Make this burrata al tartufo, then check out our burrata and tomato salad, burrata bruschetta and more Italian starter recipes.

Burrata means buttery in Italian and, after one taste, it’s easy to understand why. Break the mozzarella casing and out oozes stracciatella – stretched curd or ‘pasta filata’, mixed with cream. Ave Mario sources from Emanuele Cammarota in Puglia, a supplier it has worked with for more than seven years.


  • 2 burrata
  • olive oil, for drizzling
  • truffle, to garnish (optional)
  • crispbreads, to serve


  • 100g mushrooms
  • 25ml sunflower oil, plus 1 tsp
  • 10g truffles, minced


  • STEP 1

    First, make the truffle sauce. Blitz the mushrooms in a mini food processor until very finely broken down. In a medium frying pan, warm 1 tsp sunflower oil over a medium heat. Once hot, fry the mushrooms for 3-4 mins or until reduced and just cooked through. Remove from the heat and allow to cool before combining with the remaining sauce ingredients. Transfer to the fridge and leave to infuse for a few hours, ideally overnight.

  • STEP 2

    To serve, put the truffle sauce into a large piping bag fitted with a small nozzle (or, if using a disposable piping bag, snip off a small hole for squeezing out). Pierce the base of each burrata, and use the piping bag to fill with the sauce until each burrata is extra plump, being careful not to overstuff. Dress with drizzles of oil, shavings of truffle, if using, and cracked black pepper and salt. Serve with crispbreads.

Check out more great starter recipes

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