Truffled Burrata Recipe

Slice potatoes

Preheat oven to 200°C (390°F). Using a mandoline set to 2–3 mm (1/16–1/8 inch), slice the peeled Yukon Gold potatoes evenly. Rinse slices under cold water until water runs clear to remove excess starch, then pat completely dry with clean kitchen towels or paper towels.

Layer in mold

Butter a small rectangular or round baking ring or an ovenproof loaf tin (approx. 10 x 8 cm). Brush the bottom with a little melted butter. Arrange potato slices overlapping slightly in a single direction, packing them tightly to form a compact slab. Periodically brush the layers with a little melted butter and season each layer lightly with salt and pepper to ensure even seasoning.

Bake and press

Brush the top with the remaining melted butter and oil, season again with salt and pepper. Cover the top with parchment paper and place a weight (another tray or a foil-wrapped brick) to compress the pavé. Bake 30–40 minutes, or until edges begin to brown and center is tender when pierced. Remove weight and parchment for the last 8–10 minutes to crisp the top slightly. Let cool 10 minutes, then invert and remove mold. Using a sharp knife, trim edges for a neat pavé and cut into 8 small portions (about 2 cm thick each). Keep warm or reheat briefly in a 180°C (350°F) oven for 5 minutes before plating.

Prepare stracciatella

In a bowl, gently pull apart the interior of one burrata to collect the stracciatella (soft curds and cream). Add mascarpone and heavy cream to the stracciatella and fold gently until smooth but still slightly loose in texture. Stir in white truffle oil, grated Pecorino Moliterno (reserve a small pinch for finishing), salt, and pepper. Taste and adjust truffle oil and salt—stracciatella should be intensely creamy with a faint truffle perfume.

Assemble burrata

Place the remaining whole burrata balls on a cutting board. If serving whole, gently score the top to allow some filling to escape when served. Keep the prepared stracciatella warm at room temperature; it will be spooned over the potato pavé on plating.

Make curing mix

Preheat oven to 60°C (140°F) or use a cool, dry place for curing. In a mixing bowl, combine coarse kosher salt and granulated sugar thoroughly.

Cure yolks

In a shallow container, create a flat bed of the salt-sugar mix about 1 cm thick. Make four small indentations to cradle each yolk. Carefully separate yolks from whites (reserve whites for another use) and place each yolk into an indentation without breaking. Gently cover the yolks with remaining curing mix so they are fully buried. Cover container and refrigerate for 4–6 hours for a semi-firm yolk or up to 24 hours for a fully firm cured yolk. For this recipe, cure 6–8 hours for a creamy but sliceable yolk.

Rinse and dry

When curing is complete, gently brush off the curing mix and rinse each yolk quickly under cold water. Pat dry with paper towels, then place yolks on a wire rack and air dry in the refrigerator for 1–2 hours to firm the exterior. Reserve until plating. When ready to serve, use a sharp paring knife to slice or grate the cured yolk over the dish as directed.

Plate potato pavé

Place one portion of warm potato pavé in the center of each plate (or two small pavés for sharing).

Top with stracciatella

Spoon a generous dollop (about 2–3 tbs) of the truffle stracciatella onto each pavé, allowing some cream to cascade down the sides. If using the reserved whole burrata balls, gently tear open on the plate so the interior flows with the stracciatella.

Add Pecorino & cured yolk

Grate or shave a little extra Pecorino Moliterno over the stracciatella (about 1 tsp per portion). Using a sharp knife or fine grater, shave or crumble a small amount of cured egg yolk over the top to add savory umami richness (about 1/2 yolk per portion).

Shave black truffle & finish

Using a truffle slicer or very sharp knife, shave thin slices of fresh black truffle over each portion (about 1–2 g per portion). Finish with a light drizzle of extra virgin olive oil (about 1/4 tsp), a pinch of flaky sea salt, and a few microgreens for color. Serve immediately so the warm pavé and creamy stracciatella release truffle aroma.