Burrata is very rich it oozes lactic sweetness, and is brilliant against strong flavours such as sweet peppers and salty capers. The fennel gives the dish a hint of aniseed as well a giving it a crunch. I have just one word Delicious.
4 red peppers
Olive oil
sea salt and black pepper
1 medium fennel bulb
4 tablespoons lemon, juice
2 tablespoon finely chopped parsley
handful of Basil leaves
about 12 mint leaves torn
5 tablespoons extra virgin olive oil
275g Burrata
12 Anchovies chopped
2 tablespoon capers drained
METHOD
Preheat the oven to 190°C
Place the pepper halves in a roasting tin, drizzle with plain olive oil and season. Roast for 30 minutes or until Soft and slightly scorched. Leave to cool. Then cut into strips.
Trim the tips of the fennel then halve the bulb lengthways. Cut the core of each piece and remove any tough or discoloured outer leaves. Put about 3 tablespoons of the lemon juice in a bowl. Slice the fennel really finely, you need wafer thin slices. Toss in the lemon juice.
Mix the herbs together with the extra Virgin oil, half a tablespoon of the lemon juice. Taste and adjust seasoning.
Lift the Burrata out of its liquid and set it on kitchen paper, this prevents the milky liquid running into the Olive Oil.
To serve: Place the Burrata on a serving plate with the fennel and peppers alongside. Scatter on the anchovies and the capers, then spoon over the herb dressing. Lightly dress the Burrata with more extra Virgin oil and serve immediately
Original recipe Diana Henry “How to eat a peach”
Leave a Comment