Burrata

April 2021

Maggie Beer served Burrata with Extra Virgin Olive Oil, salt and freshly cut figs, but when she can’t source Burrata, she substitutes the recipe below. 

  • 4 balls mozzarella approximately 500g (use fior de latte) and sliced 8mm thick
  •  1⁄2 cup crème fraiche
  • 1⁄2 cup full cream milk
  • 1 1⁄4 tsp grated lemon zest
  • 13ml lemon juice
  • 1 1/3 dsp each of torn basil & mint
  • 1 1/3 dsp chopped marjoram
  • 1 dsp sea salt and freshly ground pepper 2 tbs extra virgin olive oil

Method

Place the sliced mozzarella in a single layer in a large shallow dish, mix the crème fraiche and milk together blending well to combine, add the lemon zest and juice, mixing well once again.

Pour the milk mixture over the sliced mozzarella making sure to coat each slice (underneath as well).
Sprinkle generously with sea salt and freshly ground black pepper and extra virgin olive oil.

Sprinkle the herbs over the top, cover with plastic wrap and allow to marinate overnight. Serve with fresh ripe figs and honey. 


 

Maggie Beer serves Burrata with Extra Virgin Olive Oil, salt and freshly cut figs, but when she can’t source Burrata, she substitutes with this recipe.

Figs and Honey

Ingredients

3 firm ripe figs sliced in rounds about 4mm thick
1 tbs good quality honey (the more intense, the better) Sea salt and freshly ground black pepper
Extra virgin olive oil
Squeeze of lemon