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Recipe Of The Month: Burrata


For the pastry:
180g plain flour
90 g butter, chilled and chopped
1 egg yolk

For the filling:
10g butter
1 tbsp olive oil
4 spring onions, finely chopped
1 bulb of fennel, finely chopped
100ml dry white wine or vegetable stock
2 balls (roughly 200g each) of burrata
100g fresh white crab meat
About 1 tbsp mizuna leaves
50g caviar

1- Place the flour and butter in a food processor. Season well, then whizz until the mixture resembles fine breadcrumbs. Add the egg yolk and 2 tbsp cold water. Pulse several times to mix in.

2- In a bowl, knead the mixture lightly until smooth. Wrap in clingfilm and chill for 10 minutes.

3- Divide the dough into six pieces; roll each piece into 3mm-thick rounds, fit into 8.5cm tartlet tins and then trim the edges. Prick the dough all over and chill for 15 minutes.

4- Place a baking sheet in the oven and preheat to 200°C/400°F/Gas 6. Cover each pastry case with baking parchment and fill with baking beans. Bake for 12–15 minutes until set and golden.

5- For the filling, heat the butter and olive oil in a small pan. Once the butter has melted, add the spring onions and fennel. Cover with a lid and turn the heat to low. Cook for 5–8 minutes until the vegetables have started to soften and are just starting to colour.

6- Pour in the wine and bring to the boil. Cover again and simmer until the fennel is tender. Whizz half the mixture in a mini food processor to make a purée; return the purée to the pan and season to taste.

7- Divide the purée equally among the six tart tins. Carefully slice the burrata and arrange on top, then scatter the crab meat over each one. Place a mizuna leaf on top of each piece of burrata, then spoon the caviar into the middle. Serve straight away.


4 pears
200ml light red wine
25ml Cabernet
Sauvignon red-wine vinegar
50g golden caster sugar
1 cinnamon stick
2 balls (roughly 200g each) of burrata
25g pine nuts, toasted
4 tsp lavender honey

1- Peel the pears, leaving the stalks intact. Cut out the calyx at the bottom of each pear with a sharp knife. Place them on their sides in the base of a medium saucepan, arranging them so they fit together snugly. Add the red wine, vinegar, sugar, cinnamon stick and 150ml water. Add a pinch of salt, then cover with baking parchment, tucking it in down the sides.

2- Put a lid on the pan, bring to the boil, then turn the heat right down. Allow to simmer for 15 minutes, then take the lid off, lift up the parchment and turn the pears over so that the pale side is submerged in the liquid. Re-cover with the parchment and the lid, and simmer for a further 10 minutes until tender.

3- Lift the pears out of the pan and set aside. Bring the liquid to the boil and simmer for 4–5 minutes until reduced and syrupy.

4- Place half a ball of burrata on each plate, along with a poached pear. Drizzle the syrup on top of each pear, then scatter with pine nuts. Drizzle a little honey over the top of the cheese and serve.


4 medium beetroot bulbs
4 tbsp olive oil
Juice of 1 lemon
25g light soft brown sugar
25g butter
50g walnut halves
1 tbsp balsamic vinegar
2 balls (roughly 200g each) of burrata
1 tbsp each parsley and mint leaves

1- Wash the beetroot well, then trim the root and leaves. Place in a pan, cover with cold water, then put a lid on the pan and bring to the boil. Simmer for around 20 minutes until tender.

2- Peel the beetroot, then finely slice each bulb into 1–2mm-thick rounds using a sharp knife or a mandolin. Spread the beetroot slices out in a shallow dish.

3- Whisk together the olive oil and lemon juice, and season well. Pour half the dressing over the beetroot and set aside to marinate.

4- Put the sugar, butter and walnut halves in a frying pan. Heat gently until the butter dissolves. Stir in the balsamic vinegar and cook for 2–3 minutes until the mixture caramelises and sticks to the nuts. Remove the nuts from the pan, allow them to cool, then break each piece of walnut in half.

5- Arrange the beetroot on four plates, then place half a ball of burrata on top of each one. Scatter over the nuts and remaining dressing, and finish with the parsley and mint.


15g basil leaves
100ml extra virgin olive oil
2 tbsp olive oil
1 red chilli, finely chopped
4 baby courgettes, finely sliced
2 balls (roughly 200g each) of burrata
8 slices prosciutto crudo
2 tbsp red amaranth, to garnish

1- Put the basil leaves into a mini food processor with the extra virgin olive oil and season well. Whizz to make a smooth dressing. Set aside.

2- Heat the 2 tablespoons of olive oil in a pan and add the chilli. Cook for 1 minute, then add the courgettes. Continue to cook for 1–2 minutes until the courgettes are cooked through and just tender. Season well.

3- Arrange the courgettes among four plates. Quarter the balls of burrata and divide among the plates. Fold the prosciutto into small rolls and tuck it around the burrata, along with the amaranth.

4- Drizzle a little of the basil oil around the outside, then serve.

Cook’s tip: Store any leftover basil oil in the fridge for up to two weeks. Use to dress fresh pasta, or drizzle over grilled meat and fish.

For more delicious how-tos, check out our Recipe Of The Month: Welsh Beef.

Shop our edit of red wine below, the perfect accompaniment to your chosen burrata dish.

Recipes written by Emma Marsden

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