BURRATA

By Adam Rickett, Head Chef at Euro.

Ingredients

  • Fresh burrata
  • Preserved or fresh grapes
  • Pine nut ‘granola’ (see below)
  • Good quality olive oil
  • Prosciutto crisps (see below)
  • Herbs to garnish

Pine nut ‘granola’

  • 2006 pine nuts
  • 1 tbs good quality maple syrup
  • 1/2 tsp chopped parsley
  • A pinch of flaky salt
  1. Toast the pine nuts in a hot oven until lightly golden brown
  2. Roughly chop the pine nuts until broken down but still quite chunky
  3. Toss with the maple syrup, parsley, and salt
  4. Spread the granola out on a baking sheet and dry in a 140°C oven for 15/20 mins until granola is dry and crunchy

Prosciutto crisps

  1. Lay slices of prosciutto on a baking tray lined with baking paper
  2. Cook until crisp in a 160°C oven, roughly 10/12 minutes

To Serve

  1. Tear the burrata roughly in half and generously season with flaky salt and freshly cracked black pepper
  2. Arrange in a bowl and sprinkle the pine nut granola over the top
  3. Add five or six preserved or fresh grapes and a couple of shards of the prosciutto crisps
  4. Dress with good quality olive oil and garnish with whatever herbs you have available