Burrata Three Ways
Italian-inspired Burrata is super easy to jazz up at home. Our friends at Farro whipped up three summery iterations, each with a lush Massimo’s burrata at the centre. Just add your favourite bread to mop up the juices!
INGREDIENTS
Slow Roasted Cherry Tomatoes
2 punnets cherry tomatoes
1 Tbsp balsamic vinegar
½ cup olive oil
A few sprigs of thyme
1 Massimo’s burrata
A few basil leaves for garnishing
Grilled Capsicum with Spicy ’Nduja Oil
3 red capsicums, cut into wedges
2 Tbsp olive oil
1 tsp wild oregano, leaves picked
2 Tbsp Calliope ’nduja
1 Massimo’s burrata
Peas, Radish, Chives, and Citrus Salad
1 cup frozen peas
1 packet snow peas, trimmed
3-4 radishes
Grated zest of 1 lemon and juice of half
2 Tbsp chopped chives
3 Tbsp extra virgin olive oil
1 Massimo’s burrata
METHOD
Slow Roasted Cherry Tomatoes
Preheat the oven to 150°C. Put the tomatoes in a baking dish with the vinegar, oil, and thyme. Season with salt and pepper and slow roast for 50 minutes. Set aside to cool to room temperature.
Bring out the burrata at least an hour before you plan on serving. Put onto a platter and break open. Spoon over the tomatoes and some of the roasting oil. Season the burrata with salt and pepper and shred over the basil leaves.
Grilled Capsicum with Spicy ’Nduja Oil
Preheat the oven to 180°C. Line a baking tray with baking paper. Toss the capsicums with the olive oil and season with salt, then put on a tray in a single layer and sprinkle over some oregano. Bake for 20 minutes, then spoon over the ’nduja, toss well, and bake for a further 10 minutes.
Bring out the burrata at least an hour before serving. Put the capsicums on a serving platter, tear open the burrata and put on top of capsicums. Spoon over some of the roasting oil. Season the burrata with salt and pepper and garnish with a little extra oregano.
Peas, Radish, Chives, and Citrus Salad
Blanch the peas in boiling, salted water for 3-4 minutes until tender, adding snow peas in the last 30 seconds. Drain and refresh in iced water. Thinly slice the radishes, then toss with the peas, snow peas, and half the chives. Stir in the lemon zest, juice, and olive oil.
Tear the burrata into pieces and put onto a platter. Season with salt and pepper. Scatter over the vegetables and the extra chives to serve,