Chefs' Recipes

Scampi with burrata and ’nduja

A recipe for scampi with burrata and 'nduja by Fratelli Paradiso restaurant in Sydney.

  • 15 mins preparation
  • 10 mins cooking
  • Serves 4
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Scampi with burrata and ’nduja
"Soft, sweet and hot – need we say more?"


  • 2 tbsp olive oil
  • 200 gm 'nduja, skin removed (see note)
  • 4 scampi (about 40gm each)
  • 4 buffalo burrata (about 150 gm each), drained, at room temperature (see note)


  • 1
    Preheat a char-grill over high heat. Heat half the oil in a frying pan over medium-high heat, add 'nduja and stir occasionally until fragrant and slightly darkened (3-5 minutes), set aside and keep warm.
  • 2
    Meanwhile, brush scampi with remaining oil and grill, cut-side down, turning once, until golden and just cooked through (2-3 minutes each side). Season to taste, scatter with 'nduja and serve with buffalo burrata.


'Nduja is a spreadable salami available from select butchers and delicatessens. Burrata, meaning "buttery", is a fresh Italian cheese available from select delicatessens. If unavailable, substitute buffalo mozzarella.
This recipe is from the May 2010 issue of