Burrata Insalata Caprese

Ingredients and method, for 4 people


  • Rucola Cress
  • Lemon Cress
  • Zallotti Blossom
  • Zallotti Blossom Pearls
  • 4 pcs burrata
  • Grape seed oil
  • Pepper and salt
  • ½ can pelati tomatoes
  • 0.5 dl Shiso Purple Vinegar
  • 33 gr sugar
  • 15 gr salt
  • 1 gr saffron
  • 150 dl olive oil ex
  • 125 dl fish fumet
  • 10 gr garlic
  • 15 gr Basil Cress
  • 0,5 dl water
  • 1 dl sunflower oil
  • 20 gr flour
  • Pinch of salt


  • For the tomato coulis, add everything together and reduce until the desired thickness is reached
  • For the tuilles, blanch the Basil Cress in water, cool in ice water, then mash and mix with oil, flour and a pinch of salt, now fry a tbsp of this mixture in a Tefal pan
  • Make a green oil from Basil Cress and grape seed oil in the Thermomix. Blend to max. 60°C. then pass through coffee filter
  • Put a tablespoon of tomato coulis on plate and let it splash out a little.
  • Now break open the buratta a piece and place it on top of the coulis
  • Take all the cress varieties mentioned and insert them into the resulting crack at the top of the burrata
  • Insert the tuille and add a teaspoon of Zallotti Blossom Pearls, sea salt and freshly ground pepper

Recipe: Marc Creusen

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