Burrata with lentils & basil oil from Polpo: A Venetian Cookbook (of Sorts) (page 218) by Russell Norman

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Notes about this recipe

  • Happykikkers on December 17, 2024

    My husband was sceptical about the lentils, but ended up eating his whole plate. He did note that the burrata with basil oil is necessary, and I agree. I did add a couple more tablespoons of the mustard vinaigrette to the lentils and it needed a little more salt and pepper. We ate it as a starter.

  • pattyatbryce on January 10, 2023

    Don't skip the basil oil and burrata - they make this dish fantastic.

  • SheilaS on October 27, 2018

    The basic warm lentil and vegetable salad dressed with a mustard vinaigrette was delicious on its own and would be a great base for any sort of lentil bowl. The burrata and basil oil are the icing on the cake.

  • sosayi on April 12, 2018

    The lentils portion of this dish is all I can speak for, but it's great. Worked amazingly with the cod cheeks recipe and leftovers were great for lunch (although I added a bit more vinegar and mustard to punch them up when cold).

  • westminstr on August 19, 2016

    I made this dish using the Smitten Kitchen shortcut dressing and Richard Olney's lentils. The burrata/lentil combo was delicious. Perhaps one day I will get around to making this dish as written! Here's the link to the SK version: https://smittenkitchen.com/2016/08/burrata-with-lentils-and-basil-vinaigrette/

  • Cheri on April 26, 2015

    The previous reviewers have said it already, this is a terrific dish. Served with roasted cod and an artichoke. The sum of the parts makes this really a satisfying and interesting dish. Filling. Definitely will repeat. Highly recommended. Don't skip the basil oil or the mustard salad dressing, these components really make this dish stand out.

  • westminstr on April 24, 2015

    I made a half recipe of these lentils and thought they were quite good. I served with a half recipe of the mustard dressing (from pear gorgonzola salad) and together they made a punchy lentil salad that stood on its own. Use less dressing of course if you are going to use the lentils in other dishes as written. 1/18/2018 - have made these lentils a bunch of times but last night both kids refused to eat them bc of the carrots/celery mixed into them. So note to self to stick w Richard Olney's lentils until we get through this no-mixing stage we seem to be in.

  • Breadcrumbs on August 01, 2013

    p. 218 – We love lentils and especially Puy lentils so with salmon on the menu, I simply couldn’t resist this recipe. We especially enjoyed the brightness the basil oil added to the dish. This was great warm and we could imagine it being nice at room temp as well. A beautiful, fresh-tasting summery dish that we’ll happily make again. The mustard dressing is terrific and really enhances the nutty flavour of the lentils. Photos here: http://chowhound.chow.com/topics/911447#8234052

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