Burrata Dop Recipe

Preheat the oven to 140°C (285°F). In a shallow ovenproof dish or rimmed baking sheet, place halved cherry tomatoes cut-side up (or whole if very small). Scatter sliced garlic and thyme sprigs among the tomatoes.

Sprinkle sugar, sea salt and red pepper flakes evenly over the tomatoes. Pour 120 ml extra-virgin olive oil over everything so tomatoes are partly submerged but not swimming.

Roast in the oven for 60–75 minutes until tomatoes are soft, slightly wrinkled and concentrated but still holding shape. Remove and let cool; discard thyme stems and reserve garlic slices with the tomatoes. Transfer confit and oil to a jar and keep at room temperature for up to 2 days or refrigerate up to 5 days (bring to room temp before serving).

Toast 30 g pine nuts in a dry skillet over medium heat until lightly golden and fragrant, about 2–3 minutes; cool slightly.

In a small food processor or blender, combine basil leaves, toasted pine nuts, grated Parmigiano-Reggiano, garlic clove, lemon juice and sea salt. Pulse to a coarse paste.

With the processor running, drizzle in 60 ml extra-virgin olive oil until the pesto is smooth but still slightly textured. Taste and adjust salt and pepper. If too thick, add 1–2 tbs more olive oil or a teaspoon of water to loosen.

Note: using pasteurized yolks is safer if serving to vulnerable guests. In a small bowl set over a warm (not hot) water bath, whisk 2 egg yolks with 1/2 tsp lemon juice and a pinch of salt until slightly thinned and warm.

Very slowly, whisk in the 60 ml neutral oil drop by drop to create an emulsion (like a small-scale mayonnaise). Once emulsified and thickened, you can stream the oil more steadily until incorporated. If the mixture breaks, whisk in a teaspoon of warm water to bring it back together.

Fold in crushed toasted pine nuts (20 g) for texture and a nutty note. Adjust seasoning with salt. The texture should be glossy and spoonable; chill briefly if needed but bring to near room temperature before plating.

Bring burrata to room temperature for 20–30 minutes so the center is creamy. Place burrata balls on a serving plate or shallow bowl (2 per plate if serving 4).

Spoon generous amounts of tomate-cereja confitado around and partially over the burrata so the oil and tomato juices mingle with the cheese.

Dot or streak 1 tbs pesto around each burrata ball and spoon 1 heaped tbs of the egg-yolk-pine nut emulsion near the cheese. Drizzle 1/2 tbs extra-virgin olive oil over each burrata and finish with a light sprinkle of sea salt flakes and freshly ground black pepper to taste.

Scatter toasted whole pine nuts and micro basil leaves over the dish, finishing with a little grated lemon zest for brightness. Serve immediately with crusty bread or crostini for spreading.