Burrata Al Tartuffo Recipe
Handmade truffle Burrata from Campania, Italy, served over a citrus-spinach coulis-topped with a pinch of fennel bread crumbs and anchovies from Cetara: a small seaside village on the Amalfi coast
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Ingredients
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Main Ingredients
Method
Preparation Instructions
- 1
Prepare the Spinach Coulis
In a saucepan, bring a small amount of water to a boil. Add the fresh spinach and blanch for about 2-3 minutes until tender. Drain and immediately plunge into ice water to stop the cooking process. Once cooled, squeeze out excess water and blend the spinach with orange juice, lemon juice, truffle oil, salt, and black pepper until smooth. Set aside.
- 2
Prepare the Fennel Bread Crumbs
In a dry skillet over medium heat, toast the fennel bread crumbs until golden brown and fragrant, stirring occasionally. Remove from heat and let cool.
- 3
Assemble the Dish
On a serving plate, spoon a generous amount of spinach coulis in the center. Place the burrata cheese on top of the coulis. Drizzle with more truffle oil and sprinkle the toasted fennel bread crumbs over the burrata. Finally, arrange the anchovies around the burrata for garnish.
- 4
Serve
Serve immediately while the burrata is fresh and creamy. Enjoy with a light salad or crusty bread.
