Entrees Italian

Burrata with chargrilled radicchio and hazelnuts

Name: Burrata with chargrilled radicchio and hazelnuts recipe
Yield: 4
Cuisine: /italian
Ingredients: 1 small radicchio, quartered; 40.00 ml red wine vinegar; 40.00 ml extra virgin olive oil; 1 bunch mint, leaves picked and finely sliced, plus extra to serve; 4 balls burrata; 100g skinless hazelnuts, toasted, chopped; Crusty bread, to serve

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by Nigel Ward

CHEF

Jul 12, 2022

"There are actually 20 or 30 different varieties of radicchio. It’s really special in winter, with these nice, tightly packed heads. By grilling and dressing it you get this lovely, sweet and sour characteristic which goes nicely with burrata." – Nigel Ward.

1 small radicchio, quartered
2 tbs red wine vinegar
2 tbs extra virgin olive oil
1 bunch mint, leaves picked and finely sliced, plus extra to serve
4 balls burrata
100g skinless hazelnuts, toasted, chopped
Crusty bread, to serve

Method

1.

Heat a barbecue or chargrill pan over high heat. Add radicchio, top with a heavy weight such as a frypan and cook for 3 minutes or until charred. Turn and repeat on the other side until charred. Transfer to a chopping board and remove the core. Thinly slice and transfer to a bowl with the vinegar, oil, and mint. Season.
2.

Arrange burrata on plates, top with radicchio and its juices and sprinkle with hazelnuts and extra mint leaves. Serve with crusty bread alongside.

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