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Author Notes: This recipe is a revelation - created by Yotam Ottolenghi & Ramiel Scully, this burrata dish is served at their restaurant Nopi to much acclaim. One of the most popular dishes at Nopi, the fruit changes based on the season (ie; white peaches, roasted grapes, pickled pears, etc.) but if you can get your hands on some blood oranges while they are in season, that is our favorite rendition by far. The combination of garlic, lavender & coriander along with the honey and olive oil create an alluring flavor profile that is nothing short of genius. —bella | ful-filled
- 4 burrata balls
- 2 tablespoons olive oil
- 1 1/2 teaspoons runny honey
- 1/2 small garlic clove, crushed
- 3/4 teaspoon dried lavender
- 1 tablespoon coriander seeds
- 2-3 blood oranges (enough to make 4 slices of per serving)
- flaky salt, to taste
- micro basil (or torn basil leaves) for garnish
- Place the oil in a small saucepan with the honey, lavender, 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, then add the coriander seeds.
- Use a sharp serrated knife to 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.
- Divide the orange slices between the plates, slightly overlapping, and place a burrata ball alongside. Spoon the coriander seeds and lavender oil over the cheese and orange, top with basil leaves—tearing them as you go—or micro-basil, left whole, and serve.