Teresa Välimäki, one of our favourite chefs, created a delicious summer dinner for Alpen Edelweiß after receiving a “mystery box” product package from us. Our summer theme has been delicious dinners at the summer cabin, where you have time and the best possible environment to enjoy good food. Teresa accepted the challenge and created a fabulous meal with our truffle mayonnaise, preserved truffles, hazelnuts and truffle pearls. This burrata tomato salad recipe uses Trifulè preserved truffles and Tartuflanghe Perlage truffle pearls. The recipe can be found at the end of the article.

Burrata is a creamy fresh cheese with a fat content of up to 44-60%. Its creaminess makes it ideal for salads, pasta, pizza or even risotto. Like mozzarella, it is packed in brine. It can be eaten whole or sliced. Burrata is also excellent on bread. Burrata is often served with pungent herbs, pesto varieties or strong flavoured dishes, because although its own flavour is relatively mild or soft, it brings out the flavour of the other ingredients nicely.

In Teresa Välimäki’s recipe, the tasty burrata is marinated with truffle and served with a tomato salad and truffle pearls. Our absolute favourite!

Wine recommendation Teresa’s own wine Viini[ni].

Teresa Välimäki is a Finnish food multitalented entrepreneur who works as a chef, food writer and content director at Foodyallen. Food is her passion – just like it is for us at Alpen Edelweiß! Her cooking principles are simplicity and fresh, high-quality ingredients, which is why her recipes are so popular. One of his latest projects is Le Cookbook, “A little piece of the atmosphere and fragrance of the French country kitchen”. This is what we are going to explore next! What we love about Teresa, apart from her food philosophy, is her warmth and openness to new ventures, of which this participation in the Alpen Edelweiß summer campaign is a perfect example. Thank you Teresa!

Truffle marinated burrata and tomato salad – by Teresa Välimäki

Teresa Välimäki

Delicious creamy truffled burrata on a light summer tomato salad.

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Prep Time 5 minutes mins

Cook Time 5 minutes mins

Additional Time 5 minutes mins

Total Time 5 minutes mins

Course English recipes, Salad

Cuisine Alpine, Italian

Servings 4 people

Calories 150 kcal

Ingredients

  

• burrata:
• 200 g burrata
• 1 dl French cream
• 1 teaspoon of chopped preserved truffle or a few drops of good quality truffle oil
• 1 teaspoon of black truffle pearls optional
• 2 teaspoons lemon juice
• a pinch of salt
• tomato salad:
• 3-4 large ripe tomatoes
• 100 g different coloured mini tomatoes
• 2 small summer onions with stems
• a pinch of salt and a pinch of sugar
• 2 tablespoons olive oil
• 1 dl fresh sweet peas
• black pepper
• for the finishing touch:
• a handful of fresh basil
• 1 tsp black truffle pearls optional

Instructions

 

• Drain the burrata in a colander. In a bowl, mix together the truffle or truffle oil, truffle flakes, lemon juice and a pinch of salt. Gently swirl the burrata in the crème fraîche so that it is thoroughly coated in the mixture. Leave to stand.
• Slice the tomatoes and chop the mini tomatoes. Finely chop the spring onions and their stems. Arrange the tomatoes and onions in layers in a pretty dish and sprinkle with salt and sugar. Drizzle with olive oil.
• Add the peas and season with black pepper. Tear the burrata with the cream of rattan on top. Finely chop or grate the basil. Finish the salad with basil and black truffle pearls.

Notes

Serve the salad cool in the summer

Keyword Burrata, Salad, Tomato, truffle