Burrata Con Panna Recipe
whipped ricotta, jimmy nardello, pickled chanterelles
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Ingredients
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Whipped ricotta (base)
Jimmy Nardello peppers (roasted & dressed)
Quick pickled chanterelles
Finishing & garnish
Method
Whipped ricotta (base)
- 1
Blend ricotta until smooth
Place the whole-milk ricotta, heavy cream, 1 tablespoon olive oil, lemon juice, 2 pinches of sea salt, and 1/2 teaspoon black pepper into a food processor or blender. Pulse and then process on medium speed until the mixture is very smooth and airy, about 45–60 seconds. Scrape down the bowl once and process another 10–15 seconds if needed.
- 2
Adjust seasoning and chill briefly
Taste and adjust with remaining pinch of salt or a bit more lemon if desired. Transfer whipped ricotta to a serving bowl, cover, and chill in refrigerator while you prepare the other components (10–15 minutes).
Jimmy Nardello peppers (roasted & dressed)
- 3
Roast or char peppers
Heat a cast-iron skillet or grill over medium-high heat until hot. Toss the Jimmy Nardello peppers with 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add peppers to the hot pan and cook, turning occasionally, until skins are blistered and peppers are tender and lightly charred, about 8–10 minutes total.
- 4
Cool and slice
Transfer roasted peppers to a bowl and let cool 5 minutes so they are easier to handle. Slice peppers lengthwise into strips about 1/2-inch wide, removing stems if desired.
- 5
Dress peppers
Toss sliced roasted peppers gently with a drizzle (about 1 teaspoon) of olive oil and adjust seasoning if needed. Set aside at room temperature.
Quick pickled chanterelles
- 6
- 7
Make pickling brine
In a small saucepan combine white wine vinegar, water, sugar, and 1/2 teaspoon salt. Add the smashed garlic clove, thyme sprigs, and black peppercorns. Bring to a gentle simmer just until sugar dissolves, about 2–3 minutes.
- 8
Pickle mushrooms
Place the sautéed chanterelles in a clean jar or small heatproof bowl. Pour the hot brine over the mushrooms, making sure they're mostly submerged. Let cool to room temperature, then cover and refrigerate for at least 30 minutes (can be held up to 24 hours). Before serving, drain mushrooms and toss with 1 teaspoon olive oil.
Assembly & finishing
- 9
Plate whipped ricotta
Spread a generous mound of the whipped ricotta in the center of a shallow serving plate, creating a small well in the middle with the back of a spoon to receive the burrata.
- 10
Add burrata
Place the room-temperature burrata ball in the well on top of the whipped ricotta. Gently tear the burrata open just before serving so the creamy center spills onto the ricotta.
- 11
Arrange peppers and chanterelles
Fan the roasted Jimmy Nardello strips around the burrata. Spoon the drained, pickled chanterelles around and on top of the burrata and ricotta, distributing evenly.
- 12
Final seasoning and garnish
Drizzle the assembled dish with 1 tablespoon high-quality extra-virgin olive oil. Sprinkle sea salt flakes and remaining 1/2 teaspoon freshly ground black pepper over the burrata and peppers. Scatter microgreens or small basil leaves over the top for freshness.
- 13
Serve
Serve immediately with toasted country bread or crostini on the side for scooping. Recommend pairing with a crisp white wine or light rosé.