📝 About This Recipe
This dish is a masterclass in Italian Alta Cucina, balancing the decadent creaminess of Apulian Burrata with the deep, fermented umami of 'Colatura di Alici'—the legendary anchovy essence of Cetara. Brightened by the floral acidity of Amalfi lemon zest and a textural 'soil' of toasted pine nuts and sourdough, it represents a sophisticated dialogue between the land and the sea. Every bite is a harmonious blend of salt, fat, and citrus that elevates a simple cheese into a fine dining experience.
🥗 Ingredients
The Burrata
- 2 pieces Burrata di Andria (approx. 250g each, must be at room temperature)
- 1 pinch Maldon Sea Salt (for finishing)
Anchovy Essence & Oil
- 2 tablespoons Colatura di Alici di Cetara (high-quality Italian anchovy essence)
- 60 ml Extra Virgin Olive Oil (cold-pressed, preferably from Puglia or Sicily)
- 2 fillets Salt-packed Anchovies (rinsed, patted dry, and minced into a paste)
Aromatic Garnish & Texture
- 1 piece Amalfi Lemon (zested finely using a microplane)
- 30 grams Pine Nuts (toasted and roughly crushed)
- 40 grams Sourdough Breadcrumbs (torn into small crumbs and toasted until golden)
- 5 grams Fresh Chives (very finely snipped)
- 1 small handful Micro-basil or Oregano Flowers (for delicate plating)
- 1/2 teaspoon Pink Peppercorns (crushed lightly)
👨🍳 Instructions
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1
Remove the Burrata from the refrigerator at least 45-60 minutes before serving. This is crucial; the creamy 'stracciatella' center must be fluid and warm to the palate to fully experience the flavor.
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2
In a small dry skillet over medium-low heat, toast the pine nuts for 3-4 minutes, tossing frequently until they are golden brown and fragrant. Set aside to cool.
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3
In the same skillet, add a teaspoon of olive oil and the sourdough crumbs. Toast until they achieve a deep golden hue and a crisp texture (about 4 minutes). Drain on a paper towel.
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4
Prepare the 'Anchovy Essence' vinaigrette: In a small glass bowl, whisk together the Colatura di Alici, the minced anchovy paste, and the extra virgin olive oil until emulsified.
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5
Using a microplane, zest the Amalfi lemon directly over a small plate. Be careful to only take the yellow zest, avoiding the bitter white pith.
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6
Once the toasted pine nuts are cool, give them a very rough chop or crush them slightly in a mortar and pestle to create a 'soil-like' texture.
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7
Combine the toasted breadcrumbs and crushed pine nuts in a small bowl. This provides the essential 'crunch' to contrast the soft cheese.
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8
Select four shallow, chilled fine-dining plates. Place a generous spoonful of the crumb and nut mixture in the center of each plate to create a 'nest'.
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9
Gently pat the Burrata dry with a paper towel. Using a very sharp knife, carefully halve each Burrata ball, or leave them whole if serving as a shared center-piece.
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10
Place the Burrata atop the crumb nest. If halved, place it cut-side up so the creamy interior begins to slowly spill out.
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11
Whisk the Colatura dressing one last time and drizzle it slowly over the Burrata, allowing it to pool slightly in the crevices and on the plate.
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12
Evenly distribute the lemon zest over the cheese. The oils from the zest will hit the room-temperature cheese and release an incredible aroma.
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13
Finish with a light sprinkle of Maldon sea salt, the snipped chives, and the crushed pink peppercorns for a hint of floral heat.
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14
Garnish with micro-basil or oregano flowers for a professional, high-end aesthetic.
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15
Serve immediately while the cheese is at the perfect temperature and the crumbs are still crisp.
💡 Chef's Tips
Never serve Burrata cold; the fat coats the tongue and masks the delicate milky flavors when chilled. If you cannot find Colatura di Alici, you can substitute with a premium Thai fish sauce, though the flavor profile will be slightly more pungent and less 'sweet'. Use the best olive oil you can find; a peppery oil from Puglia complements the richness of the cream beautifully. Ensure the lemon is organic and unwaxed, as the zest is a primary flavor component of this dish.
🍽️ Serving Suggestions
Pair with a crisp, high-acid Italian white wine like a Greco di Tufo or a Vermentino di Gallura. Serve with additional warm, grilled sourdough spears to scoop up the excess Colatura and cream. This dish works beautifully as an 'Antipasto' followed by a light seafood pasta like Linguine alle Vongole. A glass of chilled Franciacorta provides a wonderful effervescent contrast to the creamy Burrata.