adjust seasoning.

Keep warm or at room temperature until plating.

Toast nuts: in a small dry skillet over medium heat, toast 30 g pine nuts (or walnuts) until golden and fragrant, 2–3 minutes, shaking the pan. Cool slightly.

Combine 40 g basil leaves, toasted nuts, 1 garlic clove, 40 g grated Parmesan, 1/2 tsp salt, 1/4 tsp pepper and 1/2 tsp lemon juice in a food processor. Pulse while slowly streaming in about 60 ml extra-virgin olive oil until a loose, spreadable pesto forms. Adjust oil or cheese to reach desired consistency.

Taste and adjust seasoning. Transfer to a small bowl and set aside.

Prepare carasau: preheat oven to 180°C (350°F). Brush each carasau sheet lightly on both sides with 2 tbs extra-virgin olive oil (total) and sprinkle with 1/2 tsp sea salt. Place on a baking sheet and warm/ crisp in the oven 4–6 minutes until golden and crisp but not burnt. Remove and let cool slightly, then break into serving-sized shards.

Assemble: Spoon a generous ring or bed of the warm cherry tomato coulis onto the serving platter (enough for 4 portions). Place a burrata ball on top of each tomato bed. Spoon a small dollop (about 1 tbs) of pesto beside or atop each burrata. Arrange 2–3 shards of carasau bread per portion alongside the cheese.

Finish and serve: Drizzle a little extra-virgin olive oil over the assembled plates, scatter microgreens or small basil leaves, and sprinkle a pinch of lemon zest if using. Serve immediately so burrata remains creamy and carasau stays crisp.