Burrata with blood orange, coriander seeds and lavender oil from Nopi - The Cookbook (page 17) by Yotam Ottolenghi and Ramael Scully

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on March 14, 2022

    Simple, yet so flavorful. I didn't have basil, but added a bit of baby arugula for greenery. The only problem I had was that the honey crystallized as it cooled, forming little spice lumps.

  • Shaxon on March 08, 2022

    I substituted the burrata with sauteed slices of halloumi because I don't love burrata. I used "herbs de Napa" because it is a blend of lavender and other herbs. It was very good. I think it would be better to lightly crush the toasted coriander.

  • Hansyhobs on February 21, 2022

    This was so delicious! We made this for lunch (for two people). One burrata ball and then we just halved the rest of the recipe and had some fresh sourdough (didn't have any basil)

  • EmilyR on January 18, 2022

    Such a simple, but statement making recipe. This is excellent and will be repeated.

  • DePollepel on August 25, 2021

    delicious starter!

  • joneshayley on February 17, 2018

    very easy and delicious. An impressive starter for a dinner party

  • bwhip on January 13, 2018

    Excellent. Wonderful, simple dish. The flavors just pop, and the creaminess of the burrata is divine.

  • Charlotte_vandenberg on February 08, 2017

    Made it a couple of times now, supereasy and delicious. Looks very pretty on a simple white plate.

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