Three ways with burrata

Julia Busuttil Nishimura's burrata with zucchini, rocket and prosciutto.
Julia Busuttil Nishimura's burrata with zucchini, rocket and prosciutto. Photo: Kristoffer Paulsen

Impressive and a cinch to prepare, these burrata recipes are great party-starters. I've suggested three different pairings to go with the gloriously milky cheese, but really, the possibilities are endless. Whatever you decide on, just be sure to have some crusty bread on the side to mop up all of the juices. If you can't source burrata, use buffalo mozzarella.

Zucchini, rocket and prosciutto

A simple salad made with raw zucchini is always so vibrant and refreshing. Here with mint and chilli it goes wonderfully with the burrata. If you can find them in the shops, or if you're lucky to have zucchini in your garden, the golden flowers are so good in this salad and provide a beautiful contrast to the green. Dress the salad just before serving as it will go soggy quickly.

INGREDIENTS

1 x 125g burrata

1 zucchini

small handful of rocket

small handful of mint leaves

½ long red chilli, finely sliced

Advertisement

2 tbsp extra virgin olive oil, plus extra to serve

juice of half a lemon

sea salt and black pepper

6 slices of prosciutto

zucchini flowers, torn, to serve (optional)

METHOD

1. Use a peeler to shave thin strips from the zucchini, avoiding the seedy flesh. Place in a small bowl along with the rocket, mint and chilli. Pour in the olive oil and lemon juice and season generously with salt and black pepper. Place the burrata on a serving plate, along with the salad. Drape the prosciutto among the salad and burrata, top with zucchini flowers, if using, an extra drizzle of olive oil and a sprinkling of salt.

Serves 4-6

Julia Busuttil Nishimura's burrata with anchovies, fennel and salsa verde.

Julia Busuttil Nishimura's burrata with anchovies, fennel and salsa verde. Photo: Kristoffer Paulsen

Anchovies, shaved fennel and salsa verde

The salsa verde recipe makes more than you will most likely use for the burrata alone. Luckily it's a perfect accompaniment to meat and fish and will last up to a week in the fridge. Classically served with bollito misto, at home, try it with a grilled steak, slow-roasted lamb or pan-fried sardines.

INGREDIENTS

1 x 125g burrata

1 small fennel bulb, shaved, fennel fronds reserved

4 anchovy fillets

Salsa verde

large handful each of parsley, mint and basil leaves

1 small clove of garlic

1 tbsp salted capers, rinsed and patted dry

zest of 1 lemon

extra virgin olive oil

splash of red wine vinegar

sea salt and black pepper

METHOD

1. For the salsa verde, finely chop the herbs, garlic and capers together on a board. Transfer to a small bowl and add the lemon, a splash of red wine vinegar to balance and enough olive oil to give a spoonable consistency. Season to taste lightly with salt and pepper, remembering that the capers and anchovies are both salty.

2. Place the burrata on a serving plate along with the shaved fennel and anchovies. Spoon over some salsa verde, scatter over a few fennel fronds and serve.

Serves 4-6

Julia Busuttil Nishimura's burrata with roasted cherry tomato and basil.

Julia Busuttil Nishimura's burrata with roasted cherry tomato and basil. Photo: Kristoffer Paulsen

Roasted cherry tomatoes and basil

Is there anything more perfect than the simplicity of tomatoes, basil and mozzarella together? In peak summer, I would argue there isn't. But when tomatoes aren't as sweet as they should be – and we all know they often aren't – roasting them until they are soft, blistered and a little dehydrated is the answer.

INGREDIENTS

1 x 125g burrata

125g cherry tomatoes, halved

2 tbsp extra virgin olive oil, plus extra to serve

sea salt

2 tsp red wine vinegar

small handful of basil leaves

1 tbsp toasted almonds, roughly sliced

METHOD

1. Preheat the oven to 180C (160C fan-forced). Arrange the cherry tomatoes on a baking tray, cut side up. Drizzle with the olive oil and season generously with sea salt. Roast in the preheated oven for 35-40 minutes until blistered and slightly dehydrated. Transfer to a small bowl and drizzle with a little extra olive oil, the red wine vinegar and a sprinkling of salt. Stir through the basil leaves.

2. Place the burrata on a serving plate alongside the roasted cherry tomatoes and scatter over the almonds. Drizzle over a little extra olive oil, a sprinkling of sea salt, and serve.

Serves 4-6