Burrata
- 125 g Piece (drained slightly)
- Extra Virgin Olive Oil for Marinating Cheese
- Freshly Ground Black Pepper Seasoning Marinating
- Sea Salt for Seasoning/Marinating
Burrata Roast Red Pepper Sherry Vinegar Gastrique Ovendried Tomato Basil, Cumin Micro Herbs
Robert Kirk
10th April 2020
Burrata Roast Red Pepper Sherry Vinegar Gastrique Ovendried Tomato Basil, Cumin Micro Herbs
60 min
Italian Cheese Course Anti Pasti
Ingredients
Method
Burrata
Slightly drain and marinate in advance with freshly cracked black pepper sea salt and Quality Extra Virgin Olive oil.
Red Peppers 1/2 ea
Lightly oil and season char evenly on charcoal grill. Cover for 20 minutes then peel and deseed (do not rinse under running water) Season lightly oil again and mark well on grill slice into strips.
Oven Dried Cherry Tomatoes
Using Ripe Cherry Tomatos on the Vine, score small x in bottom of each leave small part of stem on for decoration, blanch for apx 10 seconds in boiling water, Refresh immediately in ice water.
Peel skin upwards but don't totally remove (like flower petal
Marinate with sugar Sea Salt ground Black Pepper and picked thyme place in low oven overnight to dehydrate appx 50% to concentrate flavor. Alternatively under heat light or Dehydrator
Sherry Gastrique
Caramelize 20 g of Turbinado sugar in a heavy bottom Sauce pan, Deglaze with 100 ml finest quality Sherry Vinegar, Cook until syrupy. Pour over grilled peppers.
For Service
1. Place well marinated Burrata on plate,
2, Slightly warm through Red Peppers Gastrique. Lay peppers in parralel lines around Cheese drizzle extra juice/ gastrique on peppers. Top Cheese with 3 pc semi dried tomato. Garnish with torn basil and sprouts
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