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Lentils and Burrata with Nocellara

January 06, 2022

Sometimes you want a simple at home lunch or light dinner for one or two. Utilize leftover lentils, our Nocellara, and some fresh cheese. If you want, add some crusty bread or breadsticks.

Lentils and Burrata with Nocellara

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Servings

This is a light meal which gives our Nocellara a starring role! Ingredients listed are for a meal for one, but can easily be doubled or more.

Author:

Olio Taibi

Image of Lentils and Burrata with Nocellara

Ingredients

1 cup cooked lentils, gently warmed (see note)
1 small ball burrata, brought to room temperature (see note)
flaky sea salt
pickled hot peppers, drained (see note)
chives
1 to 2 TBS Olio Taibi Nocellara Extra Virgin Olive Oil

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Directions

Place warm lentils in a shallow wide bowl or plate.
Place burrata atop lentils, and slice open the burrata, spread our gently over lentils.
Sprinkle on flaky sea salt to taste.
Place as many pickled hot peppers as you wish atop burrata.
Snip chives over the whole plate.
Drizzle Olio Taibi Nocellara Extra Virgin Olive Oil in whatever quantity your heart desires.

Recipe Note

Cook lentils however you prefer. You can also use leftover lentils from this salad, or check out our Instagram highlight on making lentils for New Year's Day.

Burrata balls come in different sizes, and your appetite for burrata should determine what size you want! Use at least 2 ounces, and up to 4 ounces for a good balance to a cup of lentils.

Sliced pepperoncino or cherry peppers are great here, as are small batch local pickled peppers with different flavors: pictured here are a combination of garlic pickled serrano, jalapeño, horn, and cherry peppers.

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Lentils and Burrata with Nocellara

Lentils and Burrata with Nocellara

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Servings

Ingredients

Directions

Recipe Note

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