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Recipe: Burrata With Nectarines and Corn


A whirlwind of a 2-week, 13-city book tour, Giada De Laurentiis made a welcomed visit to Mosaic District. Sharing the flavors and stories of her native Rome, Giada celebrated her new book Giada’s Italy: My Recipes for La Dolce Vita with hundreds of adoring fans. Giving her readers authentic Italian dishes with her own signature flavors, Giada opens up her kitchen for the world to enjoy.

“Embrace every moment at the table as an opportunity for love, laughter and emotional connection.” – Giada De Laurentiis

• 2 small ripe nectarines, cut into small wedges
• 1/3 cup chopped fresh basil
• 1 fresh Fresno or serrano chili, thinly sliced
• 2 teaspoons white balsamic vinegar
• 1 tablespoon extra-virgin olive oil, plus more as needed
• 1/2 teaspoon kosher salt
• 8 slices from a rustic Italian loaf
• 4 ears of corn, shucked and silk removed
• 8 ounces fresh burrata, drained and patted dry
• 1/2 teaspoon flake salt, such as Maldon


Step 1
Place nectarines, basil, chili, vinegar, 1 tablespoon oil, and the kosher salt in a medium bowl, and combine gently. Set aside, and let mixture marinate for at least 30 minutes at room temperature or up to 2 hours in the refrigerator.

Step 2
Heat a stovetop grill pan over medium-high. Brush bread slices with oil, and grill until lightly marked on both sides, 4 to 5 minutes total. Add corn to the pan, and grill on all sides until warmed with a few charred spots. Use a sharp knife to slice kernels off cobs, and add them to the bowl with the nectarines.

Step 3
To serve, spoon the nectarine mixture onto a platter. Tear the burrata into 8 to 12 good-size pieces, and arrange them over the salad. Sprinkle flake salt evenly over burrata, and drizzle a little extra oil over burrata. Serve with the grilled bread.

Recipe from

Adapted from Giada’s Italy. Copyright © 2018 by GDL Foods Inc. Published by Clarkson Potter/ Publishers, an imprint of Penguin Random House LLC.