Burrata with Alba White Truffle

Fresh burrata and Beleaev Alba White Truffle (Magnatum Pico)   come together in a dish defined by purity, contrast and restraint.
The soft, milky centre of the burrata allows the aroma of white truffle to unfold naturally — delicate, fleeting and unmistakably luxurious.

This is a dish of immediacy: simple, seasonal and meant to be enjoyed without delay.

Preparation: 5 minutes • Cooking: none

Ingredients for 2-4 people

• 1 fresh burrata  

• 10 g Beleaev Alba White Truffle (Magnatum Pico), fresh  

• A small handful of micro basil  

• Extra virgin olive oil  

• Fine sea salt  

• Olive bread, to serve

Method

1. Place the burrata on a serving plate and allow it to come slightly closer to room temperature.

2. Season lightly with fine sea salt and drizzle with a little extra virgin olive oil.

3. Using a truffle slicer, shave the white truffle finely over and around the burrata.

4. Finish with micro basil and serve immediately with olive bread.

Tip

White truffle should never be cooked.
Avoid overpowering oils or salts — its aroma is fragile and reveals itself best when paired simply and served fresh.

BELEAEV note

Alba white truffle is enjoyed at its peak within minutes of slicing.
Slice directly at the table whenever possible.