The Blood Orange season is short so I just had to make this. Burrata with Blood Orange, Coriander seeds and Lavender oil. It is from Nopi, by Yotam Ottolenghi…. of course!
Customers come to NOPI for this dish alone. We sell about 1,000 each month! Burrata which means ” buttered” in Italian, is a fresh cheese made from mozzarella and cream. The outer shell is pure mozzarella while the softer inside is a mixture of mozzarella and cream, which starts to ooze out of the a ball when its pulled apart. Burrata is second to none and worth seeking out, but a buffalo milk mozzarella can be sued as an alternative.
Burrata is commonly paired with tomatoes but, when playing with flavours for this before NOPI opened, Scully walked past a man sitting on a bench in Finsbury Park eating blood orange. A citrus spark was struck, lavender was in season, Yotam introduced the coriander seed and the dish was born!
Bitter-sweet blood oranges have a short seasoning late winter but many alternatives have been served at NOPI: White peaches, clementines, pink grapefruit, roasted red grapes, picked pears and kohlrabi. Regular oranges, for those who want to keep things simple, also work very well.
2 tbsp olive oil
1 1/2 tsp clear runny honey
3/4 dried lavender
1/2 small garlic clove, crushed
1 tbsp coriander seeds, toasted
2 blood oranges or 2 medium oranges
4 burrata balls
5g basil or micro-basil leaves
Coarse sea salt
1. Place the oil in a small saucepan with the honey, lavender, garlic and 3/4 teaspoon of salt. Bring to a simmer on a medium low heat and remove at once. Sir well and set aside until completely cool, then add the coriander seeds.
2. Use a small sharp, serrated knife to trim the tops and tails off the oranges, Cut down the sides of the oranges, following their natural curve, to remove the skin and white pith. Slice into 8 rounds, 1 cm thick and remove the pips.
3. Divide the orange slices between the plates, slightly overlapping and place a burrata ball alongside. Spoon the coriander seeds and lavender oil over the cheese and orange, top with the basil leaves – tearing them as you go – or the micro- basil left whole, and serve.
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