Italian

Herb and chilli burrata with grissini

Name: Herb and chilli burrata with grissini recipe
Yield: 4
Cuisine: /italian
Ingredients: 1 tsp fennel seeds; 1 garlic clove, finely chopped; 20.00 ml finely chopped rosemary leaves; 1/2 tsp dried chilli flakes; 165ml olive oil; 82.50 ml baby capers, rinsed, drained, well dried; 2 x 200g burrata balls (substitute buffalo mozzarella); Grissini, to serve

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by delicious. team

delicious. team

Aug 08, 2018

"Herbaceous warm olive oil makes creamy burrata even more irresistible" - Charlotte Binns-McDonald.

1 tsp fennel seeds
1 garlic clove, finely chopped
1 tbs finely chopped rosemary leaves
1/2 tsp dried chilli flakes
2/3 cup (165ml) extra virgin olive oil
1/3 cup baby capers, rinsed, drained, well dried
2 x 200g burrata balls (substitute buffalo mozzarella)
Grissini, to serve

Method

1.

Place fennel seeds in a small saucepan over medium heat and lightly toast, shaking the pan, for 3-4 minutes or until fragrant. Transfer to a mortar and pestle, then roughly crush. Reduce heat to low and return fennel to pan with garlic, rosemary, chilli and half the oil. Cook, shaking pan occasionally, for 4-5 minutes for oil to infuse. Set aside to cool slightly.
2.

Meanwhile, heat remaining 1/3 cup (80ml) oil in small, clean frypan over medium-high heat. Add capers and cook, stirring regularly, for 2-3 minutes or until golden and crisp. Remove capers using a slotted spoon and drain on paper towel. Place burrata in a serving bowl, pour over the warm herb and chilli oil, and top with capers. Serve with grissini.