Description
Burrata Pugliese with Citrus Salsa Verde has a zesty, creamy freshness that makes for a delicious summertime snack when served with fresh crusty bread or crackers. You need just 5 ingredients and 20 minutes – and you’re ready to serve!
Ingredients
Units
Pantry Staples
- 2 tsp sea salt
- 2 tsp white or golden unrefined sugar (honey can be used too)
- 2 Tbsp rapeseed oil or a light neutral olive oil suitable for dressings
5 ingredients
- 2 lemons, whole and unwaxed*
- 1 grapefruit
- 30g roasted hazelnuts
- 1 ball burrata
- 10g fresh parsley
For serving:
The burrata can be enjoyed as is or with crusty bread or crackers.
Instructions
- Wash the lemons well, then halve and slice thinly. Remove any seeds. Add the lemons, sugar, salt and 100 ml of water to a pot and cook over a medium-low heat with the lid on until the lemon rinds are soft. This typically takes between 5 and 10 minutes. Add a little more water if you need to, in order to prevent the lemons from catching on the bottom of the pan.
- While the lemons are cooking, segment the grapefruit. Start by slicing off the top and bottom of the grapefruit and standing it upright on a sturdy surface. Then, proceed to slice away the peel in strips, following the curved contour of the fruit while cutting downwards. Aim to remove as much of the pith as possible.
- Once the lemon jam has finished cooking, remove it from the heat and spoon it into a small jar. It will keep for 5-7 days in the fridge, and the freezer for 6 months.
- To segment the grapefruit, hold the peeled fruit in your palm and take the knife in your other hand. With precision, make two cuts along the inner walls of each segment, gently releasing the slices and any juice into a bowl below. Drain off about 30 ml of grapefruit juice for your salsa verde into a small bowl. Slice the segments into bite sized pieces and discard the excess juice, or save it for other use.
- Finely chop your parsley and add it to the bowl with the grapefruit juice. Add 1 Tbsp of the salty lemon jam to your salsa verde, along with the olive oil. Stir to combine all the salsa verde ingredients together then season to taste.
- Place the burrata onto a plate. Using a sharp knife or your hands, split the ball, then spoon the salsa verde over the gooey stracciatella middle.
- Scatter over roasted hazelnuts and serve as is or with toast or crackers
Notes
Toasted / roasted hazelnuts work best with this recipe, but if you could only find raw hazelnuts, it’s easy enough to toast them yourself. In a medium skillet, over medium heat add your hazelnuts and toast until golden brown. This takes between 5 and 10 minutes, and you will need to stir occasionally so that they don’t burn. Then remove from heat, allow to cool and use as directed in the recipe.
- Prep Time: 20 minutes