NOPI’s burrata and citrus pairing inspires a home version with warm pistachios and a little honey.
An original WYNCH recipe idea inspired by NOPI / Ottolenghi.
Ingredients
Serves 2
- 1 burrata, 150 g
- 2 oranges
- 25 g pistachios
- 1 tsp coriander seeds
- 1 tsp honey
- 1 tbsp olive oil
- 1 tsp white wine vinegar
- salt and pepper
Method
- Peel the oranges with a knife and slice. Roughly chop pistachios and lightly crush coriander seeds.
- Toast pistachios and coriander in a dry pan for 2 minutes. Remove from the heat and stir in honey and oil.
- Season oranges with vinegar and a little salt. Add the burrata, tear it open and spoon over the warm crunch. Finish with pepper.
Which wine style works?
A dry Vermentino from southern France brings freshness to the burrata and oranges.
The inspiration
NOPI / Ottolenghi · Burrata mit Blutorange und Koriandersamen. View source.
Our own adaptation, not an original restaurant recipe or a collaboration. This recipe idea has not yet been kitchen-tested. The image is AI-generated.
