Broccoli & Burrata, with warm anchovy & caper dressing
FYI: Burrata is a fresh Italian cheese, made from mozzarella and cream. The outer shell is solid mozzarella while the inside contains both mozzarella and cream.
1/3 cup olive oil
one sprig of rosemary
4 sprigs of thyme
one small chili
one clove of garlic, minced
one small onion, small dice
2-3 anchovy fillets
3 tbls capers
one lemon
bunch of broccoli
one round of burrata
high quality olive oil
Maldon salt
cracked black pepper
Gently heat olive oil with rosemary, thyme and chili slit in half. After 3 or 4 minutes add the garlic and onion, sauté on medium heat till onion is soft and slightly caramelized. Add anchovy fillets and mix till the heat melts them. Add the capers, mashing them a bit in the pan to release their liquid and allow them to be incorporate into the onions. After about 2 minutes turn heat off and add the juice and zest of one lemon. Remove the sprigs of thyme and rosemary.
Blanch broccoli in salted water till al dente, I like to add a little olive oil to the water as well, the broccoli becomes brighter from it. Toss the blanched broccoli in the warm vinaigrette and arrange on a platter. Cut the burrata into wedges and add to broccoli.
Finish off with some primo olive oil, Maldon salt and freshly cracked pepper.
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