Burrata cu oua si gremolata de lamaie

Sunt dimineti de weekend care merita sa inceapa altfel — cu o farfurie care arata ca la restaurant, miroase a lamaie si patrunjel proaspat si are burrata cremoasa in centru. Burrata cu oua si gremolata de lamaie este exact acel preparat pe care il faci o data si dupa care nu mai concepi brunch-ul fara el! Gremolata — acel mic secret al bucatariei italiene — transforma complet acest preparat. O combinatie simpla de patrunjel proaspat, usturoi si coaja de lamaie, amestecate cu parmezan, care adauga prospetime, aciditate si caracter peste bogatia burratei si cremozitatea oualor. Este contrastul perfect intre cald si rece, intre cremos si crocant, intre intens si proaspat. Simplu, rapid si absolut spectaculos — Burrata cu oua si gremolata de lamaie este preparatul perfect pentru un brunch de weekend, o cina usoara sau oricand vrei sa impresionezi cu ceva cu adevarat deosebit. Italia intr-o farfurie, in mai putin de 15 minute! 🇮🇹✨

🎬 Jump to Video 🇬🇧 Jump to English version

INGREDIENTE (pentru 2 portii)

Pentru gremolata:

6 fire patrunjel verde proaspat
20 grame parmezan
1 catel de usturoi
coaja de la ¼ lamaie bio, fara partea alba

Pentru oua:

2 oua
100 ml smantana dulce
2 lingurite chilli macinat in ulei
sare

Pentru servire:

2 bucati burrata aproximativ 125 grame fiecare
paine prajita

Incepem cu gremolata — se face rapid si poate fi pregatita din timp. Punem in blender patrunjelul verde proaspat impreuna cu parmezanul, usturoiul si coaja de lamaie rasa fin. Blenduim cateva secunde pana obtinem un amestec cu textura de firimituri fine si parfumate — nu o pasta, ci un amestec usor granulos, plin de arome. Dam deoparte.

Intr-o tigaie mica antiaderenta turnam 50 ml de smantana dulce, adaugam o lingurita de chilli macinat in ulei si un praf de sare. Amestecam usor si lasam pe foc mediu pana incepe sa se incalzeasca. Spargem cele doua oua direct in tigaie peste smantana calda, cu grija sa nu spargem galbenusurile. Acoperim cu un capac si gatim la foc mic pana cand albusul este complet inchegat iar galbenusul ramane curgator si cremos — aproximativ 3-4 minute.

Pe fiecare farfurie asezam cate o bucata generoasa de burrata — lasam sa se deschida usor, sa curga crema alba si catifelata. Presaram deasupra gremolata pregatita — parfumul de lamaie si patrunjel va umple instantaneu bucataria. Asezam cu grija ouale cu smantana si chilli alaturi si completam cu felii de paine prajita crocanta.

Servim imediat, cat totul este cald si proaspat — primul gust este o explozie de cremos, picant, proaspat si intens, toate laolalta intr-o imbucatura perfecta!

Detaliile video ale retetei:

Daca ti-a placut aceasta reteta de burrata cu oua si gremolata de lamaie, te invitam sa incerci si alte retete inspirate:

English version

Burrata with Eggs and Lemon Gremolata

There are weekend mornings that deserve to start differently — with a plate that looks like it came from a restaurant, smells of lemon and fresh parsley and has creamy burrata at its centre. Burrata with eggs and lemon gremolata is exactly that dish — the one you make once and after which you can no longer imagine brunch without it! Gremolata — that little secret of Italian cuisine — completely transforms this dish. A simple combination of fresh parsley, garlic and lemon zest, mixed with parmesan, that adds freshness, acidity and character to the richness of the burrata and the creaminess of the eggs. It is the perfect contrast between warm and cold, between creamy and crunchy, between intense and fresh. Simple, quick and absolutely spectacular — Burrata with eggs and lemon gremolata is the perfect dish for a weekend brunch, a light dinner or any time you want to impress with something truly special. Italy on a plate, in less than 15 minutes! 🇮🇹✨

INGREDIENTS (for 2 servings)

For the gremolata:

6 sprigs fresh flat-leaf parsley
20 grams parmesan
1 garlic clove
zest of ¼ organic lemon, no white pith

For the eggs:

2 eggs
100 ml heavy cream
2 teaspoons chilli in oil
salt

For serving:

2 portions burrata approximately 125 grams each
toasted bread

We start with the gremolata — it comes together quickly and can be prepared ahead of time. Place the fresh parsley together with the parmesan, garlic and finely grated lemon zest in a blender. Pulse for a few seconds until you get a mixture with the texture of fine, fragrant breadcrumbs — not a paste, but a slightly granular mixture, full of aroma. Set aside.

In a small non-stick pan, pour 50 ml of heavy cream, add one teaspoon of chilli in oil and a pinch of salt. Stir gently and leave over medium heat until it starts to warm up. Crack the two eggs directly into the pan over the warm cream, being careful not to break the yolks. Cover with a lid and cook over low heat until the whites are fully set and the yolks remain runny and creamy — approximately 3-4 minutes.

On each plate, place a generous portion of burrata — let it open gently, allowing the white, velvety cream to flow. Scatter the prepared gremolata on top — the scent of lemon and parsley will instantly fill the kitchen. Carefully place the eggs with cream and chilli alongside and complete with slices of crispy toasted bread.

Serve immediately, while everything is warm and fresh — the first taste is an explosion of creamy, spicy, fresh and intense, all together in one perfect bite!

If you enjoyed this burrata with eggs and lemon gremolata recipe, we invite you to try other recipes for inspiration: Turkish Eggs (Çılbır), Avocado & Burrata Toast or Oeufs en Cocotte with Creamy Spinach.

ENJOY OUR RIDE!

Haide si pe Instagram!