From Afrim Pristine’s salad of tomatoes, toasted almonds and prosciutto to Alison Roman’s crushed pea and black olive recipe, these burrata dishes are the perfect springtime starter.
Sweet, salty, creamy, crunchy – this summery burrata salad with roasted peach, toasted pistachios and fennel seeds has it all going on. You might be thinking that putting the oven on for a salad ...
Taste and season with more salt and pepper if needed. Divide salad among four bowls. Tear burrata balls in half, placing a half on top of each salad. Slice bread and serve alongside. If you like ...
Spread the anchovy dressing quite thickly on a large serving plate, put the whole burrata in the middle of the plate, and arrange the veg in a jumble around the outside. Serve.
Place ball of burrata on top of salad, in the center. Just before serving, pour remaining dressing over burrata, garnish with small mint leaves and sprinkle on a little flaky sea salt.
Gnudi dumplings, made from ricotta and flour, are a simple yet delicious pasta-less filling, best served unadorned with melted butter. This recipe for pumpkin gnocchi and almond pesto involves roasted ...