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Burrata Pugliese with Salted Citrus Salsa Verde

Burrata Pugliese with Citrus Salsa Verde has a zesty, creamy freshness that makes for a delicious vegetarian summertime snack when served with fresh crusty bread or crackers. You need just 5 ingredients and 20 minutes – and you’re ready to serve!  

Easy Summer Snack of Burrata, with Grapefruit and preserved lemon salsa verde and Toasted Hazelnuts

This gorgeous recipe is another in a series that features burrata pugliese as the star ingredient. And if you love burrata, you should definitely check out this Burrata Salad with Grilled Nectarines, Pickled Shallots & Pistachios

Now, burrata with citrus salsa verde really makes the most of delicious summer citrus including lemons and grapefruit. Grapefruit?? Don’t worry – we do sweeten them a little to take the edge off by making a jazzy lemon jam, that I also use in these superb Crispy Roasted Potatoes with Salted Lemon .  

It makes a divine snack to be enjoyed, preferably al-fresco, with great company.  Simply serve with crusty fresh bread, or your choice of crackers and something cold.

Burrata Pugliese: The Ultimate Creamy Italian Cheese 

So what is burrata?  

Well, if you haven’t yet had the pleasure, you’re in for a treat.

Burrata is a dreamy Italian cheese that’s made with mozzarella and cream. It’s basically a soft, creamy ball of heaven that’s filled with even more mozzarella and cream. It’s kind of like a mozzarella and cream-stuffed mozzarella.

It originated in the Apulia region of Italy, and it’s named after the Italian word for “buttered.” Burrata has a rich, milky flavour with a hint of sweetness. The texture is soft and creamy, with a slight stringiness. The inside of the cheese is filled with stracciatella, which is a shredded mozzarella mixed with cream. This gives burrata a unique and delicious flavour profile.

Room Temperature is Best

Unless you’re in a cold room. By taking your burrata out the fridge and allowing it to come to room temperature, you’re providing it with time to develop its flavours fully and you’ll be rewarded with a dreamy creaminess, which is lost when it’s cold. 

Burrata, with Grapefruit and preserved lemon salsa verde and Toasted Hazelnuts

A Deliciously Nutty Pairing

This recipe is pretty special solely with burrata Pugliese and the citrus salsa verde, but the addition of toasted hazelnuts adds a whole other dimension of deliciousness. Seriously.  And yes, you need to use roasted hazelnuts because this enhances their flavour and increases the rich warmth and sweetness.  Not to mention the delicious nutty crunch.  And if you need to roast your hazelnuts, please check out the chef’s note below.

Grapefruit: The Citrus Fruit with a Kick

I know, including grapefruit in this citrus salsa verde is a little controversial, but hear me out. The flavour of grapefruit can vary quite a bit, depending on the variety, but it is generally tart and slightly bitter. Now, the tartness of the grapefruit helps to balance out the richness of the burrata, and the slightly sweet creaminess of the burrata helps to mellow out the bitterness of the grapefruit.  

Grapefruit is a hybrid fruit and is a cross between two citrus fruits: the pomelo and the sweet orange. It’s called grapefruit due to the fact that the fruit grows in clusters, similar to grapes. And it’s really good for you. Grapefruit is a good source of vitamin C, potassium, fiber, and other nutrients. 

Just a cautionary note: Grapefruit does interact with certain medications, so it’s best to check if you are on any medication.

Did You Love This Burrata Pugliese with Citrus Salsa Verde? 

Did you try this burrata Pugliese with citrus salsa verde ?Let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo#theculinarycartel onInstagramso we can see what you come up with.

Burrata, with Grapefruit and preserved lemon salsa verde and Toasted Hazelnuts

Frequently Asked Questions

What could I serve this Burrata Pugliese with Salted Citrus Salsa Verde ?

This burrata with salted citrus salsa verde is delicious served as is, or with toasted bread or crackers of your choice. You could also add a bag of fresh rocket leaves to turn it into a delightful citrus salad.

Is this recipe gluten-free?

Yes. The salad itself is gluten-free, but if you’re serving it with bread or crackers, be sure to choose a gluten-free option. The recipe is also suitable for vegetarians. 

Burrata, with Grapefruit and preserved lemon salsa verde and Toasted Hazelnuts
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Easy Summer Snack of Burrata, with Grapefruit and preserved lemon salsa verde and Toasted Hazelnuts

Burrata Pugliese with Salted Citrus Salsa Verde


  • Author: Jess Bunn
  • Total Time: 20 minutes
  • Yield: serves 2 as a starter, 4-6 as a snack with toasted bread

Description

Burrata Pugliese with Citrus Salsa Verde has a zesty, creamy freshness that makes for a delicious summertime snack when served with fresh crusty bread or crackers. You need just 5 ingredients and 20 minutes – and you’re ready to serve!


Ingredients

Units

Pantry Staples

  • 2 tsp sea salt
  • 2 tsp white or golden unrefined sugar (honey can be used too)
  • 2 Tbsp rapeseed oil or a light neutral olive oil suitable for dressings

5 ingredients

  • 2 lemons, whole and unwaxed*
  • 1 grapefruit
  • 30g roasted hazelnuts
  • 1 ball burrata
  • 10g fresh parsley

For serving:

The burrata can be enjoyed as is or with crusty bread or crackers.

 


Instructions

  1. Wash the lemons well, then halve and slice thinly. Remove any seeds. Add the lemons, sugar, salt and 100 ml of water to a pot and cook over a medium-low heat with the lid on until the lemon rinds are soft. This typically takes between 5 and 10 minutes. Add a little more water if you need to, in order to prevent the lemons from catching on the bottom of the pan.
  2. While the lemons are cooking, segment the grapefruit. Start by slicing off the top and bottom of the grapefruit and standing it upright on a sturdy surface. Then, proceed to slice away the peel in strips, following the curved contour of the fruit while cutting downwards. Aim to remove as much of the pith as possible.
  3. Once the lemon jam has finished cooking, remove it from the heat and spoon it into a small jar. It will keep for 5-7 days in the fridge, and the freezer for 6 months.
  4. To segment the grapefruit, hold the peeled fruit in your palm and take the knife in your other hand. With precision, make two cuts along the inner walls of each segment, gently releasing the slices and any juice into a bowl below. Drain off about 30 ml of grapefruit juice for your salsa verde into a small bowl. Slice the segments into bite sized pieces and discard the excess juice, or save it for other use.
  5. Finely chop your parsley and add it to the bowl with the grapefruit juice. Add 1 Tbsp of the salty lemon jam to your salsa verde, along with the olive oil. Stir to combine all the salsa verde ingredients together then season to taste.
  6. Place the burrata onto a plate. Using a sharp knife or your hands, split the ball, then spoon the salsa verde over the gooey stracciatella middle.
  7. Scatter over roasted hazelnuts and serve as is or with toast or crackers

 

Notes

Toasted / roasted hazelnuts work best with this recipe, but if you could only find raw hazelnuts, it’s easy enough to toast them yourself. In a medium skillet, over medium heat add your hazelnuts and toast until golden brown. This takes between 5 and 10 minutes, and you will need to stir occasionally so that they don’t burn.  Then remove from heat, allow to cool and use as directed in the recipe.

  • Prep Time: 20 minutes
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2 Responses

  1. a semi soft italian cheese, made with mozzarella and cream. Many large supermarkets stock it, but if you cant find it a ball of fresh mozzarella is fine to use

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