Burrata salad with black truffle juice reduction and porcino mushroom

Burrata salad with black truffle juice reduction and porcino mushroom

  1. Heat black truffle juice in a pan.
  2. Add mushroom flour and mix well.
  3. Gently boil for a few minutes until it reduces.
  4. On a plate, arrange the tomatoes cut into slices.
  5. Place the burrata on top and open it slightly.
  6. Distribute the truffle and porcino mushroom reduction over it, along with the chopped chives, a pinch of salt, a splash of extra virgin olive oil and it’s ready to serve!

Burrata salad with black truffle juice reduction and porcino mushroom

Burrata salad with black truffle juice reduction and porcino mushroom

Burrata salad with black truffle juice reduction and porcino mushroom

Burrata salad with black truffle juice reduction and porcino mushroom

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