Burrata with green relish

AT A GLANCE

  • Serves 6 people

"Burrata is a creamy fresh cow's milk cheese of stretched curd and cream inside a mozzarella skin," says Brigitte Hafner. "It goes really well with this fresh and fragrant relish. Serve it with toasted crusty bread drizzled with lots of extra-virgin olive oil."

  • 2 burrata (about 200gm each)
  • To serve: crusty bread
  •  
  • Fragrant green relish
  • 1 tbsp coriander seeds
  • 2 tsp cumin seeds
  • ¾ cup (loosely packed) coriander, coarsely chopped
  • ½ cup (loosely packed) flat-leaf parsley, coarsely chopped
  • ½ long green chilli, finely chopped
  • 2 tbsp coarsely chopped roasted skinned hazelnuts
  • 1 garlic clove, crushed
  • 125 ml (½ cup) extra-virgin olive oil, plus extra to serve
  • Juice of 1 lemon
01   For green relish, dry-roast coriander and cumin seeds (4-6 minutes), grind in a coffee grinder or with a mortar and pestle, then combine in a food processor with herbs, chilli, garlic, nuts and oil and blend to a paste. Add a few grinds of black pepper and sea salt to taste. Just before serving add lemon juice to taste and a dash more olive oil. Serve over the burrata with crusty bread.

Topics:

PARSLEY, CHEFS' RECIPES, BURRATA, CORIANDER, APPETISER, AUTUMN, CUMIN, HAZELNUTS, VEGETARIAN, DRINK SUGGESTION, ITALIAN, CHILLIES

Recipe:

BRIGITTE HAFNER AND STEFANO DE PIERI

Photography:

MARK ROPER

Styling:

LISA FEATHERBY

Drinking Suggestion:

2013 THE WANDERER CHENIN BLANC, YARRA VALLEY. , suggested by JAMES BROADWAY

FEATURED IN

May 2014

May 2014

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