We all know burrata and cherry tomatoes, right? But have you ever tried burrata with strawberries and balsamic? A real treat! A fresh and tasty summer dish, prepared in only fifteen minutes, with just two minutes on the stove! I assure you that you will savor a unique harmony of flavors!
To prepare this dish, I used Val Venosta strawberries, whose harvest just started last week! While strawberries can be found earlier elsewhere, Val Venosta strawberries are available from early June to mid-September, as they are mountain strawberries. And it’s this distinctiveness that gives them their special aroma. They are very sweet, and their size depends on the variety.
Their complex aroma is perfect with the delicacy and creaminess of burrata!
If you like Val Venosta strawberries, also try these recipes of mine:
- Difficulty: Easy
- Rest time: 10 Minutes
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 12 oz strawberries (Val Venosta)
- 5 tbsp balsamic vinegar
- 1 tbsp honey
- to taste salt
- to taste pepper
- 4 burrata (4.2 oz each)
- to taste extra virgin olive oil
- leaves basil
Steps
Wash and dry the strawberries, remove the stem, and cut each strawberry into four wedges.
Place the balsamic vinegar in a small saucepan with the honey and a pinch of salt. Bring to a boil, stirring, and boil over high heat, stirring constantly, for 1-2 minutes until it thickens. Add the strawberries and stir. Bring back to a boil and let it boil for a minute, stirring. Then remove from the heat and let it rest for about ten minutes.
In the meantime, prepare a platter with the burratas cut in half, using your hands. Then add 2 tablespoons of balsamic strawberries on each burrata, drizzle with a little extra virgin olive oil and some fresh basil leaves, and serve.
Tips
You can serve the burratas with either warm strawberries or cold strawberries. If you like, serve everything with slices of toasted bread.
