Nduja with Burrata

By Lee Jackson ↣ Published on: June 22, 2024

Italian food shines when it’s simple. In this recipe, smoky, spicy nduja meets creamy burrata and fresh basil for a dish that’s bold, balanced and effortless.

Great Italian cooking depends on quality ingredients. This dish uses just three essentials—nduja, burrata and basil—each contributing a distinct note: heat and smokiness from the nduja, silky creaminess from the burrata, and bright herbal lift from the basil.

Nduja is a spreadable Calabrian sausage seasoned with spicy local chiles. It melts into a vivid, oily sauce when gently warmed, similar to Spanish sobrassada in texture and flavor. That rendered fat is intensely flavorful and pairs beautifully with mild, creamy burrata.

Burrata is a ball of mozzarella filled with stracciatella (shredded mozzarella in cream). Its light, milky flavor and luxurious texture make it a perfect match for the boldness of nduja.

Warm the nduja just enough to release its oils, spoon it into a shallow dish, set the burrata on top and finish with a fresh basil leaf — a simple combination that tastes like the essence of Italy. It makes an elegant appetizer year-round and shines in warm weather.

What’s Ahead?

Why it works?

Simplicity – This pairing is minimal but powerful. Gently warmed nduja melts into an aromatic, spicy oil that contrasts perfectly with the silky burrata for a truly satisfying bite.

Stuff You’ll Need

Just three key ingredients—plus optional extras if you like. High-quality components will give the best results.

• Nduja – available as a sausage or in jars. Warm it gently to release its oils and create a rich sauce.
• Burrata – a soft cheese you can find in most supermarkets. Soft mozzarella works as an acceptable substitute.
• Basil – use fresh small leaves for the best aroma. Oregano, marjoram or even mint can work as alternatives.

How to and tips

• Heat – Warm nduja in a small pan over medium heat. Break it up so it melts into a thick, sauce-like oil. The rendered fat carries most of the flavour, so use it all.
• Arrange – Spoon the warm nduja into a shallow bowl, place the burrata on top and finish with basil. A light drizzle of olive oil or a grind of black pepper can be added if desired, but taste the nduja first as it may already be well seasoned.

Serving Suggestions

• Serving – This recipe is for one serve. For larger groups, give each guest their own burrata for an appetizer portion.
• Bread – Serve with plenty of crusty bread for dipping into the nduja oil. This also works well as a light lunch with a green salad on the side.

Ready to get started?

There’s very little prep here, which is the point. For an appetizer I usually allow one whole burrata per person; halve the ball for smaller portions. For parties, arrange multiple burrata on a large platter and increase the nduja proportionally. It’s quick to prepare and delivers generous flavour with minimal effort—an impressive crowd-pleaser. Enjoy.

More Italian recipes

If you enjoyed this simple nduja and burrata dish, try other Italian favourites from the collection for more inspiration.

• Pasta al Radicchio & Pancetta
• Nduja Risotto
• Nduja Ragù with Penne
• Peach & Burrata Salad
• Pinsa Romana
• Pasta with Salami
• Vitello Tonnato
• Pallotte – Cacio e Uova (Bread & Cheese Balls)
• Sicilian Spring Onion & Pancetta
• Bagna Cauda (Anchovy & Garlic Sauce)
• Aeolian Salad (Sicilian Tomato Salad)
• Roast Lamb with Anchovies and Garlic

This recipe uses affiliations and may receive a commission based on your activity (link clicks). Learn more.