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Burrata di Puglia with Courgette and Balsamic Vinegar

 Italia on a plate 


Every once in a while I enjoy treating myself with Italian specialities – just so that it reminds me of the amazing beauty of this magnificent country. There’s no secret that wherever I go in this big world, my heart still beats for the country where I have always felt like home. Although I was born in Romania, and lived there until four years ago – when I moved to London – I somehow always felt Italy the most closest to my heart. Maybe it is for its exuberant cities,  or maybe for its villages where the nature paints a magnificent picture at every step, or perhaps it is for it’s never-ending blue sea-shores, with smooth and fine sand. I guess I’ll never know what it is exactly – it is just like a passionate love story: you never know when or why it begun, you just know that it will be in your heart forever.

This plate is my celebration of everything Italian: a celebration of simple and pure ingredients that stand out by themselves, offering you an exquisite and sophisticated taste. Burrata di Puglia was first made in 1920’s at a farm in Andria, in the south of Italy. Traditionally it’s made of buffalo milk, but there are also variations, made of cow’s milk. The exterior texture is similar with that of mozzarella, but the interior is soft and rich and creamy – and this is what makes burrata so special. 

The recipe is simple, and it would serve two persons as a starter, or one person if it is served as a main course. It is a summery plate, filled with all the richness and sophistication of Italy.

Burrata di Puglia with courgette and balsamic vinegar

Prep 10 mins


  • half of a yellow courgette
  • half of a green courgette
  • one piece of Burrata di Puglia
  • one teaspoon of aged balsamic vinegar
  • one tablespoon of extravirgin olive oil
  • micro-herbs
  • Maldon salt
  • black pepper


  • Slice the courgettes lenghtwise with a peeler or a mandoline.
  • Place the courgettes on a plate and then place the burrata in the center and add some micro-herbs on top.
  • Drizzle the olive oil and blasamic vinegar, then add a pinch of Maldon salt and some freshly groung black pepper.

Andra Constantinescu

I am a classically trained chef, with a BSc in Culinary Arts and a Masters Degree in Food Business Management.

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