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- Dish type
- Chilled soup
Gazpacho made entirely with green vegetables and herbs - cucumber, basil, oregano - and served well chilled with creamy burrata cheese.
1 person made this
- 1 large cucumber, sliced
- 2 cloves garlic, sliced
- 40g basil leaves
- 2 tablespoons fresh oregano leaves
- 120ml water, plus more as needed
- 60ml rice vinegar, or more to taste
- 60ml olive oil
- 1 pinch cayenne pepper
- salt and freshly ground black pepper to taste
- 225g burrata cheese
MethodPrep:10min ›Extra time:1hr5min › Ready in:1hr15min
- Place all the ingredients except for the cheese in a blender and puree till smooth. Strain through a fine strainer, pressing everything through with a spoon. There should be just a few tablespoons of fiber and rough bits.
- Cover and refrigerate until well chilled, 1 or 2 hours.
- Ladle the gazpacho into chilled bowls and garnish each bowl with some burrata cheese. Drizzle with a few drops of olive oil and serve
Reviews & ratingsAverage global rating:(3)
Reviews in English (3)
Served this as a prelude to Chef John's simple Chicken Parmesan for a dinner for six. Just as written. Easy - delightful - well received. Everyone enjoyed.-02 Mar 2018
Tip - the strained fiber still tastes very good. I freeze the strained bits in an ice cube tray and use them to flavor other soups, stocks, etc. The Gazpacho Verde is flavorful and refreshing. The perfect summer soup!-21 Jun 2017
One Cheese, Five Ways: Burrata
Meet burrata, mozzarella’s oozy, decadent cousin. Traditionally made from water buffalo’s milk, the orbs consist of a mozzarella shell stuffed with stracciatella, a gooey mixture of cream and curd. In addition to richness, burrata boasts a tart, slightly gamy flavor and is best eaten as close to production as possible. It pairs well with almost any summer food—here, find it spread on steak, plopped into gazpacho, and even served with French toast (trust us).
Gruyère, fig and prosciutto croissants
Straight from the oven, these hot, flaky butter croissants with melty cheese and sweet figs make a really quick, on-the-go breakfast. Prosciutto, gruyère and fresh figs is a classic combination that works beautifully as a simple salad, too.
Fiorelli with broccoli and crisp prosciutto
One of our favourite prosciutto pasta recipes, fiorelli shapes are served so simply with broccoli, sizzling garlic and crisp, salty prosciutto (pan-fried alongside the garlic). Finish with lots of shaved parmesan.
Melon and prosciutto
This simple and classic starter is not to be underestimated. The smell of the melon skin alone is enough to put you in holiday mode! Sweet, orange-fleshed melon and salty prosciutto works well together – you don’t need to add anything else.
Fontina, prosciutto and sage-stuffed French toast
‘The ultimate eggy bread’. ‘A delicious toasted cheese sandwich’. Whatever you call it, this is a seriously special comfort food recipe for four. Silky prosciutto and cheese are meant for each other, and sage tastes so aromatic when fried.
Prosciutto-wrapped halloumi with melon and mint salad
An ideal midweek meal for three, this low-calorie recipe involves wrapping each slab of halloumi in both roasted red pepper and prosciutto. Serve with a fresh and punchy melon and mint salad.
Looking for the perfect centrepiece? Make everyone happy with our prosciutto-wrapped turkey, which can be prepared two days in advance. The dry-cured ham helps keep the turkey moist and keeps the herb rub in place.
Prosciutto, borlotti and roast tomato salad
A flavoursome salad that’s easy to throw together, ready in under 30 minutes and under 500 calories per serving. Prosciutto adds velvety texture and a salty hit to this colourful midweek lunch or dinner.
Pizza with prosciutto and rocket
Homemade pizza is a great dish to add to your repertoire. This one has a simple-but-effective prosciutto and rocket topping that you throw on the pizza as it comes out hot from the oven.
Peach, prosciutto and mozzarella salad
This summery salad is an Italian classic. The ingredients list is short, so make sure you get a really ripe, sweet peach, good-quality prosciutto and fresh mozzarella. It’s a wonderful combination of flavours.
