Truffle Burratina with Tardivo and Garlic Croutons

Name: Truffle Burratina with Tardivo and Garlic Croutons
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 1-2
Ingredients: 250g burratina with truffle; 150g stale sourdough; 1 tardivo, leaves separated; 4 cloves garlic; A few glugs of olive oil; Some flaky sea salt; A squeeze of lemon juice; 2 tablespoons chives, finely chopped

Drogo

Servings

1-2

Prep Time

5 minutes

Cook Time

30 minutes

This truffle burratina with tardivo and garlic croutons is a simple yet elegant dish that lets exceptional ingredients take centre stage. At its heart is creamy truffle burratina, with a delicate outer layer and a luscious centre infused with the rich, earthy aroma of truffle. Its luxurious texture and flavour are balanced by the pleasantly bitter leaves of tardivo and crisp, golden garlic croutons made from sourdough.

Finished with a drizzle of good-quality extra virgin olive oil, a squeeze of fresh lemon and finely chopped chives, this burratina salad brings together contrasting flavours and textures in every bite. Easy to prepare but impressive to serve, it makes a beautiful appetiser, light lunch or dinner-party starter. Ready with just five minutes of preparation, this recipe serves one to two people, with the croutons baked until crisp and golden.

Truffle burratina served with bitter tardivo leaves and golden garlic sourdough croutons

Ingredients

250g burratina with truffle
150g stale sourdough
1 tardivo, leaves separated
4 cloves garlic
A few glugs of olive oil
Some flaky sea salt
A squeeze of lemon juice
2 tablespoons chives, finely chopped

Directions

Step 1, Preheat the oven to 180C.
Step 2, Tear the sourdough into chunks and place in an oven dish with the garlic cloves, a good glug of olive oil and some salt. Mix and bake for 30-40 minutes, shaking the dish occasionally, until golden and crisp.
Step 3, Combine the tardivo with a splash of olive oil, a squeeze of lemon and some salt and pepper.
Step 4, Arrange the tardivo and croutons on 2 plates with the burrata on top. Sprinkle with the chives, and serve.