Strawberries with burrata in a salty and sweet version

Is there something that the burrata does not go well with?

We doubt it: its creaminess brightens up both pasta dishes and salads, pizzas or focaccias, its very mild touch of acidity combines perfectly with olives or salted foods such as anchovies, simply on a slice of toasted bread it is a delicacy and also goes great with vegetables -tomato , we are looking at you, but also at a sautéed sweet onion from Fuentes de Ebro- both raw and roasted.

We won't call this a recipe because it would be too much for even the most accomplished recipe-crackers like us: call it a “lucky combination of ingredients” and so happy.

The point is that the sweetness of the strawberry is great with the unctuous cheese, and with very little else we can get both an appetizer -almost, almost a salad, if we add a little arugula- as well as a delicious dessert.

We just have to decide what we want to season this duo with and in five minutes we have it ready.

The slight reddish color that can be seen on the burrata in the photo is the result of letting some of the strawberries rest with a little sherry vinegar to enhance its sweetness (and incidentally to obtain a flavored vinegar and a small game of textures).

This technique can be used for both the sweet and savory versions, and without leaning towards one or the other: try it with a good drizzle of rich olive oil on top and then decide if you need to add something else.

Time:

5 minutes

Difficulty:

Finding good strawberries and good burrata.

Ingredients

For 4 people (as a starter or dessert)

• 300g strawberries

• 1 burrata of 250 g

For the sweet version

• Honey, brown sugar, grated chocolate, extra virgin olive oil, mint…

For the salty version

• Normal or Maldon salt, extra virgin olive oil, arugula, sherry vinegar or balsamic vinegar from Modena, freshly ground pepper, basil...

Instructions

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