Summer truffle burrata

Sunny days are here and with them the desire to taste fresh and light dishes!

Today, we offer you a delicious and very simple recipe to make with summer truffles, to enjoy with friends during the summer: a summer truffle burrata.

Preparation (should be done the day before):

Drain the burratas then place them delicately on absorbent paper.

Gently clean the fresh summer truffles if necessary with a damp brush. Reserve ½ truffle in the fridge for the dressing. As a reminder, fresh summer truffles must be stored in a cool place in an airtight container with absorbent paper to be changed every day.

Mix the other half of the truffle in a blender, accompanied by a pinch of flower of salt and a tablespoon of black truffle flavored olive oil.

Put the preparation made in a pastry bag. Make a small hole in the burratas then gently stuff the burratas with the preparation.

Keep cool to let the truffle infuse with the burrata.

Dressing the plate:

The next day, place an arugula base on two plates.

Gently place on top of the burratas that will have steeped overnight. With the remaining half summer truffle, make thin slices using a mandolin or peeler. Then generously distribute the summer truffle slices over the two burratas.

Sprinkle with flower of salt and sprinkle lightly with a drizzle of olive oil flavored with truffle.
Finally, add a few breadsticks to the plate and serve immediately.

Tip:
If you don’t have fresh truffles, you can also use summer truffle paste.

Recipe made by La Ptite Cuisine de Pauline