RECIPES - Burrata with hazelnut soil, whisky scented Shimeji mushroom and black truffle

by Marcello Muiesan

Served in all the top restaurants of the country, burrata is surprisingly a great match with black truffle.

The first time I had this kind of cheese was a long time ago, but I can't forget about that day as it was my best friend's wedding.

He had some parents coming on the day from Puglia and they stopped at the dairy shop before starting the journey.

The ceremony was in the afternoon but we all gathered together for lunch and that's when I tried burrata for the first time.

It was unbelievable!

The creaminess, the taste, the texture, everything was good about it and to this day, I hardly find one as good as that one.

Another amazing surprise I had was when I tried it with black truffle, the aromatic and earthy taste of it goes very well with the burrata and my personal touch I think will enhance it even more.

So, enjoy my recipe and happy burrata to everyone.

Ingredients for serving 4 people:

12gr black truffle
4 burrata (125gr)

For the hazelnut soil

120gr wholemeal flour
40gr hazelnut flour
30gr IPA beer
5gr caster sugar
2gr salt
30gr melted butter

Pre-heat the oven at 90 degrees. In a bowl mix well 100gr of wholemeal flour, 20gr of hazelnut flour, and sugar.

Place everything in a food processor and short burst a few times while adding the beer.

Lay down the compost on a silicon mat and let it dry in the oven for 1 to 2 hours.

Pass it to a large sieve to eliminate the large lumps and let it rest for 1 hour.

Using the remaining ingredients repeat the process and then mix the two compost by hand.

Put aside.

For the whisky Shimeji mushroom

Shimeji mushroom
25ml of Laphroaig or another peated whisky
Extra virgin olive oil
Maldon salt
Wild forest Vietnamese pepper
1 garlic clove

Warm the oil in a frying pan, add the garlic and let it cook for a minute, then cut the base of the Shimeji mushroom and toss it in.

Let it go for a few minutes and then add the whisky.

Let the alcohol evaporate, adjust of salt and pepper, and set aside keeping them warm.

For the presentation (one portion)

Micro red sorrel

Place down a strip of hazelnut soil, distribute 6/7 Shimeji mushroom along with it and place the burrata in the middle.

Finely shave about 3 grams of black truffle on top and decorate with few leaves of red sorrel.

Wine pairing

Maremma Toscana D.O.C. Vermentino - Prato al Pozzo

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