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Le Chaudron recipe
Burrata aux tomates anciennes
Burrata with heirloom tomatoes
⏱ 10 minServes 4Easy220 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4burratas125 g / 4½ oz each
1 kg (2.2 lb)mixed heirloom tomatoesoxheart, pineapple, black, green
1large bunch of fresh basil
100 ml (½ cup)extra-virgin olive oil
3 tbspbalsamic glaze
100 g (3½ oz)toasted pine nuts
100 g (3½ oz)prosciutto di Parma
2 clovesgarlic
1 tspdried oregano
1 tsppink peppercorns
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper
- 4 burratas 125 g / 4½ oz each
- 1 kg (2.2 lb) mixed heirloom tomatoes oxheart, pineapple, black, green
- 1 large bunch of fresh basil
- 100 ml (½ cup) extra-virgin olive oil
- 3 tbsp balsamic glaze
- 100 g (3½ oz) toasted pine nuts
- 100 g (3½ oz) prosciutto di Parma
- 2 cloves garlic
- 1 tsp dried oregano
- 1 tsp pink peppercorns
- 1 tsp fleur de sel (flaky sea salt)
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Choose 4 fresh BURRATAS (125 g / 4½ oz each). This specialty of Puglia has a mozzarella shell and a creamy heart of stracciatella (mozzarella shreds + cream).
- Take the 4 burratas out of the fridge 30 minutes before serving so they're at ROOM TEMPERATURE. This is ESSENTIAL for their milky flavor.
- Choose 1 kg (2¼ lb) heirloom tomatoes in DIFFERENT colors (red oxheart, yellow pineapple, Black Krim, green). The mix of colors and flavors makes the dish.
- Wash all the tomatoes under cold water and pat dry. Cut into thick 8 mm (⅓ in) slices with a sharp knife.
- Pick the tender leaves from the large bunch of basil. Keep 1/3 whole for garnish.
- Make the dressing in the small bowl: remove the germ from the 2 garlic cloves and chop VERY finely. Mix the extra-virgin olive oil, balsamic glaze, garlic, dried oregano, salt and pepper. Whisk hard to emulsify.
- Arrange the tomato slices on the large platter in a rosette, alternating colors.
- Set the 4 WHOLE burratas in the center. Drizzle generously with the dressing. Scatter with the reserved basil, ribbons of prosciutto, toasted pine nuts and pink peppercorns. Serve RIGHT AWAY at room temperature.
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