3. While some recipes—like the confit duck leg with cherry mustard and kohlrabi slaw—are more labor intensive, not all require spending serious time in the kitchen. I subbed the sherry vinegar for red wine vinegar because it's what I had on hand, and next time will add some toasted slivered almonds for a little crunch. This recipe is featured in the story, A Simple, Make-Ahead Menu from Ottolenghi’s Latest Cookbook, sponsored by Ten Speed Press. Absolutely wonderful! Instructions: 1. The latest fashion news, beauty coverage, celebrity style, fashion week updates, culture reviews, and videos on Vogue.com. Chef Yotam Ottolenghi, famous for his London restaurants, is also known the world over for his best-selling cookbooks, like the vegetarian Plenty and Plenty More, and for his approachable Middle Eastern–influenced recipes that yield deliciously complex flavors. The best new culture, style, and beauty stories from Vogue, delivered to you daily. Enter one of our contests, or share that great thing you made for dinner last night. 2. Slow roasted tomatoes are cooked with olive oil and garlic and served with a bright basil oil and creamy burrata. The outside is firm mozzarella, the inside an oozy combination of stracciatella and cream. Thread 5 or 6 grapes onto each skewer. One of the more simple dishes is actually a perennial Nopi favorite: burrata with blood orange and lavender oil. If you can't get hold of burrata, balls of mozzarella make an absolutely fine alternative." Arrange the grape skewers to lean against them—2 per portion—and spoon 1 1/2 teaspoon of the marinade over the cheese. Quick and easy, we ended up eating it for dessert! Slice into 8 rounds, 3/4-inch thick, and remove the seeds. Sprinkle with the remaining 1/2 teaspoon of fennel seeds, garnish with a sprig of basil, and serve. Don't throw away the marinade; you'll need it when serving. Burrata can be paired with all sorts of flavors—citrus fruit or juice, sweet balsamic, peppery arugula, or toasted spices. This was really good! Food52 (we cook 52 weeks a year, get it?) https://food52.com/recipes/77876-ottolenghi-s-burrata-with-grilled-grapes-basil Vogue may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. Mix well and marinate for at least 1 hour and up to 1 day. It is is reprinted from Simple, by Yotam Ottolenghi with Tara Wigley and Esme Howarth, with permission from our partner Ten Speed Press. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Marinated only 1 hour and it was perfect. This recipe is consistently on the weekday rotation. Spoon the coriander seeds and lavender oil over the cheese and orange, top with basil leaves—tearing them as you go—or micro-basil, left whole, and serve. Code: YAY20*exclusions apply, "Burrata—which means "buttered" in Italian—is one of life's great pleasures. Cut down the sides of the oranges, following their natural curve, to remove the skin and white pith. or 2 medium oranges. Stir well and set aside until completely cool, then add the coriander seeds. A Simple, Make-Ahead Menu from Ottolenghi’s Latest Cookbook. https://www.foodandwine.com/appetizers/antipasto/cheese/burrata-recipes Remove from the heat. Alternatively, arrange on a platter to serve a crowd. Put the grapes in a medium bowl with vinegar, oil, garlic, sugar, 1 teaspoon of the fennel seeds, 1/4 teaspoon of flaked salt, and plenty of pepper. Regular oranges, for those who want to keep things simple, also work very well.”, Burrata With Blood Orange, Coriander Seeds, and Lavender OilServes 4, Ingredients:2 T olive oil1 1/2 tsp. © 2020 Condé Nast. For his latest title, Nopi: The Cookbook, named for his London fine-dining restaurant, he partnered with head chef Ramael Scully to create 120 recipes of “restaurant food.” Translation: recipes a bit more complex than those on offer in his previous two titles. https://www.greatbritishchefs.com/collections/burrata-recipes The combination of the three is unsurprisingly good. All rights reserved. Special deals, thoughtful surprises,big wows—now through Sunday. Use a sharp serrated knife to trim the tops and tails off the oranges. Place a grill pan over high heat and ventilate your kitchen well. Bring to a simmer over medium-low heat and remove at once. To revisit this article, visit My Profile, then View saved stories. It’s one of those, ‘not really a recipe-recipe… —Food52. Use of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20) and Your California Privacy Rights. “What Scully and I have attempted to do is to modify and simplify Nopi’s recipes without losing their essential core,” Ottolenghi writes. This is an absolutely wonderful recipe. dried lavender1/2 small clove garlic, crushed1 T coriander seeds, toasted2 blood oranges (11 oz.) When ready to serve, tear the balls of burrata in half and place one-half on each plate. Divide the orange slices between the plates, slightly overlapping, and place a burrata ball alongside. https://www.abeautifulplate.com/12-delicious-burrata-recipes Instructions:1. Place the oil in a small saucepan with the honey, lavender, garlic, and 3/4 teaspoon of salt. is a food and home brand, here to help you eat thoughtfully and live joyfully. Ad Choices. If you want to get ahead, marinate the grapes in the fridge for up to 1 day before grilling. Place the oil in a small saucepan with the honey, lavender, garlic, and 3/4 teaspoon of salt. We made this dish while in Spain and it was a show stopper! “Customers come to Nopi for this dish alone. Here, sweet red grapes are skewered and grilled—a method that is as simple as it is impressive. clear runny honey3/4 tsp. “Bittersweet 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. I did the skewers of grapes under the broiler until starting to split, turning once. We sell about 1,000 each month!” writes Ottolenghi. Once hot, add the grape skewers in batches and grill for 2 to 3 minutes, turning after 1 1/2 minutes. Bring to a simmer over medium-low heat and remove at once. 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