Gourmet Caprese with Burrata: The Starred Recipe
The Italian Salad in the World
The Caprese is the most iconic Italian salad: tomato, mozzarella, basil. Simple, fresh, tricolored like the Italian flag. But there's a way to elevate it to a starred gourmet dish: replace the mozzarella with Burrata di Andria DOP and refine every detail.
Classic Caprese vs Gourmet Caprese
Classic Caprese
- Mozzarella Fior di Latte
- Red tomatoes
- Basil
- Olive oil, salt
Gourmet Caprese (LAPA Version)
- Burrata di Andria DOP (creamy!)
- Colorful heirloom tomatoes (yellow, green, black)
- Fresh basil + light pesto
- Extra virgin olive oil premium
- Balsamic reduction (sweet-sour)
- Maldon salt (crunchy flakes)
- Pink pepper (decorative)
Ingredients (4 people as appetizer)
Essential
- ✅ Burrata di Andria DOP: 2 pieces of 250g LAPA (total 500g)
- ✅ Mixed heirloom tomatoes: 600-800g (4-5 color varieties!)
- ✅ Fresh basil: 1 large bunch (20-30 leaves)
- ✅ Extra virgin olive oil premium: 100ml (intense fruity!)
- ✅ Balsamic vinegar of Modena IGP: 100ml
- ✅ Maldon salt (flakes): 5-8g
- ✅ Black/pink pepper: to taste
Gourmet Optional
- ✅ Balsamic reduction: 50ml (prepared or homemade)
- ✅ Basil pesto: 50g (fresh!)
- ✅ Toasted pine nuts: 30g
- ✅ Baby arugula: 50g (bitter contrast)
- ✅ Tomato cream: 50ml (concentrated)
- ✅ Edible flowers: For decoration
Step-by-Step Recipe
1. Choose Tomatoes (FUNDAMENTAL!)
Recommended heirloom varieties:
Balsamic reduction:
Why different varieties?
- Spectacular colors (presentation!)
- Complementary flavors (sweet+sour+umami)
- Varied textures (meaty+juicy+crunchy)
- High perceived value (€3-5/kg vs €2 normal)
Why different varieties?
Quantity: 150-200g/person (600-800g for 4)
2. Prepare Tomatoes (30 min before)
Procedure:
- Wash gently (DO NOT rub!)
- Dry with paper towels
- Room temperature: Take out of fridge 30-60 min before
- Cut: - Beefsteak: Thick slices 1cm - Medium tomatoes: Slices 8mm - Cherry tomatoes: Halved or whole
- Remove seeds if excessive (optional)
- Salt lightly: Fine salt + 10 min rest (releases liquids)
- Dry excess liquid with paper
Seasonality: June-September (ONLY season! NO greenhouse winter)
3. Prepare Burrata (Last moment!)
Procedure:
Procedure:
- Room temperature: 30 min out of fridge (maximum creaminess!)
- Drain from conservation liquid
- Dry gently with paper towels
- Cut (2 options):
- Position burrata on plate
- Cross cut on top (4 wedges)
- Open gently (cream flows out!)
- Result: Spectacular creamy "flower"!
- Cut burrata in half
- Position the 2 halves on plate
- Cream visible in center
- Easier to eat
- External shell (pasta filata thick 3-5mm)
- Creamy heart (stracciatella + cream)
- When opened: cream flows out (SPECTACULAR!)
4. Prepare Balsamic Reduction (15 min)
TRICK: Salt 10 min before concentrates flavor and removes water!
Crucial timing: Burrata is opened/cut ONLY at moment of service!
Reduction recipe:
- Balsamic Vinegar of Modena IGP: 200ml
- Sugar: 20g (1 tablespoon)
- Small pot on LOW heat
- Simmer 12-15 min
- Stir occasionally
- Goal: Volume reduced 50% (100ml), syrup consistency
- Cool (thickens further!)
Option A: Whole opened burrata
5. Prepare Light Basil Pesto (10 min)
Pesto ingredients:
- Fresh basil: 30g (1 bunch)
- Pine nuts: 20g
- Parmigiano Reggiano: 30g
- Garlic: 1/2 clove (little!)
- Extra virgin olive oil: 80ml
- Salt: to taste
- Blender: basil + pine nuts + garlic + salt
- Blend 20 seconds
- Add Parmigiano
- Extra virgin olive oil in stream while blending
- Consistency: Creamy but fluid (NOT too thick!)
- Taste, adjust salt
6. Starred Plating (5 min)
Option 1: Individual Plate
- Large white flat plate (Ø 28-30cm)
- Base: Tomato slices alternating colors (outer circle)
- Center: Burrata opened as flower
- Burrata cream: Let drip on plate
- Pesto: 3-4 strategic drops (don't cover burrata!)