Italian flatbreads with peach, prosciutto and mozzarella
Like pizzas, these pillowy treats can be cooked on the barbecue or griddle. Make the dough, then cook and top with fresh peaches, Italian cheese and salty slices of prosciutto (dry-cured ham always works well with fresh fruit).
Green gazpacho with burrata and prosciutto
A vibrant gazpacho recipe with punchy jalapeños, crispy prosciutto (bake it in the oven) and creamy burrata. Chilling this summery soup will allow its flavours to develop fully. You could use red tomatoes, but you won’t get as vivid a colour.
Prosciutto-wrapped chicken breast with puy lentils
Try our easy-but-impressive chicken wrapped in prosciutto recipe. Perhaps the most popular way to use prosciutto in cooking, the dry-cured ham keeps the chicken breasts moist and conceals a creamy, goat’s cheese layer underneath.
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LADY BURRATA: 6 RECIPES TO LEARN HOW TO EXALT IT
With a very light, compact layer and a soft heart, its perfect on its own, better if with friends, for recipes with burrata, the adjective is a must.
Originally from Puglia, now also available in Hong Kong, the burrata is the summer element you were waiting for. Perfect to take home with friends, it is an excellent alternative to the full and slippery bottle of wine.
Do not be fooled by its innocent appearance: what appears to be a simple knot of mozzarella is a sinful ingredient, capable of transforming even the noblest bruschetta into an original recipe.
Perfect on a slice of toasted bread, garnished with a touch of olive oil to balance the creaminess, impeccable to season a summer pasta accompanied by confit tomatoes, today we explain how to compose recipes with fresh burrata recipes that will amaze your guests.
GREEN GAZPACHO WITH BURRATA
In summer, you know the desire to turn on the stove reaches historic lows, and the idea of operating the oven doesn't even go through the antechamber of the brain. Why not try using our burrata to accompany a very green summery gazpacho?
MACCHERONI WITH TOMATO, ANCHOVIES, AND BURRATA
If you are daredevils, and fires don't frighten you, these macaroni with tomato sauce, salty anchovies, burrata stracciatella, and toasted bread powder, pine nuts, and caraway seeds are the ones for you. Yes, there seem to be many ingredients, but the result is surprising.
CROSTINI WITH FLOWERS OF PUMPKIN, BURRATA, AND ALICI
Are you thinking about preparing some appetizers for an evening based on air conditioning and a TV series? You should try the burrata declined in a couple of recipes to put on or spread on bread. An example: Crostini with courgette flowers, burrata, and anchovies before the flowers become extinct until next season.
BURRATA CREAM WITH PEPPERS AND CRUMBLE WITH ANCHOVIES
Or the burrata and anchovies combo that also returns in the burrata cream with peppers and crumble to the anchovies.
Want the perfect balance between the flavor of the anchovies and the creaminess of Madama Burrata? Either, because the sin of gluttony is a dangerous thing, and this dairy product is, according to many, noble, lustful, and with a story to tell.
TAGLIATELLE WITH BURRATA CREAM AND CONFIT TOMATOES
If you prefer a quick and easy recipe, we recommend this whole-wheat tagliatelle with burrata cream and tomato confit.
It will be enough to combine them with a dry and not too structured wine, in order to have the dream dinner of a midsummer night.
RISOTTO Venere, FILLETS OF ANCHOVIES FROM THE CANTABRIAN SEA, and BURRATA
Last, but not least, this risotto with Venere rice, Cantabrian anchovy fillets, and burrata to prepare when returning from vacation lets you continue dreaming of beach holidays and days with lots of light.
Ingredients in Burrata Panzanella
Bread. As mentioned before, you want to use a heartier bread. For this version I used an asiago ciabatta, but leftover baguette, sourdough, focaccia, or anything similar will work great. If you have stale day-old bread you can do that. I actually prefer to use fresh bread or day-old bread and take it a step further by making croutons.
All I do is toss the bread with a little bit of olive oil, salt, and garlic powder.
Tomatoes. The more beautiful the tomatoes, the better! But obviously you can use whatever your market is carrying this time of year. For varying textures, colors, and sizes, I like to use a combination of pretty large heirlooms and smaller heirloom cherry tomatoes.
