Burrata 2 ways

Caprese Salad with Figs and Burrata

  • 1 ball Bel Gioioso Burrata
  • 5 cups Cherry Tomato
  • 4 fresh Figs, quartered
  • 2 tbsp freshly chopped basil leaf + more for garnish
  • 2 tbsp Frantoi Cutrera Extra Virgin Olive Oil
  • 2 tbsp Belberry Purple Fig Balsamic Glaze

Black Pepper and Favuzzi Fleurs et Sel to taste.

Slice your figs in to quarters and your tomatoes either into halves or quarters depending on how small they are. Fan them out on a plate, leaving a space in the centre where you will place tow Burrata. Pour your olive oil and balsamic glaze around the plate, sprinkle on the chopped basil and finish with a bit of black pepper and the fleurs et sel. The colours from the flower petals in the fleurs et sel will bleed into the Burrata which looks really beautiful so let the salad sit for 10 min before serving to allow for the magic happen. Garnish with tiny basil leaves.

Pan Fried Gnocchi with Lemon Herb Butter and Burrata

  • 1 ball Bel Gioioso Burrata
  • 1 pack La Molissana Gnocchi Di Patate
  • 4 tbsp Olive Oil, divided
  • 4 tbsp Emma Grass Fed Butter, divided
  • 5 cups Cherry Tomato
  • 1/2 Red Onion, thinly sliced
  • 1 clove garlic, pressed
  • 1 tbsp fresh lemon juice + 1 tsp lemon zest
  • 2 sprigs fresh Thyme + more for garnish
  • 2 sprigs fresh Rosemary+ more for garnish
  • Salt and Black Pepper to taste
  • Favuzzi Fleurs et Sel to finish

In a frying pan, set to medium/low heat, melt 2 tbsp butter and mix with 2 tbsp olive oil. Add the gnocchi and cook for 10-15 min, stirring occasionally until they are crispy and starting to brown.

Gently slash each of the tomatoes, just piercing the skins but otherwise leaving them whole. This will allow for the exchange of flavours between the sauce and the tomatoes when you’re cooking them.

In a small sauce pan, melt 2 tbsp butter and mix in 2 tbsp olive oil. Add garlic and red onion and cook until soft. Add the two whole sprigs of thyme and Rosemary to the mix, no need to cut them up. Add the lemon juice and lemon zest and mix everything well. Now add the tomatoes and cook for 5-10 mins or until they start to get soft but still retain their shape.

Remove the cooked tomatoes from the sauce with a slotted spoon and set aside. Remove and discard the cooked sprigs of Thyme and Rosemary. Now pour the sauce over the cooked Gnocchi, making sure they are all coated. Transfer them onto a serving dish, spoon the tomatoes on top and then add the Burrata on last. Season with salt and pepper to taste. Serve warm.