Poke “Italiano” con Burrata e Pesto, a Mediterranean reinterpretation of the trendy Hawaiian bowl, combines the freshness of raw vegetables with the creamy, decadent heart of Apulian cheese and the aromatic vibrance of Genoese basil. While the traditional poke relies on raw fish and soy sauce, this version celebrates the “Bel Paese” by swapping tropical ingredients for the gold of the Italian soil. Imagine a base of fragrant rice topped with sun-ripened cherry tomatoes, crunchy Sicilian pistachios, and a centerpiece of artisanal burrata that, when broken, releases its silky stracciatella to meld with a velvety pesto sauce.
This dish represents the modern Italian “Insalata di Riso” (rice salad) evolved for a global palate. It is a sensory journey that starts with the bright green scent of fresh basil and ends with the buttery, milky finish of high-quality dairy. Perfect for a chic summer lunch or a nutritious dinner, it highlights the importance of “materia prima” (raw ingredients). By using traditional components like Pesto alla Genovese and Burrata di Andria, we transform a fast-food concept into a gourmet experience that remains deeply rooted in Italian regional excellence. It is special because it proves that Italian flavors are versatile enough to conquer any contemporary food trend without losing their soul.
Ingredients
For an authentic experience, choose high-quality Italian products, preferably with DOP (Protected Designation of Origin) labels. Serves 4
- Rice: 300g (1.5 cups) of Carnaroli or Basmati rice.
- Burrata: 2 large Burratas (approx. 250g / 9 oz each) or 4 small ones.
- Pesto alla Genovese: 150g (5 oz) of fresh basil pesto.
- Cherry Tomatoes: 200g (7 oz), preferably Pachino or Datterini, halved.
- Arugula (Rucola): 100g (3.5 oz), washed and dried.
- Pistachios: 50g (1.7 oz), toasted and roughly chopped (Bronte pistachios are best).
- Extra Virgin Olive Oil: 2 tablespoons (fruity variety).
- Mortadella or Bresaola (Optional): 150g (5 oz) sliced into ribbons for added protein.
- Zucchini: 1 medium, thinly sliced or spiraled.
- Sea Salt and Black Pepper: To taste.
Instructions
- Cook the Rice: Rinse the rice under cold water to remove excess starch. Boil in salted water according to package instructions until “al dente.” Drain and spread on a tray to cool quickly. Drizzle with a little olive oil to keep grains separate.
- Prepare the Vegetables: Wash and halve the cherry tomatoes. If using zucchini, sauté them briefly in a pan with a drop of oil for 2 minutes just to soften, or keep them raw for extra crunch.
- The Pesto Base: If your pesto is very thick, loosen it in a small bowl with a tablespoon of olive oil or water to create a drizzling consistency.
- Assemble the Base: Divide the cooled rice into four deep bowls. Place a handful of fresh arugula on one side of the rice.
- Add the Toppings: Arrange the cherry tomatoes, zucchini, and the optional Mortadella or Bresaola in separate sections over the rice, creating a colorful palette.
- The Centerpiece: Place half a Burrata (or one small whole one) in the center of each bowl.
- Final Touch: Drizzle the Poke “Italiano” con Burrata e Pesto generously with the pesto sauce. Sprinkle the chopped pistachios and a crack of black pepper over the top. Serve immediately at room temperature.
Chef’s Tips for Poke “Italiano” con Burrata e Pesto
To master this Poke “Italiano” con Burrata e Pesto, the temperature of the ingredients is vital. Never serve the burrata straight from the fridge; let it sit at room temperature for at least 30 minutes so the heart becomes fluid and creamy.
- Common Error: Using poor quality pesto. If you cannot make it fresh, ensure the store-bought version uses extra virgin olive oil and Pine nuts, not sunflower oil or cashews.
- Substitutions: For a vegan version, replace burrata with a high-quality almond-based “mozzarella” and use a vegan pesto without cheese.
- Wine Pairing: This dish pairs beautifully with a crisp, aromatic white wine. A Vermentino di Gallura from Sardinia or a Falanghina from Campania offers the necessary acidity to balance the richness of the cheese.
- Texture Balance: Always include a “crunch” factor. If you don’t have pistachios, toasted pine nuts or even crushed taralli crumbs work wonderfully.
Regional Notes, History & Cultural Insights
The concept of the “Poke” might be Hawaiian, but the philosophy behind the Poke “Italiano” con Burrata e Pesto is 100% Italian. It draws heavy inspiration from the Insalata di Riso, a staple of Italian summers since the mid-20th century. Historically, rice cultivation in Italy is concentrated in the North (Piemonte and Lombardia), but the toppings of this bowl take us on a trip to the South.
Burrata is a relatively young cheese, born in the early 20th century in Andria, Puglia. It was created as a way to repurpose the “stracciatella” (shredds of mozzarella soaked in cream) by encasing them in a “bag” of pasta filata. You can learn more about its fascinating production on the official Consorzio della Burrata di Andria IGP website.
Combining this southern delicacy with Pesto alla Genovese from Liguria creates a “North-meets-South” harmony. In Italy, the “Poke” trend exploded in cities like Milan and Rome around 2018, leading chefs to create “Italianized” versions to satisfy a public that demands local provenance. If you enjoy this fresh approach to grains, you might also like our guide to Insalata di Pasta Mediterranea.
Conclusion
The Poke “Italiano” con Burrata e Pesto is more than just a bowl; it is a celebration of freshness and Italian lifestyle. It’s the perfect dish for those who want a healthy, modern meal without sacrificing the deep, comforting flavors of traditional Mediterranean ingredients. Bring a piece of the Italian summer to your table today and let the creaminess of the burrata transport you to the sun-drenched coasts of Puglia.
