Soft creamy envelope with a delicate center. All the best in milk! Cheese that does not require any additions. Italians eat it like that: in one hand a tomato, in the other – burrata. A cheese that does not wait for a person, it quickly goes bad and you need to have time to eat it while it is fresh. The cheese recipe was born under the influence of the tradition of using the product completely, including by-products. The idea was to mix the leftover cheese and cream and wrap it in a mozzarella bag. And although it was made from “leftovers” it has become a real handmade delicacy and gained worldwide fame among cheese lovers and gourmets.
- Prep time: 20 minutes
- Cook time: 5 minutes
- Serves: 1
- Difficulty: easy
- Course: salad
- Cookware: knife, cutting board
- Cuisine: Italian
Ingredients
- 2 red Sicilian oranges
- 1 burrata
- 2 tbsp olive oil
- ½ fennel
- ⅓ tsp sumac
- 1 sprig of mint
Cooking method
STEP 1
Place the burrata on the center of the plate. Peel the oranges. Cut the top and bottom of the orange until pulp, so that it can be placed on the cutting board. With a sharp knife, remove the peel along with the films, cutting each time along a narrow strip of the peel from top to bottom. Slice the peeled orange about 1cm wide. Put on a plate around the cheese.
STEP 2
Cut the fennel into thin half rings, put on top of the oranges. Sprinkle with olive oil, sprinkle with sumac. Decorate with mint leaves and serve immediately
My tips and tricks:
This salad is also good as the main and only dish of girls’ gatherings with a glass of sparkling wine, when the appearance of the dish is no less important than the taste. The world of Instagram is like this: she didn’t post it – she didn’t eat it 🙂 So keep the recipe for yourself, it will definitely be useful. And when summer comes and juicy and aromatic peaches and nectarines appear, cook it with peaches and sweet onions instead of fennel. If there are no sweet onions, you can take any onion, cut into thin rings and pre-marinate for 10 minutes with sugar, salt and a drop of wine vinegar.
- 2 red Sicilian oranges
- 1 burrata
- 2 tbsp olive oil
- ½ fennel
- ⅓ tsp sumac
- 1 sprig of mint
- Place the burrata on the center of the plate. Peel the oranges. Cut the top and bottom of the orange until pulp, so that it can be placed on the cutting board. With a sharp knife, remove the peel along with the films, cutting each time along a narrow strip of the peel from top to bottom. Slice the peeled orange about 1cm wide. Put on a plate around the cheese.
- Cut the fennel into thin half rings, put on top of the oranges. Sprinkle with olive oil, sprinkle with sumac. Decorate with mint leaves and serve immediately