Truffle-Burrata Delight in Tuscany

Simply Delicious overview

By using high-quality truffle sparingly, you get the earthy, musky taste without overpowering the rest of the ingredients: the rich milkiness of the burrata and a dressing that combines the mellow tartness of balsamic vinegar with the honey’s sweetness. Swap sourdough for your favourite fresh bread if you prefer.

Important details from the source

• The woods surrounding COMO Castello Del Nero, our hotel in the hills of Tuscany, inspired this recipe.
• They’re home to three types of black truffle – winter, hooked and summer – each with their own aroma and flavour.
• BURRATA, BLACK TRUFFLE AND HONEY WITH GRILLED SOURDOUGH.
• By using high-quality truffle sparingly, you get the earthy, musky taste without overpowering the rest of the ingredients: the rich milkiness of the burrata and a dressing that combines the mellow tartness of balsamic vinegar with the honey’s sweetness.
• Swap sourdough for your favourite fresh bread if you prefer.
• To make the vinaigrette, shave a 2 tbsp wedge from the truffle and finely chop.
• the vinegar, honey and salt in a bowl, then slowly whisk in the olive oil.
• Taste and adjust the seasoning, if necessary, then set aside.
• Lightly toast the bread, gently brushing each slice with some additional olive oil, if you wish.
• To serve, drain the burrata and transfer to a plate.

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