Photo by: Jonathan Lovekin

Burrata with blood orange, coriander seeds and lavender oil

Print Recipe

2 tbsp olive oil
1 1/2 tsp clear runny honey
3/4 tsp dried lavender
1/2 small garlic clove, crushed
1 tbsp coriander seeds, toasted
2 blood oranges (320g), or 2 medium oranges 4 burrata balls (440g)
5g basil or micro-basil leaves
coarse sea salt

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 when a ball is pulled apart. Burrata is second to none and worth seeking out, but a buffalo milk mozzarella can be used 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 a blood orange. A citrus spark was struck, lavender was in season, Yotam introduced the coriander seeds and the dish was born!

Bitter-sweet blood oranges have a short season in late winter but many alternatives have been served at NOPI: white peaches, clementines, pink grapefruit, roasted red grapes, pickled pears and kohlrabi. Regular oranges, for those who want to keep things simple, also work very well.

Serves 4

(p 17, NOPI The Cookbook)

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