By Beleaev Family | International Caviar & Gourmet, Head Office London | beleaev.com
Orecchiette with caviar and burrata is the dish that combines two creamy luxuries with the briny pop of caviar pearls. Twelve minutes, three luxury ingredients, restaurant-quality result.
Key Takeaways
- Use proper Puglian orecchiette
- Burrata torn at the last moment
- 15g of [Royal Oscietra](https://beleaev.com/products/royal-oscietra-caviar-copy) per portion
- Lemon zest brightens
- Build to order
The Ingredients
Serves 2
- 200g orecchiette
- 1 ball fresh burrata (around 125g)
- 30g unsalted butter
- 1 tbsp extra virgin olive oil
- Zest of 1 lemon
- 30g Royal Oscietra
- 1 tbsp finely sliced chives
- Sea salt and black pepper
The Method
1. Boil orecchiette in salted water to packet al dente.
2. Drain. Toss with butter, olive oil, lemon zest, salt, pepper.
3. Plate in warm shallow bowls. Wait 60 seconds.
4. Tear half the burrata over each portion.
5. Top with 15g caviar each. Scatter chives. Serve immediately.
Tips
Tear burrata fresh.
Wait before caviar (above 60C ruins pearls).
Don't add cheese on top.
Lemon zest, not juice.
Variations and Pairings
With Beluga: 25g of Beluga XXL per portion.
With smoked salmon: Add 30g cold-smoked salmon ribbons.
Wine pairing: A flinty Vermentino.
For more pasta, see our tagliatelle with caviar recipe.
Frequently Asked Questions
What's burrata?
Mozzarella shell filled with cream and stracciatella. Tear at last moment.
Different pasta?
Orecchiette is best (catches sauce). Penne or rigatoni work.
How much caviar?
15g per portion.
Orecchiette with caviar and burrata is one of those weeknight dinners that feels properly indulgent. Discover Beleaev's caviar collection at beleaev.com.
Beleaev is an international caviar and gourmet house headquartered in London, with fulfilment hubs across the UK, Europe, the UAE, and the United States. We deliver responsibly farmed Beluga, Oscietra, Sevruga, and Kaluga caviar to customers in each region within 24 to 48 hours.
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