Ben Tish's recipe for burrata on bruschetta with zucchini and fennel compote
I love fresh Italian cheeses like ricotta, mozzarella, and stracciatella, but burrata tops the list. Burrata is basically mozzarella, which is made with cow or buffalo milk, on the outside, filled with extra creamy stracciatella on the inside; when you open it, it oozes out in the most deliciously seductive way. The super fresh cheese – the burrata is best eaten within 24 hours of being made – can be eaten very simply with bruschetta and vegetables.
Zucchini and fennel compote can be made in larger quantities, then stored in the refrigerator and served with grilled meat or fish.
For 4 peoplevery burrata fresh 4 x 120g pieces of sourdough bread 4 slices
For the vegetable compoteextra virgin olive oil garlic 1 finely chopped clove banana shallot 1 slice of bay leaf 1 rosemary 1 sprig fennel bulb 1 cored and thinly sliced zucchini 500g red wine vinegar, trimmed and thinly sliced 1 tbsp demerara sugar 1 tbsp sea salt and freshly ground black pepper marjoram leaves or oregano to serve Heat a heavy saucepan over low heat and add a drizzle of extra virgin olive oil followed by garlic, shallot, bay leaf and rosemary. Cook gently until they are very tender but without colouring. Now add the sliced fennel and cook for 5 minutes or until tender. Add the courgettes and sprinkle with vinegar, sugar and a little seasoning. Stir, then simmer everything for about 20 minutes until tender. Allow to cool before transferring to a bowl and refrigerating for at least 2 hours (or overnight).
Remove the burrata and cooked vegetables from the refrigerator. Heat a ridged cast iron grill pan. Rub the sourdough slices with extra virgin olive oil and season. Grill to color both sides. Arrange these bruschettas on plates. Spoon the zucchini and fennel stew over the bruschetta and garnish with the burrata. Season the burrata and drizzle with extra virgin olive oil, then sprinkle with marjoram leaves.
From Sicilia by Ben Tish (Bloomsbury< em>, £26)
I love fresh Italian cheeses like ricotta, mozzarella, and stracciatella, but burrata tops the list. Burrata is basically mozzarella, which is made with cow or buffalo milk, on the outside, filled with extra creamy stracciatella on the inside; when you open it, it oozes out in the most deliciously seductive way. The super fresh cheese – the burrata is best eaten within 24 hours of being made – can be eaten very simply with bruschetta and vegetables.
Zucchini and fennel compote can be made in larger quantities, then stored in the refrigerator and served with grilled meat or fish.
For 4 peoplevery burrata fresh 4 x 120g pieces of sourdough bread 4 slices
For the vegetable compoteextra virgin olive oil garlic 1 finely chopped clove banana shallot 1 slice of bay leaf 1 rosemary 1 sprig fennel bulb 1 cored and thinly sliced zucchini 500g red wine vinegar, trimmed and thinly sliced 1 tbsp demerara sugar 1 tbsp sea salt and freshly ground black pepper marjoram leaves or oregano to serve Heat a heavy saucepan over low heat and add a drizzle of extra virgin olive oil followed by garlic, shallot, bay leaf and rosemary. Cook gently until they are very tender but without colouring. Now add the sliced fennel and cook for 5 minutes or until tender. Add the courgettes and sprinkle with vinegar, sugar and a little seasoning. Stir, then simmer everything for about 20 minutes until tender. Allow to cool before transferring to a bowl and refrigerating for at least 2 hours (or overnight).
Remove the burrata and cooked vegetables from the refrigerator. Heat a ridged cast iron grill pan. Rub the sourdough slices with extra virgin olive oil and season. Grill to color both sides. Arrange these bruschettas on plates. Spoon the zucchini and fennel stew over the bruschetta and garnish with the burrata. Season the burrata and drizzle with extra virgin olive oil, then sprinkle with marjoram leaves.
From Sicilia by Ben Tish (Bloomsbury< em>, £26)
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