Burrata Caprese with Arugula, Truffle Oil and Balsamic
Do you know about this amazing Italian cheese: Burrata? I don’t really know what I did without it. It’s pretty much the luscious, melt-in-your-mouth deliciousness that is creamy in the center, like mascarpone, but has the casing of buffalo mozzarella. So if you like the two, you’re sure to enjoy burrata. Sometimes it can be a little difficult to find. It’s a little on the expensive side, but a little goes a long way and I’m telling you, it should be something on everyone’s ‘To Eat’ list.
I love truffle oil and on a trip to Italy my generous brother brought me back a beautiful bottle of Italian black truffle oil. I love its earthy flavor and just like the burrata, a little goes a long way. I also love fresh gnocchi with a tiny bit of truffle oil and pecorino, but that’s another post. One of the reasons this is so delicious is because it’s so simple and satisfying. A few ingredients create a fantastic and flavorful feast or elegant first course. A small bottle of truffle oil can run you a pretty penny. If you need a tablespoon, you can come on over and try it for yourself before you buy it. I’ll share… a little…then you’ll have to get your own.
I hope you enjoy this beautiful Italian classic salad.
Burrata Caprese with Arugula, Truffle Oil and Balsamic
2 cups arugula
1/2 cup chopped romaine
6 leaves fresh basil, chiffonade, which is cutting the basil into thin long strips
1 cup cherry tomatoes, sliced in half
1 tablespoon truffle oil (black or white)
1 tablespoon Balsamic vinegar
1 piece burrata sliced into pieces
Salt
Pepper
Place cherry tomatoes into small bowl and combine with salt, pepper, chiffonade basil and balsamic vinegar. Combine till incorporated well.
Place cleaned arugala and romaine together on a small platter or plate. Arrange the tomatoes over the arugula. Top tomatoes with sliced burrata and pour over the truffle oil. Add a small sprinkle of salt and pepper over the cheese and a small amount of tomatoes on top.
Cheers
-Unrivaledkitch