Burrata salad with black truffle juice reduction and porcino mushroom

Burrata salad with black truffle juice reduction and porcino mushroom
Cooking Time: 5 minutes
Recipe Category: Contemporary cuisine
Recipe Cuisine: Lunch · Dinner
Number of People: 1

A refined, ultra-quick starter where creamy burrata meets the umami-rich depth of Laumont truffle juice and boletus powder. Served with fresh cherry tomatoes, a drizzle of extra virgin olive oil, and chives, this elegant dish is ready in just 10 minutes and perfect for showcasing gourmet ingredients.

  • Keywords:
  • Laumont truffle,
  • boletus,
  • burrata
Nutritional values salad
  • Calories: ~330 kcal
  • Protein: ~13 g
  • Carbohydrates: ~8 g
  • Fat: ~25 g
  • Fiber: ~2 g
Note: Nutritional values are approximate and may vary depending on the specific ingredients used.

Ingredients for the burrata salad with black truffle juice reduction and porcino mushroom

50 ml truffle juice
10 cherry tomatoes
1 burrata
5 g boletus powder
Salt
Extra virgin olive oil (EVOO)
Chopped chives

Step-by-step to make the burrata salad with black truffle juice reduction and porcino mushroom

  1. Heat the truffle juice in a pan.
  2. Add the boletus powder and stir well.
  3. Cook for a few minutes over low heat until reduced.
  4. On a plate, arrange the sliced cherry tomatoes.
  5. Place the burrata on top and gently open it.
  6. Drizzle with the truffle and boletus reduction, sprinkle chopped chives, a pinch of salt, a dash of EVOO, and serve!

Total preparation time: 10 minutes

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