Burrata rolled in Kataifi pastry with unripe tomato sauce, Capocollo ham of Martina Franca and dehydrated olives

PT1H

First published in 2015
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Ingredients

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Burrata rolled in Kataifi

  • 100g of burrata, x4
  • 200g of pastry, Kataifi
  • 80g of extra virgin olive oil

Dehydrated olives

  • 300g of black olives, pitted
  • 100g of sugar
  • 300g of water

Unripe tomato sauce

  • 500g of tomatoes, unripe cherry
  • 1 carrot, finely chopped
  • 1 onion, finely chopped
  • 4 basil leaves
  • 100g of extra virgin olive oil
  • salt to taste

Basil sauce

  • 100g of basil leaves
  • 100g of extra virgin olive oil
  • 1 pinch of salt

To serve

  • 12 slices of capocollo di Martina Franca
  • 4 basil leaves, brushed with olive oil
  • 5 sun-dried tomatoes, cut into strips
1
Make the dehydrated olives the day before cooking. Place the water and sugar in a pan and bring to the boil. Add the olives and boil for a further 10 minutes – this will reduce their bitterness. Drain well and leave to dry
  • 300g of black olives, pitted
  • 100g of sugar
  • 300g of water
2
Preheat an oven or dehydrator to 90°C
3
Place the olives in a baking tray lined with greaseproof paper and bake in the oven for 4 hours. Allow to cool before blitzing in a blender until coarsely ground
4
To make the unripe tomato sauce, add the oil to a saucepan and cook the tomatoes, carrot and onions over medium heat for 15 minutes
  • 500g of tomatoes, unripe cherry
  • 100g of extra virgin olive oil
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
5
Season with salt, add the basil leaves and leave to stand for 15 minutes before blending to obtain a smooth, creamy consistency. Pass through a fine sieve and set aside
6
For the basil sauce, wash and blanch the basil leaves in 1 litre of boiling water for 3 minutes, then soak them in a bowl with 7 litres of water and 10 ice cubes. Allow to cool then drain
7
Blend the basil leaves, 5 ice cubes, the extra virgin olive oil and a pinch of salt with a hand-blender. You should obtain a liquid sauce. Pour into a jug and set aside
  • 100g of extra virgin olive oil
  • 1 pinch of salt
8
Preheat the oven to 200°C/gas mark 6
9
For the kataifi-wrapped burrata cheese, drain the burrata and dry well on paper towels
10
Lay out the kataifi pastry on a work surface and cut it into four squares of approximately 15x15 cm. Place some burrata on each square and roll it in the pastry to make balls
  • 200g of pastry, Kataifi
11
Line a baking tray with greaseproof paper and place the burrata balls on top. Add the extra virgin olive oil and bake at the top of the preheated oven for 6 minutes
  • 80g of extra virgin olive oil
12
To serve, pour some of the unripe tomato sauce into each bowl and place a burrata ball on top. Sprinkle some dehydrated olives around on top
13
Spoon the basil sauce in a circle over the burrata balls and place three slices of Capocollo ham on the sides of each plate. Place a basil leaf on top of burrata and finish with some strips of sun-dried tomato
  • 12 slices of capocollo di Martina Franca
  • 4 basil leaves, brushed with olive oil
  • 5 sun-dried tomatoes, cut into strips
First published in 2015
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