SMOKED BURRATA RECIPES
HICKORY SMOKED BURRATA PARFAIT | ICE CREAM | TASTE LIFE
This Smoked Caprese Gelato is a real specialty from the south of Italy. An ice cream made of the burrata cheese served with basil and tomato foam and all hickory-smoked, it is a little art of preparation for special occasions.
Total Time 6 hours 20 minutes
Yield 1 servings
Number Of Ingredients 16
Steps:
- Prepare the ice cream: In a blender put burrata, heavy cream, corn syrup and blend until very smooth. Put the blended burrata in the freezer for at least 6 hours (if possible, stir with a spoon every hour and put back in the freezer).
- Prepare basil foam: Mix in bowl basil, 1 cup water, soy lecithin, a pinch of salt, and blend with immersion blender tilting the container and incorporating air in the mixture.
- Prepare tomato foam: Same as basil but using tomato in pieces.
- Cut the wafer sheet with wet ring mold choosing the perimeter that is right for the glass/bowl you are using.
- Put a couple of tablespoons of basil foam at the bottom of your glass/bowls.
- With a brush wet along the side perimeter of the wafer circle with honey that will act as a sealant.
- Place the wafer in the glass in a flat way just on top of the basil foam. Now pour tomato foam onto the wafer base.
- Now place a ball of ice cream in the middle of the tomato foam layer, laying on the wafer.
- Garnish with micro basil and flowers.
- A light half a handful of wood chips on a metal tray and transfer onto the base of the smoking cloche when the wood still has the flame alive. Once you have the flaming wood and the dish we just prepared, on the base of the smoking cloche, close with the glass dome cloche letting the flame die and smoke take place.
- Leave the glass dome cloche for one minute or the time needed to serve the dish and remove it just before eating.
HICKORY SMOKED BURRATA PARFAIT | ICE CREAM | TASTE LIFE
This Smoked Caprese Gelato is a real specialty from the south of Italy. An ice cream made of the burrata cheese served with basil and tomato foam and all hickory-smoked, it is a little art of preparation for special occasions.
Total Time 6 hours 20 minutes
Yield 1 servings
Number Of Ingredients 16
Steps:
- Prepare the ice cream: In a blender put burrata, heavy cream, corn syrup and blend until very smooth. Put the blended burrata in the freezer for at least 6 hours (if possible, stir with a spoon every hour and put back in the freezer).
- Prepare basil foam: Mix in bowl basil, 1 cup water, soy lecithin, a pinch of salt, and blend with immersion blender tilting the container and incorporating air in the mixture.
- Prepare tomato foam: Same as basil but using tomato in pieces.
- Cut the wafer sheet with wet ring mold choosing the perimeter that is right for the glass/bowl you are using.
- Put a couple of tablespoons of basil foam at the bottom of your glass/bowls.
- With a brush wet along the side perimeter of the wafer circle with honey that will act as a sealant.
- Place the wafer in the glass in a flat way just on top of the basil foam. Now pour tomato foam onto the wafer base.
- Now place a ball of ice cream in the middle of the tomato foam layer, laying on the wafer.
- Garnish with micro basil and flowers.
- A light half a handful of wood chips on a metal tray and transfer onto the base of the smoking cloche when the wood still has the flame alive. Once you have the flaming wood and the dish we just prepared, on the base of the smoking cloche, close with the glass dome cloche letting the flame die and smoke take place.
- Leave the glass dome cloche for one minute or the time needed to serve the dish and remove it just before eating.
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BURRATA WITH GREEN BEANS (BURRATA E FAGIOLINI) RECIPE ...
This recipe for burrata with green beans (burrata e fagiolini) makes a fantastic starter or sharing dish. Use fresh mozzarella if you can’t get hold of burrata. Serve this with thick slices of crusty sourdough bread. The recipe was taken from Sharing Puglia: Simple, Delicious Food From Italy's Undiscovered Coast (£25, Hardie Grant).
From olivemagazine.com
Total Time 15 minutes
Category Quick and Easy
Calories 0 calories per serving
From olivemagazine.com
Total Time 15 minutes
Category Quick and Easy
Calories 0 calories per serving
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CEDAR PLANK SMOKED BURRATA - BONAPPETEACH
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PLANK-SMOKED BURRATA CHEESE - THE WASHINGTON POST
May 21, 2014 · Spoon some of the hot smoked burrata onto each piece of grilled bread. Top each portion with some of the fruit mixture and a drizzle of oil. Serve warm.
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SMOKED BURRATA: ITALIAN FRESH BURRATA | MURGELLA
Smoked burrata is a tasty alternative to the classic burrata pugliese: a fresh and stretched-curd cheese, very similar to mozzarella but with a very soft and creamy heart.. Murgella smoked burrata has a more intense flavour compared to the traditional burrata.The natural smoking process gives it a typical smoke flavour, in contrast with its creamy heart, but perfect to be tasted as it is or ...
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From murgella.com
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SMOKED BURRATA | CASEIFICIO ARTIGIANA
Our smoked Burrata is entirely produced by hand. It is a fresh cheese obtained from cows’ milk, with an external surface of “pasta filata” that contains inside some slices of “pasta filata and cream. With “Pasta filata” normally used for cows’ milk mozzarella
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BURRATA AND SMOKED SALMON CROSTINI - MY SEQUINED LIFE
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BURRATA RECIPES - GREAT BRITISH CHEFS
This collection of burrata recipes contains some fantastic inspiration for serving this delicious, increasingly popular cheese. Shaun Hill's Burrata with chickpea fritters recipe makes a fantastic summer salad dish, while Xavier Boyer's Burrata salad with beetroot and radishes is a simple starter recipe which looks both striking and ...
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From greatbritishchefs.com
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RECIPE: SMOKED BURRATA AND MUSHROOM FLATBREAD - CALABRO CHEESE
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SMOKED BURRATA | CASEIFICIO ARTIGIANA
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From colesseafood.com
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BACON, BURRATA & SMOKED MOZZARELLA STRATA - THE CURIOUS PLATE
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PASTA WITH BURRATA CHEESE RECIPES
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CREAMY POLENTA, SMOKED BURRATA & CRANBERRY-SHALLOT SAUCE
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