Tag: burrata

Bruschetta with burrata and arugula pesto – Italian Cuisine

imaginative bruschetta: Ready in a few minutes, they satisfy the eyes and palate. In this recipe we have used the burrata Murgella, rich and creamy. You can serve them with a glass of sparkling wine as an aperitif or bring them to the table to tease waiting for lunch.

1) Cut the heart of celery. Chop the chili pepper eliminating the seeds. Scald i tomatoes in boiling water, peel them, remove the seeds and cut them into cubes.

2) Coarsely chop the mixer in the mixer rocket salad, celery, 1/2 teaspoon coarse salt, 1 clove garlic peeled and half of the oil. Arrange the mix in a bowl and mix it with the tomatoes, the chilli pepper, the remaining oil and oregano.

3) Toast the slices of bread in the oven, rub them with the remaining garlic and cover them first with the burrata and then with the prepared mince.

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Burrata glasses with watermelon, melon and toasted pine nuts – Italian Cuisine

A starter aromatic fresh, perfect for a summer lunch. The protagonists are a creamy burrata, watermelon and melon, the most loved fruit of the season!

1) In a non-stick pan, without adding seasoning, toast the Pine nuts for 2-3 minutes, until they are golden, and keep them aside. Wash and dry a tuft of basil is one of mint and keep them aside

2) With a scoop, make 12 balls dall'anguria and 10 from each melon. Divide the burrata on the bottom of 4 glasses and add 3 balls of watermelon and 5 balls of melon of different colors for each portion.

3) In a bowl emulsify 60 ml of oil with the honey, balsamic vinegar, salt and pepper; then, with the vinaigrette obtained, season the stracciatella and the fruit balls. Pepper, decorated with pine nuts and mint and basil leaves and serve immediately.

4) If you like, you can add a slice of Ham raw above the burrata

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Tarte with burrata, peppers and sardines – Italian Cuisine

There burrata it consists of a "bag" of spun pasta (the same that we find in mozzarella) which contains the so-called stracciatella, strands of pasta filata mixed with cream.

In the kitchen it can enrich savory pies, summer and velvety soups. If it is used in recipes that require cooking, care must be taken to combine the burrata only at the last or in any case for a short time, in order to maintain all its creaminess.

Preparation of tarte with burrata and peppers

1) Arrange the flour in a fountain and put the cold butter into small pieces, the beaten egg with a spoonful of water, the leaves of the thyme, salt and pepper: knead until a homogeneous mixture is obtained, then add the sesame seeds. Form a ball, flatten it a bit, wrap it with plastic wrap and let it rest in the fridge for 1 hour.

2) Rinse i pepperoni, place them on a plate and cook them under the grill for 20 minutes, turning them several times. Close them in a paper bag for 10 minutes, then peel them and cut them into strips.

3) Roll out the dough with a rolling pin and cover a greased and floured cake tin of 24 cm in diameter. Cover with parchment paper, fill with dry beans and bake in a hot oven at 180 ° for 20 minutes.

4) Clean the Sardinian depriving them of their heads and bones and rinse them. Remove the beans and the paper from the pasta shell, fill with the burrata into small pieces and cover with peppers and sardines arranged in a radial pattern.

5) Salt, pepper, season with a drizzle of oil and bake in a hot oven at 200 ° for 10-15 minutes. Finish with oregano leaves.

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