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Oranges and Burrata.jpg

This is a riff on Ottolenghi's famous dish. It's light, fragrant and delicious!


(for 2)

  • 2 burrata balls (about 2" diameter)

  • 4 tbsp olive oil (or a bit more)

  • 4 tbsp sweet vermouth

  • 4 tbsp balsamic vinegar (preferably a syrupy one)

  • 1 tbsp honey

  • 3/4 tbsp lavender or a sprig of rosemary

  • 2 tbsp coriander seeds

  • 1 smashed garlic clove

  • 2-3 mandarin oranges (I used Satsuma) - can also use blood oranges, or regular oranges

  • flaky sea salt

  • micro basil or chiffonade of basil for garnish

  • 4 slices prociutto

  • baby salad greens

Toast coriander seeds in dry sauté pan until slightly colored and fragrant. Set aside.


Place the oil in a small saucepan with lavender or rosemary sprig, garlic, and 3/4 teaspoon of salt. Bring to a simmer over medium-low heat and remove at once. Stir well and set aside until completely cool.

In another saucepan, place vermouth, balsamic and honey.  Bring to boil and simmer until slightly thickened.  If using syrupy balsamic this will take less time. 

Trim the tops and tails off the oranges. Cut down the sides of the oranges, following their natural curve, to remove the skin and white pith. Slice into rounds, not quite 1/2 inch thick, and remove any seeds.

Spoon oil onto each plate creating large circle tower the outer edge. Inside that spoon the vinegar mixture. Over that, divide the orange slices between the plates, slightly overlapping, and place a burrata ball alongside. Place two slices of prosciutto and some salad greens onto each plate. Spoon the coriander seeds over the cheese and orange, top with basil chiffonade or micro-basil, left whole.


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