Burrata Piccante Recipe

Sauté aromatics

In a medium saucepan, heat 2 tbsp extra-virgin olive oil over medium heat until shimmering. Add the minced garlic and cook, stirring, for 30–45 seconds until fragrant but not browned. Add red pepper flakes and stir for 10 seconds to bloom the spice.

Add the crushed San Marzano tomatoes to the pan. Stir to combine, scraping any browned bits from the garlic. Bring sauce to a gentle simmer over medium-low heat.

Season the sauce with 1 tsp salt and 1/2 tsp freshly ground black pepper. Simmer, uncovered, stirring occasionally, for 12–15 minutes until the sauce thickens slightly and bright tomato aroma develops. Taste and adjust seasoning if needed. Remove from heat and set aside to cool slightly (5 minutes).

While the sauce simmers, tear the fior di latte into bite-sized pieces and arrange them on a shallow serving plate or small cast-iron skillet in a loose, even layer.

Place the burrata in the center of the arranged fior di latte. If the burrata is cold from the refrigerator, let it sit at room temperature for 10 minutes so the interior is creamy and not too firm.

Warm the ’nduja gently: place 2 tbsp ’nduja in a small nonstick skillet over low heat for 1–2 minutes, stirring, until it softens and releases its oils. Do not burn. Alternatively, spoon it into a small heatproof bowl and place the bowl in the warm (turned-off) oven for 3–4 minutes.

Spoon the warm San Marzano sauce around and slightly over the fior di latte, leaving the burrata mostly exposed. Spoon the softened ’nduja in small dollops over the burrata and scattered sparingly across the fior di latte; the heat from the sauce and ’nduja will begin to meld flavors and gently melt the cheeses.

Drizzle 1 tbsp extra-virgin olive oil over the entire plate. Tear and scatter the basil leaves over the dish. Finish with a light sprinkle (about 1/4 tsp) of flaky sea salt and another quick grind of black pepper if desired.

Serve immediately with 6 slices of toasted country bread or grilled crostini for scooping. To eat, break open the burrata so the creamy center spills into the sauce and combine with bits of fior di latte, ’nduja, tomatoes, and basil on the bread.