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Summer Truffle Burrata: Fresh and Easy Recipe
2
Convives
20
Préparation (min.)
Ingrédients
- Burrata and truffle
- 2 burratas of 150 g
- 2 beautiful fresh summer truffles from Plantin, at least 50 g
- 1 tablespoon of black truffle-flavored olive oil
- Fleur de sel
- Presentation
- 2 handfuls of fresh arugula
- A few breadsticks
- A drizzle of truffle olive oil
- Some shavings of summer truffle for finishing
A Summer Truffle Burrata, Fresh, Creamy, and Delicately Fragrant
The summer truffle burrata is a simple summer recipe designed to enhance the freshness of the cheese and the aromatic finesse of the truffle. Its creamy, almost melting texture embraces the delicate flavors of fresh summer truffle, which is milder than black truffle, with subtle notes of hazelnut and underbrush.
Served as a refined starter, this fresh truffle burrata recipe balances the creamy sweetness, the crunch of grissini, the slight bitterness of arugula, and the indulgent aroma of truffle-infused olive oil. The infusion made the day before allows the burrata to slowly absorb the aromas, resulting in a delicate and harmonious dish.
Easy to prepare, it is suitable for both a summer meal and a gourmet appetizer. For an elegant presentation, a few slices of fresh truffle are enough to transform this plate into a generous, fresh, and naturally sophisticated tasting moment.
Served as a refined starter, this fresh truffle burrata recipe balances the creamy sweetness, the crunch of grissini, the slight bitterness of arugula, and the indulgent aroma of truffle-infused olive oil. The infusion made the day before allows the burrata to slowly absorb the aromas, resulting in a delicate and harmonious dish.
Easy to prepare, it is suitable for both a summer meal and a gourmet appetizer. For an elegant presentation, a few slices of fresh truffle are enough to transform this plate into a generous, fresh, and naturally sophisticated tasting moment.
Cuisinez cette recette avec les produits Plantin
Préparation
Prepare the burratas and summer truffle
Carefully drain the burratas, then place them on paper towels to remove excess moisture without damaging them. Fresh summer truffles are already cleaned before purchase, so handle them gently. Reserve half a truffle in the fridge for the final plating, in an airtight container with a paper towel.
Make the truffle filling
Blend the remaining summer truffle with a pinch of fleur de sel and a tablespoon of black truffle-infused olive oil. You should obtain a smooth, fragrant mixture that is easy to work with. Then, transfer it into a piping bag to fill the burratas precisely, without crushing their creamy center.
Fill and let the burrata infuse
Make a small opening in each burrata, then gently fill them with the truffle mixture. Close them as much as possible without forcing, then place the burratas in the fridge until the next day. This resting time is essential: it allows the flavors of the summer truffle to infuse into the cream, resulting in a delicate and balanced taste.
Plate the truffled burrata
The next day, place a bed of arugula on each plate, then carefully place the infused burratas on top. Using a mandoline or a vegetable peeler, create thin slices of fresh summer truffle and distribute them on top. Add a pinch of fleur de sel, a drizzle of truffle olive oil, and a few breadsticks just before serving.
Astuce(s) du Chef Plantin
To choose a quality burrata, prioritize a soft texture, a thin skin, and a generously creamy center: it will better reveal the delicate notes of summer truffle. Take the burrata out of the refrigerator 10 minutes before serving to allow it to regain a creamier texture without losing its freshness. In the absence of fresh truffle, you can make this recipe with summer truffle paste, using it sparingly to maintain the balance of the dish.