Strawberries. I’m obsessed with the combination of strawberries and tomatoes. They’re both sweet, but in different ways, and they compliment each other perfectly.
Basil. What’s a summer salad without basil? I picked some from my backyard, but if you have other herbs in your yard (tarragon, thyme, or purple basil would) you can use those.
Burrata. Guys they have TRUFFLE BURRATA, so naturally I had to buy it. And honestly, it was the spark that starting the makings of this burrata salad. Even though the truffle flavor isn’t overly pronounced, it’s definitely there in a subtle way, and I’m here for it.
The vinaigrette we use is SUPER simple, here’s what you’ll need:
- Dijon mustard
- lemon juice
- olive oil
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With the weather warming up, here’s one refreshing way to enjoy soup during sunny days.
Local chef Dan Olson, co-owner of Railtown Catering, is sharing his recipe for a seasonal chilled green gazpacho.
In this soup, the sweetness of heirloom tomatoes and the spice of jalapeño are balanced with creamy burrata, with blackened shrimp as an optional touch for both taste and presentation.
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If you want to impress your mother with your cooking skills for Mother’s Day (May 9), here’s the recipe.
100 grams yellow tomatoes
1 cucumber, deseeded and cut into chunks
3 spring onions, chopped
1 jalapeño, deseeded and roughly chopped
1 small green pepper, deseeded and quartered
2 sticks celery, roughly chopped
1 clove garlic, peeled
cilantro, small bunch
2 tbsp sherry vinegar
3 tbsp extra-virgin olive oil
500 ml vegetable stock, cold
50 grams baby watercress (save a few leaves to garnish)
2 burrata, broken into large chunks
Put all the ingredients, except the burrata, in a bowl.
Mix and then blend in batches in a food processor.
Pour through a sieve then chill for at least 2 to 3 hours or overnight. Taste and season if needed.
To serve, pour the chilled gazpacho into four small bowls, then scoop some chunks of burrata into each.
Top with the blackened prawns and reserved watercress leaves, then drizzle with more olive oil and sprinkle with sea salt.
1 tbsp chili powder
1 tbsp paprika
1 tsp cumin
1 tsp oregano dried
1 tsp garlic powder
2 tsp brown sugar
1 tsp salt
½ tsp pepper
1 ½ lbs shrimp uncooked, peeled
1 tbsp olive oil
4 cloves garlic minced
Combine the chili powder, paprika, cumin, oregano, garlic powder, brown sugar, salt, and pepper in a bowl. Dump the mixture over the shrimp and mix well. Set aside to marinate for 30 minutes.
Heat the olive oil in a skillet over medium-high. Arrange the shrimp in a single layer and cook for 2 minutes. Flip and cook for another 2 minutes. Add the garlic, stir, and cook for 30 seconds. Finish with cilantro and lime.
1. Combine the cucumbers, bell pepper, serrano, celery, parsley, garlic and cashews or almonds in a large bowl. Working in two or three batches (depending on the size of your blender), place some of the vegetable-nut mix, all the salt, some of the vinegar, some of the olive oil and some of the water in the blender and blitz till smooth. Transfer contents to a bowl. Repeat with the rest of the vegetable-nut mix, vinegar, olive oil and water until everything is puréed.
2. To serve, ladle the gazpacho into six bowls. Drop two or three ice cubes in each. Top with some of the herbs and serve immediately.
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Cool down and beat the heat with this light and delicious green gazpacho and a crisp glass of Sicilia DOC Grillo .
- 1 Cucumber, halved lengthways, deseeded and roughly chopped
- 2 Garlic cloves, crushed
- 1 Small avocado, chopped
- 4 Tomatillos, chopped
- Bunch spring onions, chopped
- Small bunch mint, chopped
- 1 Cup Greek yogurt
- 2 Tablespoons lemon juice
- Few shakes green Tabasco sauce
- Snipped chives and cucumber slices for garnish
In a blender or food processor, combine all but the garnish ingredients until well pureed. Add water to get the soup to preferred consistency.
Chill until cold, and then serve with a cucumber slice and chive sprig. Makes 2 servings.
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