- Balsamic reduction: Decorative drizzle (zigzag or dots)
- Basil: Fresh leaves on top (5-6)
- Extra virgin olive oil: Generous drizzle over everything (15-20ml)
- Maldon salt: Flakes over burrata and tomatoes
- Pink pepper: Decorative grains (optional)
- Final: Scattered toasted pine nuts, baby arugula (contrast)
- Oval platter or large plate (35-40cm)
- Tomatoes: Artistic arrangement (alternating colors)
- Burratas: 2 pieces strategically positioned
- Seasonings: As above but more generous
- Presentation: Rustic-elegant
- Black/white flat plate
- Base: Tomato cream (50ml) spread
- Tomatoes: Mixed colored cubes (diced)
- Burrata: Center, opened as flower
- Pesto: Strategic drops ("rain" technique)
- Reduction: Crossed lines
- Basil: Baby leaves + flowers
- Texture: Pine nuts, salt flakes, pink pepper
- Result: 3 Michelin star chef dish!
7. Serve
Option A: Buy ready-made (€8-12/100ml, convenient!)
Option B: Make at home (economical!)
Accompaniment:
- Toasted homemade bread (absorb burrata cream!)
- Artisan breadsticks
- Rosemary focaccia
- Cut piece of burrata + tomato
- Collect burrata cream with bread
- Enjoy creaminess + tomato acidity + basil aroma!
Common Errors (and Solutions)
❌ Error #1: Cold Burrata
How to eat:
Consistency test: Must drip slowly from spoon, not liquid!
❌ Error #2: Out-of-Season Tomatoes
Storage: Glass jar, room temperature, 3-6 months
Pesto ingredients:
❌ Error #3: Too Much Seasoning
Procedure:
Use: Small decorative drops on plate (5-10ml/portion)
❌ Error #4: Burrata Cut Too Early
Option 1: Individual Plate
Option 2: Sharing Plate (Platter)
❌ Error #5: Excessive Salt
Option 3: Deconstructed Caprese (Starred!)
Timing: Serve IMMEDIATELY after plating!
Gourmet Variations
Caprese with Burrata and Prosciutto
Addition:
- Prosciutto di Parma 24 months: 8 thin slices
- Wrap burrata or arrange alongside
- Sweetness of prosciutto + creaminess of burrata = perfect pairing!
Caprese with Burrata and Melon
Fresh summer:
- Cantaloupe melon: 300g cubed
- Alternate tomato and melon
- Sweet melon + creamy burrata + balsamic acidity = flavor explosion!
Caprese with Burrata and Peaches
Fruity variation:
- Ripe yellow peaches: 2-3 in wedges
- Replace half tomatoes with peaches
- Fresh mint instead of basil
- Result: Fresh, original, summery!
Deconstructed Caprese Burrata in Glass
Elegant finger food:
- Transparent glass cups
- Layers: diced tomato, shredded burrata, pesto, reduction
- Repeat layers
- Final: basil, oil, salt
- Result: Gourmet aperitif!
Wine Pairings
Whites (Recommended)
- 🍷 Fiano di Avellino DOCG - Campanian, structured, floral
- 🍷 Vermentino di Gallura DOCG - Sardinian, saline, fresh
- 🍷 Falanghina Campi Flegrei DOC - Campanian, citrus
- 🍷 Lugana DOC - Lombard, delicate, versatile
- 🍷 Greco di Tufo DOCG - Campanian, mineral, elegant
Rosés
- 🍷 Rosato di Puglia - Light, fruity, fresh
- 🍷 Bardolino Chiaretto - Venetian, versatile
Bubbles
- 🍷 Prosecco Valdobbiadene DOCG - Fresh, light
- 🍷 Franciacorta Rosé - Elegant, creamy (burrata pairing!)
Gourmet Caprese FAQ
Burrata vs Mozzarella: What's the Difference?
Classic Mozzarella:
- Compact pasta filata
- Uniform texture
- Delicate flavor
- Price: €10-14/kg
- Pasta filata shell + creamy heart (stracciatella + cream)
- Double texture (elastic exterior, creamy interior)
- Intense, rich flavor
- Price: €18-28/kg (+80-100%!)
- Spectacular creaminess ("wow" effect!)
- High perceived value (justifies €18-25 dish price)
- Dramatic presentation (flowing cream)
- Richer flavor (gourmet experience)
How to eat:
Can I use Regular Burrata (not DOP)?
YES, but...
Burrata di Andria DOP:
- Origin certification (Andria, Puglia)
- Local milk (Puglian cows)
- Controlled artisanal production
- Guaranteed authentic flavor
- Price: €24-28/kg
- Production everywhere
- Mixed origin milk
- Variable quality
- Less creamy
- Price: €14-18/kg
Cause: Winter greenhouse tomatoes (NO flavor!)
How Much Burrata per Person?
