Burratas

burrata (I used Bel Gioioso) • big handful of grape tomatoes (organic preferably) • good quality olive oil • white wine vinegar • drizzle of balsamic glaze (I used Trader Joe’s) • organic fresh spearmint • salt & pepper

extra-virgin olive oil, divided, plus more for drizzling • garlic cloves, minced • cans chickpeas, undrained or 3 cups cooked chickpeas plus 3 cups aquafaba • lemon zest (from 1 large or 2 small lemons) • lemon juice (from 1 large or 2 small lemons) • finely grated Parmesan, plus more for topping • Salt and pepper • burrata, drained • basil leaves • Sourdough or baguette, for serving

Pasta (short type, e.g. rotini or fusilli) • Vodka sauce • Chorizo (ground or crumbled) • ball (about 100g) Burrata cheese • Fresh parsley (chopped) • Olive oil • Salt • Black pepper

uncooked pasta • small shallot • chili flakes • grape tomatoes halved • tomato pasta • heavy cream • olive oil • fresh basil chopped • kosher salt • black pepper • fresh burrata

pasta • fresh basil (packed) • garlic • grated Parmesan • walnut or pine nut • olive oil • lemon juice • chili flakes • salt

thick slice of sourdough bread • grape tomatoes • garlic • shallot • sugar • smoked paprika • Olive oil • butter • Salt • Pepper • burrata cheese • watercress •

premade potato gnocchi • cherry tomatoes • garlic • salt • pepper • heavy cream • Italian seasoning • Burrata • Fresh basil • Optional: Red pepper flakes

Mortadella Ham • Capicola • Burrata cheese • Pistachio Pesto, • Pita bread or flatbread/naana

thick slices (sourdough) bread • burrata or full fat buffels mozarella • ripe tomato • Some basil • pesto optional • butter

Tomato marinade • Capellini pasta • Olive oil • Burrata cheese • Basil • Salt • Black pepper

green asparagus • cherry tomatoes • oil from a jar of semi dried tomatoes or Just olive oil • lemon juice • liquid or powdered veg bouillion • Some fresh red chili put into small slitters • skallions cut lightwise • burrata,mozzarela or125 gr grated parmesan • Fleur de sel to taste • Giant couscous or quinoa for 2 persons

bread flour or 00 flour • water (65% hydration) • salt • active dry yeast or 5g fresh yeast • olive oil (optional, for dough softness) • olive oil (for folding dough before baking) • –4 slices good quality prosciutto per sandwich • large handful fresh arugula • Juice of ¼ lemon • Olive oil, salt & pepper (for arugula) • ball of fresh burrata • roasted red peppers (jarred or homemade) •

Campari Tomatoes • Truffle Burrata Cheese • Fresh Basil • Balsamic Vinegar (have fun with different flavors) • Pink & Black Peppercorns • Sea Salt

chicken cutlets thin sliced • large fresh ripe tomato cut into thick slices • garlic clove minced • All-purpose flour seasoned with Italian seasoning, salt, pepper, Romano cheese and Sriracha seasoning • Fresh basil and oregano chopped • green onions chopped • chicken broth • balls fresh Burrata mozzarella cheese sliced • balsamic vinegar • Italian seasoning for sprinkling on the cheese

eggplant, grilled & marinated (I've seen jars of this in the supermarket) • ciliegine (or bite size chunks of mozzarella or burrata). Add more or less to taste • grape or cherry tomatoes (or a couple of Roma tomatoes cut in chunks. Add more or less to taste • olive oil. I used unfiltered extra virgin but use whatever you have • white wine vinegar • fresh chopped herbs (I used oregano)

For the carrot salsa: • grapeseed oil • shredded carrots • small yellow onion, finely diced • serrano chile — stemmed, seeded and minced • tomato paste • ground cumin • ground coriander • ground fenugreek • ground cinnamon​ • smoked paprika • garlic cloves, finely grated •

Flour Tortillas • Mexican blend shredded cheese • Large cans whole pinto beans • large can red or green enchilada sauce (I prefer green) • Cream cheese • vegetable oil (approx) • Salt & Pepper

Parmesan cheese • goat cheese crumbled • balls of burrata quartered (can substitute with mascarpone, ricotta, or mozzarella cheese) • Angel Hair pasta • baby Portobella mushrooms • heavy cream • salt and pepper • chopped garlic (1 medium clove) • olive oil • chopped parsley for garnish and flavor • Optional -- Cooked chicken or shrimp

red chilli, deseeded and finely chopped • ball mozzarella or burrata, torn into pieces • shallots, finely chopped • extra virgin olive oil • zest 1 lemon • red wine vinegar (balsamic vinegar) • sugar • tomatoes, diced • fresh basil leaves, torn to serve • salt and pepper, to taste • spaghetti

Warm Water • all-purpose flour • bread flour • Olive Oil • Olive Oil for the bowl • Salt: • active dry or instant yeast • Sugar

prosciutto crudo • walnut bread • figs • water • burrata, quartered • rocket leaves • extra virgin olive oil • aceto balsamico di Modena IGP • sugar

large courgettes • lemons • large handful basil leaves • pistachios • pine nuts • chilli flakes • burrata cheese

cherry tomatoes halved • garlic cloves unpeeled • medium onion finely chopped • olive oil • White Wine Vinegar • th tsp salt / sea salt • black pepper powder • oregano • small burrata ball • fresh basil sliced • lemon juice • honey •

burrata and black truffle tortellini • asparagus • Creamy mushroom and sage sauce

Spaghetti • water • dried hot chillies, finely chopped • garlic, finely chopped • tomato paste • tomato passata • freshly ground sea salt • freshly ground black pepper • or so of extra virgin olive oil • Stracciatella (inside of 1 burrata)

Paleta de Cebo de Campo Ibérica 50% Raza Ibérica • cooked sushi rice • (1/2) burrata • marinated globe artichoke pieces, drained • wild rocket • Balsamic glaze

type 0 flour • water • basil pesto • grated 18-month-aged Parmigiano Reggiano PDO • Fresh cherry tomatoes • burrata • fresh baker’s yeast or 15 g dried yeast • extra-virgin olive oil • salt • sugar