Salad - Burrata with black truffles recipes

Author: David Rivers  

In times of need, happy days or just when I want a big glass of Chardonnay alongside it🥂 Consider this elevated recipe for ravioli al formaggio (cheese ravioli) a celebration of Italy’s gastronomic prowess, showcasing some of the nation’s finest, most cherished exports. Black truffles, or trifolati in their native Norcia, lend their famed punchy aroma, and these flecks of precious earthy flavour are suspended in creamy, fresh burrata - the jewel in the crown of Italian cheeses.

Creamy Truffle Burrata Toast

Creamy Truffle Burrata Toast
She’s back again because we love her!! The simplest of cheesy meals can sometimes be the best and this burrata toast never seems to fail me. In times of need, happy days or just when I want a big glass of Chardonnay alongside it🥂
Provided by: No name
Total time: 10 minutes
Cook time: 5 minutes
Prep time: 5 minutes
Yields: 0 servings
Number of ingredients: 5
Ingredients:
  • 2 balls of burrata, scoop out insides and reserve
  • 2 tablepoons olive oil
  • 1 tablespoon truffle oil
  • a pinch of salt and cracked black pepper
  • 1/4 baguette, sliced in half and toasted
How to cook:
  1. Spread the burrata evenly across both the halves of toasted baguette, drizzle with olive and truffle oils, sprinkle with salt and pepper, plate and enjoy.
Notes: Burrata and Black Truffle Toast, Ingredients. French bread; Belgioioso Burrata with Black Truffles (alternative: fresh mozzarella); Sun dried tomatoes; Balsamic vinegar

Black Truffle Burrata w/ Garlic Butter Linguine & Mushrooms

Black Truffle Burrata w/ Garlic Butter Linguine & Mushrooms. 443 views443 views. Mar 18 Duration: 13:42

Burrata with Black Truffle

It's a Gouda Day with Burrata with Black Truffle. Authentic Italian Caprese Salad Recipe
Duration: 2:14

Burrata and Truffle Oil with Arugula

Burrata and Truffle Oil with Arugula
Provided by: Nicole
Yields: 2 servings
Number of ingredients: 5
Ingredients:
  • 2 ounces of arugula (two good-sized handfuls)
  • 2 Burrata cheese balls
  • Balsamic vinegar glaze
  • Truffle oil
  • Coarse sea salt (such as Maldon)
How to cook:
  1. Divide arugula between two plates.
  2. Dry off each Burrata ball with a paper towel and place on top of arugula.
  3. Drizzle balsamic vinegar glaze and truffle oil on top of cheese and lettuce.
  4. Sprinkle coarse sea salt.
  5. Serve immediately.
Notes: New Black Truffle Burrata from BelGioioso Cheese, For a simple, yet striking appetizer, Black Truffle Burrata can be drizzled with extra virgin olive oil and served with slices of prosciutto and

Black Truffle & Burrata Cheese Ravioli Recipe

Black Truffle & Burrata Cheese Ravioli Recipe
Consider this elevated recipe for ravioli al formaggio (cheese ravioli) a celebration of Italy’s gastronomic prowess, showcasing some of the nation’s finest, most cherished exports. Though this dish boasts a humble elegance to the eye, each raviolo parcel conceals a filling of pure, unabashed luxury. Black truffles, or trifolati in their native Norcia, lend their famed punchy aroma, and these flecks of precious earthy flavour are suspended in creamy, fresh burrata - the jewel in the crown of Italian cheeses.
Provided by: Jennifer Mitchell
Total time: 70 minutes
Cook time: 10 minutes
Prep time: 60 minutes
Yields: 4 servings
Cuisine: Italian
Number of ingredients: 7
Ingredients:
  • 1 cup burrata cheese
  • ¾ cup ricotta
  • 2 tablespoons Black Truffle
  • 100g of good quality butter
  • 10g of freshly grated black truffle
  • Salt to season
  • 50g hazelnuts
How to cook:
  1. In a large mixing bowl, combine the fresh burrata, ricotta and shaved black truffle, stirring gently until well combined, ensuring flecks of truffle are well dispersed in the mixture.
  2. Cover the mixture and place in the fridge
  3. To make your fresh pasta dough and complete your ravioli, follow the remaining steps in our making fresh ravioli recipe.
  4. Place your room-temperature butter in a mixing bowl. Clean your truffle and finely grate into small pieces (we recommend using a truffle grater here).
  5. Incorporate the grated truffles into the butter. While you can use a food processor to speed up the process we’d recommend doing it by hand as you’ll have more control over the texture of your mixture.
  6. Add salt to taste.
  7. Bring a large pot of water to a boil and salt generously
  8. Toast some hazelnuts over medium heat for approximately 5 minutes, or until golden brown and fragrant. Set the hazelnuts aside, and once cooled, smash with a rolling pin, or until a rustic crumb is achieved.
  9. Transfer your flavoured butter to a pan, and heat gently until melted and deep golden in hue. Take off the heat
  10. Cook your freshly made ravioli in the boiling water for 2-3 minutes, or until al dente
  11. Transfer ravioli to the butter and toss gently to coat
  12. Serve and dress with the toasted hazelnuts, and enjoy!
Notes: Risotto with Mint Pesto and Black Truffle Burrata Cheese, Tried this recipe?Let us know how it was! If possible plate this dish on a wide pasta bowl. Place the burrata on the center, drizzle with

Truffle marinated burrata and tomato salad

Truffle marinated burrata and tomato salad
Delicious creamy truffled burrata on a light summer tomato salad.
Provided by: Teresa Välimäki
Total time: 5 minutes
Cook time: 5 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: Alpine,Italian
Number of ingredients: 18
Ingredients:
  • burrata:
  • 200 g burrata
  • 1 dl French cream
  • 1 teaspoon of chopped preserved truffle (or a few drops of good quality truffle oil)
  • 1 teaspoon of black truffle pearls (optional)
  • 2 teaspoons lemon juice
  • a pinch of salt
  • tomato salad:
  • 3-4 large ripe tomatoes
  • 100 g different coloured mini tomatoes
  • 2 small summer onions with stems
  • a pinch of salt and a pinch of sugar
  • 2 tablespoons olive oil
  • 1 dl fresh sweet peas
  • black pepper
  • for the finishing touch:
  • a handful of fresh basil
  • 1 tsp black truffle pearls (optional)
Nutrition:
  • Calories: 150 kcal
  • Serving Size: 1 serving
How to cook:
  1. Drain the burrata in a colander. In a bowl, mix together the truffle or truffle oil, truffle flakes, lemon juice and a pinch of salt. Gently swirl the burrata in the crème fraîche so that it is thoroughly coated in the mixture. Leave to stand.
  2. Slice the tomatoes and chop the mini tomatoes. Finely chop the spring onions and their stems. Arrange the tomatoes and onions in layers in a pretty dish and sprinkle with salt and sugar. Drizzle with olive oil.
  3. Add the peas and season with black pepper. Tear the burrata with the cream of rattan on top. Finely chop or grate the basil. Finish the salad with basil and black truffle pearls.
Notes: Black Truffle Burrata Appetizer Recipe, In this Eataly recipe for a black truffle burrata antipasto, we combine soft, creamy burrata cheese with the rich and earthy flavors of black truffles.
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