TRUFFLE BURRATA WITH PORTOBELLO AND ENDIVE SALAD

Sophisticated and super simple starter

Any other truffle lovers out there?? I could drizzle truffle oil on basically anything, but one of my favorites is the combination of truffles with burrata cheese. The combination of soft, creamy burrata, with the earthy flavor of truffles is unbeatable. Top it off with a good olive oil, some flaky sea salt, and freshly-ground pepper, and you´ll have a rich, flavorful starter using just a few ingredients.

Truffle Burrata with Portobello and Endive Salad served on a small plate
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Close-up of Truffle Burrata with Portobello and Endive Salad

You can even make your truffle burrata a little more sophisticated by combining it with a portobello and endive salad. The bitterness and crispiness of the endives fit perfectly with the creamy cheese. This is a very simple and quick, yet posh recipe to serve as a starter.

Truffle Burrata with Portobello and Endive Salad served on a small plate. Wine glasses in the background
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Truffle Burrata with Portobello and Endive Salad
Truffle Burrata with Portobello and Endive Salad served on a small plate
  • Save
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TRUFFLE BURRATA WITH PORTOBELLO AND ENDIVE SALAD

The combination of soft, creamy burrata, with the earthy flavor of truffles is unbeatable!
Course Starter
Cuisine French, Italian
Keyword Mushrooms, Quick Starter, Salad, Truffle Oil
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 people

INGREDIENTS

Truffle Burrata

  • 2 large burrata halved, or 4 small burrata
  • 4 portobellos cut into thin strips
  • 1 endive cut into fine strips
  • 4 tablespoons olive oil plus a little more for frying the portobellos
  • 2 tsp black truffle oil
  • A little flaky sea salt
  • A little black pepper

INSTRUCTIONS

Truffle Burrata

  • Heat olive oil in a skillet, add portobellos and cook them on one side over high heat for approx. 4 minutes, without moving them too much, until they are golden brown and slightly crisp on the bottom and tender on the top. Add a pinch of salt and arrange directly on serving plates. Sprinkle endives on top and place burrata in the center of the vegetables. Drizzle with olive and truffle oil, season with flaky sea salt and fresh black pepper. Serve immediately while mushrooms are still warm.

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I’m Andrea – chef, recipe creator and the soul of this blog. I’m all about flavorful dishes that you make with passion to treat yourself and your loved ones.

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