Smoked Burrata Truffle
Delicate burrata is drizzled with black truffle oil and minimally cold-smoked over cherry wood to preserve its creamy filling. The delicate interplay of smoke, earthy truffle, and milky burrata creates an extraordinary taste experience. This recipe demands precision and quick work as burrata is very delicate.
Ingredients(for 1 kg)
Instructions
Smoking Preparation
20 minutesFill the cold smoke generator with cherry wood dust and cool the smoker to below 14 °C – place ice cubes in a tray underneath if needed. Remove burrata from its brine only directly before smoking and gently pat dry with paper towels without applying pressure.
Cold Smoking
30-45 minutesPlace burrata on a fine mesh rack. Allow cold smoke to act at a maximum of 14 °C for 30-45 minutes. Do not touch or move the ball during this time. Monitor temperature continuously.
Finishing & Plating
5 minutesPlate the smoked burrata immediately after smoking. Generously drizzle with truffle oil, scatter sea salt flakes and freshly ground pepper over the top, and garnish with fresh basil leaves. Serve immediately – do not store.
Pro Tip
Keep the smoke as cool as possible – best to position the cold smoke generator far from the cheese or place ice cubes in the smoker to keep the temperature stably below 14 °C.
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