Burrata Et Pain Au Levain Recipe

Prepare the bread

Preheat oven to 200°C (400°F). Slice the sourdough loaf into 1–1.5 cm (1/2 inch) thick slices. Brush both sides lightly with 2 tbs extra-virgin olive oil and sprinkle with a little sea salt. Arrange on a baking sheet and toast in the oven 6–8 minutes, turning once, until edges are golden and crisp. Remove and keep warm.

Remove burrata from fridge 15 minutes before serving to bring to near room temperature. Place each burrata whole on a small board or platter in the center where you will assemble. Keep a small bowl for drained milky interior if you wish to spoon over toast.

Mince the garlic clove finely and finely chop the anchovy fillets. If anchovies are very salty, place them on paper towel and blot excess oil/salt.

In a small skillet over low heat melt the unsalted butter with the chopped anchovies for 1–2 minutes, stirring, until the anchovies dissolve into the butter and become fragrant. This tempers their saltiness and builds flavor. Remove from heat and let cool 1–2 minutes.

In a mixing bowl combine the mayonnaise, sour cream (or crème fraîche), lemon juice, black truffle paste, minced garlic, capers and snipped chives. Stir to combine into a smooth emulsion.

Slowly whisk in the warm anchovy-butter mixture into the mayonnaise mixture until smooth and slightly glossy. Taste and adjust: add a tiny pinch of white pepper if desired. If the sauce is too thick, whisk in 1–2 tsp warm water or lemon juice to reach a spreadable spoonable consistency.

Keep sauce at room temperature if serving immediately, or cover and refrigerate up to 24 hours. If chilled, bring back to room temperature and whisk before serving to re-emulsify.

Spoon 1–1.5 tbs of the anchovy & truffle sauce onto each toasted sourdough slice and evenly spread to coat the top lightly, leaving edges crisp.

Place whole burrata on the prepared platter or divide into two plates. Using a sharp knife, gently cut the top of each burrata and nudge out the creamy interior so it spills slightly over the exterior.

Spoon additional sauce around and over the burrata (about 1–2 tbs per burrata) so the flavors mingle with the milky interior. Drizzle the final 1 tbs best-quality olive oil over the burrata and toasts.

Scatter microgreens or small basil leaves over the burrata and toasts. If using fresh black truffle, shave thin slices over the burrata now for an aromatic finish.

Finish with a light sprinkle of sea salt flakes and freshly ground black pepper to taste. Serve immediately, giving guests toasted sourdough topped with burrata and anchovy-truffle sauce.