Baking
57 recipes
I love buffalo mozzarella and I remember when I first tried burrata. Wow.
Burrata is a fresh Italian buffalo mozzarella outer shell filled with stracciatella – a mix of cream and shredded mozzarella curds.
I was at the lovely A Tavola in Bondi, where they served it with a fresh pea puree and roasted cauliflower – there is a dish to recreate, it was divine.
I then came across this recipe in the Gourmet Traveller magazine and thought it was a great way to present a similar experience, in a budget friendly way, as a dinner party starter.
Serves 4. V. GF.
Pictured: Bocconcini with a creamy mint dressing
Ingredients
- 1 200g tub bocconcini – the larger the better, do not buy the “cherry” or “baby” option
- 2 tbsp sour cream or ideally crème fraiche
- 1 tbsp pouring cream
- 1 tbsp lemon juice
- 2 tbsp fresh mint, thinly sliced, can sprinkle with dried mint too as it works well
- Smoked paprika and extra virgin olive oil to serve
Method
Bring the bocconcini to room temperature. Tear it in half, place on the serving platter of your choice.
Mix the sour cream/crème fraiche, cream and lemon together, drizzle into the centre of each bocconcini half.
Sprinkle with a tiny pinch of smoked paprika, and the fresh mint.
Serve with toasted crostini or any bread slices you like, drizzled with extra virgin olive oil, and rubbed with a clove of garlic while hot.
Dietary preferences
- Vegetarian
- Gluten-Free with ingredient checks