Formula:
Industrial burrata:
For gourmet caprese appetizer (4 people):
- 2 burratas of 250g = 500g total
- 125g/person
- Presentation: 1 burrata for 2 people (sharing) OR 1/2 burrata individual
Better Traditional Balsamic or IGP?
Traditional Balsamic Vinegar of Modena DOP:
- Aging 12-25+ years
- Naturally thick (NO reduction!)
- Complex flavor, perfect sweet-sour
- Price: €40-100/100ml (!!)
- Use: Directly, NO reduction (already thick!)
- Aging 2 months - 3 years
- Liquid (needs reduction!)
- Good but simpler flavor
- Price: €8-15/500ml
- Use: Reduce to thicken
- Low/medium budget: IGP reduced (€1-2 portion)
- High/starred budget: Traditional DOP (€5-8 portion, but WOW!)
Can I prepare Caprese in Advance?
What you CAN prepare before:
- ✅ Balsamic reduction: Up to 3 months before (airtight jar)
- ✅ Basil pesto: Max 24h before (fridge, covered with oil)
- ✅ Cut tomatoes: Max 2h before (cover, fridge)
- ✅ Toasted pine nuts: Up to 1 week (airtight container)
- ❌ Open burrata: ONLY last moment (max 5 min before!)
- ❌ Salt tomatoes: Max 15 min before (release water!)
- ❌ Complete plating: Risk tomatoes wet plate, burrata dries
- Mise en place: tomatoes cut, seasonings ready
- Upon order: plate tomatoes, open burrata, season
- Timing: 3-5 minutes from kitchen to table
LAPA Products for Perfect Gourmet Caprese
Burrata di Andria DOP LAPA
- ✅ DOP Certification Protection Consortium
- ✅ Andria Production (Puglia, origin area)
- ✅ 100% local milk Puglian cows
- ✅ Daily artisanal processing by hand
- ✅ Shell: Pasta filata thickness 4-5mm (consistent!)
- ✅ Heart: Stracciatella + fresh cream (extreme creaminess!)
- ✅ Shelf-life: 7-10 days from production (very fresh!)
- ✅ Flavor: Intense, rich, slightly sweet
- 125g single: €3.50 (1 person main course)
- 250g: €6.50 (2 people appetizer) ✅ RECOMMENDED
- 500g: €12 (4 people appetizer or 2 main course)
- 1kg: €22 (restaurants, events)
- DOP certified (guarantee of origin and quality)
- Daily production (maximum freshness!)
- Abundant cream (shell/cream ratio 40/60!)
- Refrigerated delivery 24-48h (quality preserved)
- Clear shelf-life (know exactly freshness)
- Fridge 2-4°C
- In its liquid
- Consume within 3-4 days after opening package
- Take out 30-60 min before service
Premium Puglian Extra Virgin Olive Oil LAPA
- ✅ Coratina Cultivar (Puglia, intense!)
- Storage:
- ✅ Acidità (extra qualità!)
- ✅ Intense fruity (green, artichoke, almond)
- ✅ October harvest (new oil every year!)
- ✅ Light filtration (maintains organoleptic properties)
- 250ml: €12 (tasting)
- 500ml: €22 ✅ RECOMMENDED
- 1L: €40
- 3L: €110 (restaurants)
- Protagonist flavor (main seasoning!)
- Intense aroma (enhances basil and burrata)
- Dense texture ("embraces" ingredients)
- High price justified (clients appreciate quality!)
Balsamic Vinegar of Modena IGP LAPA
- ✅ IGP Certification
- ✅ 3 years aging (vs 2 months minimum)
- ✅ 60% cooked grape must (vs 20% IGP minimum)
- ✅ 40% wine vinegar
- ✅ Natural density (less cooking needed for reduction!)
- ✅ Balanced flavor perfect sweet-sour
- 250ml: €8.50
- 500ml: €15 ✅ RECOMMENDED
- 1L: €28
Cause: Salt tomatoes + burrata + seasonings
Gourmet Caprese Kit LAPA
Complete Kit (4 people):
- Burrata di Andria DOP 2x250g (500g)
- Premium Puglian Extra Virgin Olive Oil 100ml
- Balsamic Vinegar IGP Reduction 50ml (already ready!)
- Fresh basil 1 bunch
- Maldon salt 10g
- Detailed recipe + plating suggestions
Addition:
Fresh summer:
Conclusion: Caprese is Sublime Simplicity
Fruity variation:
3 final secrets:
- Burrata Andria DOP LAPA: Extreme creaminess, DOP certified, opening at moment
- Seasonal heirloom tomatoes: Colored varieties, ONLY summer, room temperature
- Delicate seasonings: Premium oil, balsamic reduction, Maldon salt final
Enjoy your Caprese!
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Enjoy your Caprese!