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No-cook dinners · 15 minutes

Burrata with Citrus, Fennel and Pistachio

Blood orange and cara cara wheels plus shaved raw fennel take the place of tomatoes, so burrata gets its brightness and crunch in the months when tomatoes are a lost cause.

Prep
15 min
Cook
none
Total
15 min
Serves
4
Jump to recipe
VegetarianGluten-freeEgg-freeNo cooking

Burrata with tomatoes is a summer thing, and the rest of the year it deserves better than pale, mealy slices. Winter citrus is the answer. Blood oranges bring a berry-like tartness, cara caras are sweet and low in acid, and together they look like stained glass on the plate.

Shaved raw fennel adds a cool, anise-y crunch, pistachios add salt, and a thin drizzle of honey ties the cream and the citrus together. It takes 15 minutes, most of it slicing oranges, and it looks like you went to considerably more trouble.

The recipe

Burrata with Citrus, Fennel and Pistachio

Prep 15 min · Cook none · Total 15 min · Serves 4

Ingredients

Tap to tick off as you go.

Method

  1. Step 1: Temper the burrata

    Take the burrata out of the fridge first thing so it loses its chill while you prep; cold burrata tastes like very little.

  2. Step 2: Peel and slice the citrus

    Cut the top and bottom off each orange, then slice away the peel and white pith following the curve of the fruit. Slice into ¼-inch wheels and pick out any seeds.

  3. Step 3: Dress the fennel

    Toss the shaved fennel with the lemon juice and a pinch of salt and let it sit for a couple of minutes to soften slightly.

  4. Step 4: Arrange the plate

    Overlap the citrus wheels on a platter, tuck the fennel in and around them, and set the burrata in the middle.

  5. Step 5: Finish and serve

    Drizzle with olive oil and honey, scatter over the pistachios, fennel fronds and Aleppo pepper, and season with flaky salt and pepper. Tear the burrata open at the table and serve with crackers or bread.

Good to know

  • Do the citrus on a cutting board with a groove, or over a plate. Pour any juice that collects over the burrata at the end.
  • A mandoline is the easiest way to get fennel thin enough to bend. If using a knife, halve the bulb and slice it as thin as you possibly can.
  • Drizzle the honey from a height in a thin stream so it streaks across the plate rather than pooling on the cheese.

Swaps

Burrata
Torn fresh mozzarella or whole-milk ricotta, seasoned with salt and olive oil
Honey
Hot honey for a sweet-spicy finish, or maple syrup
Blood oranges
Ruby grapefruit, mandarins or any mix of winter citrus
Pistachios
Toasted hazelnuts or almonds from a bag

Questions people ask

Is burrata vegetarian?

It depends on the rennet. Many burratas use animal rennet, but several US brands use microbial or vegetable rennet, so check the ingredients list or the brand’s website.

When are blood oranges in season?

In the US, blood oranges are usually in stores from about December through April, with the best color in late winter.

How do you serve burrata?

Let it come to room temperature for about 20 minutes, set it whole on the plate, and cut or tear it open just before eating so the creamy center spills over everything around it.

Get the blood oranges, cara cara oranges and fennel from a farmer.

This recipe is only as good as what goes in it. Find a farmers market or CSA farm near you, or get a produce box delivered when there’s no market this week.

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