Looking for something to whip up for your loved ones on Valentine's Day? Instead of stressing over baking and cooking, make these two scrummy appetisers that feature the milky soft burrata cheese. No cooking is required; just lots of chopping and assembling.
The Italian buffalo milk cheese, which is a Mozzarella cheese with extra cream folded in is one of chef Nancy Silverton's favourite cheeses. It is no surprise that burrata makes a regular appearance on the menu in Osteria Mozza and Pizzeria Mozza by Nancy Silverton, both in Marina Bay Sands. Dishes include burrata bruschette and burrata pizza.
Chef Silverton shares two recipes using the creamy burrata cheese from Puglia, Italy.
The Italian buffalo milk cheese, which is a Mozzarella cheese with extra cream folded in is one of chef Nancy Silverton's favourite cheeses. It is no surprise that burrata makes a regular appearance on the menu in Osteria Mozza and Pizzeria Mozza by Nancy Silverton, both in Marina Bay Sands. Dishes include burrata bruschette and burrata pizza.
Chef Silverton shares two recipes using the creamy burrata cheese from Puglia, Italy.
1. Burrata with speck, English peas, snow peas and mint
Method
1. Slice a dome-shaped burrata into half.
2. Wrap some speck (smoked prosciutto) around each piece of burrata.
3. Blanch the English peas till they are tender and not mushy
4. In a mixing bowl, add thinly-sliced snow peas, finely-sliced mint, extra virgin olive oil and a pinch of salt. Mix contents well. Set aside.
5. Blend some peas into an electric blender and add extra virgin olive oil and a pinch of salt. Blend till it becomes a smooth pea puree.
6. Spoon the pea puree on top of each speck-wrapped burrata and top each burrata piece with the snow peas mixture (done in step 4).
7. Garnish with shavings of Parmesan cheese. Serve.
Method
1. Slice a dome-shaped burrata into half.
2. Wrap some speck (smoked prosciutto) around each piece of burrata.
3. Blanch the English peas till they are tender and not mushy
4. In a mixing bowl, add thinly-sliced snow peas, finely-sliced mint, extra virgin olive oil and a pinch of salt. Mix contents well. Set aside.
5. Blend some peas into an electric blender and add extra virgin olive oil and a pinch of salt. Blend till it becomes a smooth pea puree.
6. Spoon the pea puree on top of each speck-wrapped burrata and top each burrata piece with the snow peas mixture (done in step 4).
7. Garnish with shavings of Parmesan cheese. Serve.
2. Burrata with Oscietra Caviar, Egg and Chives
Method
1. Slice the top portion of the burrata so that the caviar can rest on top of the cheese.
2. Sprinkle chives, finely-chopped parsley and finely-chopped red onions on top of the burrata.
3. Grate a hard-boiled egg over the burrata and top it off with a generous scoop of caviar. Serve.
Method
1. Slice the top portion of the burrata so that the caviar can rest on top of the cheese.
2. Sprinkle chives, finely-chopped parsley and finely-chopped red onions on top of the burrata.
3. Grate a hard-boiled egg over the burrata and top it off with a generous scoop of caviar. Serve.
MICHELIN guide Singapore Recipe Series: Nancy Silverton's Burrata Recipes
