Italian

Matt Preston's burrata with pickled zucchini and basil oil

Name: Matt Preston's burrata with pickled zucchini and basil oil recipe
Yield: 4
Cuisine: /italian
Ingredients: 530g zucchini; 1 tbs lemon juice and finely grated lemon zest, to serve; 125ml olive oil; 250.00 ml basil leaves; 40.00 ml creme fraiche; 1 burrata, drained; Sliced chargrilled sourdough, to serve

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P42 Burrata with pickled zucchini and basil oil

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by Matt Preston

delicious. senior editor

Feb 27, 2023

“For me, this dish exemplifies the delicious simplicity of Italian summer food… and adding the creme fraiche delivers that creamy richness, even if your burrata doesn’t!” – Matt Preston.

3 (530g) zucchini, sliced into ribbons using a mandoline
1 tbs lemon juice and finely grated lemon zest, to serve
1/2 cup (125ml) extra virgin olive oil
1 cup basil leaves
2 tbs creme fraiche
1 burrata, drained
Sliced chargrilled sourdough, to serve

Method

1.

Place half the zucchini ribbons in a large bowl. Season with a pinch of salt flakes and gently toss. Stand for 5 minutes. Add lemon juice and toss gently to coat. Stand for 10 minutes.
2.

Meanwhile, whiz oil and 1 tsp salt flakes in a blender for 2 minutes until pale yellow and emulsified. Add basil and whiz for 2-3 minutes until smooth (there will be specks of green).
3.

Dollop creme fraiche onto the centre of a serving plate. Top with burrata. Drain pickled zucchini and toss with remaining raw zucchini. Arrange around burrata. Split burrata open and drizzle with a little of the basil oil. Season with freshly ground black pepper and sprinkle with lemon zest. Serve with remaining basil oil and chargrilled sourdough on the side.