The Burrata dish is a mild midweek meal featuring delicate flavors and textures. Follow this recipe in making one for the week.
Lightly salt a deep saucepan of water before bringing it to a boil. As you wait, prepare a dressing. Chop 15g of basil leaves, then add 60ml of olive oil to a blender with the leaves. Add a tablespoon of white wine vinegar after grinding in a little pepper and salt.
Blend into a velvety, viscous green sauce. It must be pourable on your part. Mix in a small amount of warm water if it is too thick. Check for seasoning and make any necessary adjustments.
Remove any rough or stringy stalks and imperfect leaves from 100g of greens (cima di rapa, or spinach). After washing the leaves, place the leaves and stems in the boiling water and let them sit for one to two minutes, longer if the stalks are thicker.
Make sure the blanched greens are nearly dry before draining and placing them in a mixing bowl to combine with the basil dressing while still warm.
Finely chop 400g of tomatoes, then add them to the greens. Gently toss them in the basil dressing to lightly coat them as well.
Place two plates with the tomatoes and leaves on them. Put a mozzarella or burrata on top of each and gently pry it open to show the tender center. Spoon any leftover dressing from the bowl over the cheese and serve right away. Sufficient for 2 adults. Set in 20 minutes.
And there you have your Burrata dish. Enjoy!
