Burrata is a fresh Italian cheese made from mozzarella & cream. The outer shell is solid mozzarella, whilst the inside contains both mozzarella and cream, giving it an unusual, soft texture. Served with sautéed wild garlic, roasted baby leeks, toasted hazelnuts and heritage tomatoes this makes a great starter. I had something very similar at the Camber Well Arms in London An old colleague is now running this award winning pub, they have some great ideas.
Preparation: 10 minutes
Cooking: 5 minutes
Serves: 4 people
Ingredients
- 4 Burrata
- 10 leaves or so of washed Wild Garlic
- 12 Baby Leeks
- Heritage Tomatoes - chopped
- Extra Virgin Olive oil (I like to use the Barbera Extra Virgin Olive Oil for this)
- Wild Garlic Oil
- Hazelnuts
Method
Roast the leeks in a hot oven with olive oil for approx 5 mins till wilted down & slightly charred.
Toast the Hazelnuts and chop roughly.
Make sure the cheese is at room temperature.
Sauté the wild garlic with a little oil, add the roasted leek, chopped heritage tomato & hazelnuts..
Serve with the Burrata on the top with the Extra Virgin Olive Oil and black pepper.
