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Peach burrata recipe

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Published:
10:00 a.m. July 31, 2022



You may be surprised to learn that most of the mozzarella consumed in this country is made in the UK (over 70%). Not so with its cousin burrata – a thing of beauty, and the Rolls Royce of soft, creamy Italian cheeses. To me too much of the mozzarella we eat in the UK is relatively tasteless and chewy. Whereas burrata is rich, soft, flavorful and wonderfully creamy.

Burrata originates from Puglia (the heel of Italy), but is also produced in the UK. For example, the Laverstoke Park Farm version is made in Hampshire and available in most quality supermarkets. Burrata starts out like mozzarella and is made with hot buffalo milk and rennet. However, what is different is that the hot curd is then made into a bag. The remaining mozzarella is added with the cream before closing the bag.

There are few things more indulgent in Italy than having prosciutto, burrata and extra virgin olive oil for breakfast. It pairs so well with most deli meats, crusty bread, pasta and, of course, salad. I really hope you enjoy the recipe below for a simplified version of one of our current dishes, which is a little summer corker. It’s designed to be a starter, but if you wanted to turn it into a nice lunch or a light supper.

Burrata with peach, honey and hazelnut

(For 2 people)

Ingredients

1 burrata

1 ripe peach

50g hazelnuts

1 small shallot, finely chopped

50ml honey

125ml olive oil

25ml balsamic vinegar

10 sprigs of lemon thyme

Method

Roast the hazelnuts in a preheated oven at 140°C for 15 to 18 minutes until golden brown, then let cool completely.

Cut the “cheeks” from the peach by cutting each side of the stone, then thinly slice the cheeks. Your knife will need to be sharp for this job!

Chop the hazelnuts (or briefly pass through the food processor).

Cut the burrata in half and season the center with a good pinch of sea salt.

Arrange the burrata and the peach on a plate.

Mix the hazelnuts, shallots, honey, olive oil, balsamic and lemon thyme leaves then season your salad. Serve at room temperature.

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