Nopi’s Burrata with Blood Orange, Coriander Seeds & Lavender Oil

March 3, 2021

This is my go to dish whenever we’re in Blood Orange season. Not only is it beautiful to look at but the flavour combination is just incredible. Also, it is a simple to make (which is rather unusual for Ottolenghi) and you can prepare it ahead of time. No wonder I love serving it at dinner parties either on individual plates or on one big serving dish. Both have a wow factor and will leave your guests raving about it the next day! 😉 

This recipe has been created by Yotam Ottolenghi and Ramael Scully and is served in their London Soho Restaurant – Nopi – an à la carte restaurant serving Middle Eastern inspired sharing plates within a stylish decor. The bathroom is my favourite part: honeycomb shaped and covered with mirrors from top to bottom, it looks like a Hall of Mirrors. Just beautiful! It doesn’t come as a surprise that the ‘Burrata with Blood Orange, Coriander Seeds and Lavender Oil’ is one of the Bestsellers at Nopi – apparently they are selling a 1’000 each month!!! Their cooking book named ‘Nopi’ features many of the restaurant’s top dishes and also cocktails. Firm favourites of mine are: the ‘Coriander & Ginger Martini’, ‘Coffee & Pecan Financiers’ and the ‘Courgette & Manouri Fritters. Foodie Heaven!

Now in case you’ve missed the Blood Orange season, please don’t despair! I have made this dish with normal oranges which tasted just as good as the original. Ottolenghi and Scully also suggest to making it with: white peaches, clementines, roasted grapes and pink grapefruit…just to mention a few.

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