Burrata with blood orange, coriander seeds and lavender oilPrint 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.
(p 17, NOPI The Cookbook)