Burrata rolled in Kataifi pastry with unripe tomato sauce, Capocollo ham of Martina Franca and dehydrated olives
Item 1 of 1
- medium
- 4
- 60 minutes
This vibrant burrata starter from Teresa Buongiorno sees the iconic cheese wrapped in crispy kataifi pastry. Make sure you prepare the burrata last, as they are best served warm for the perfect gooey finish. The burrata sits atop a wonderfully fresh unripe tomato sauce and is garnished with basil sauce and slices of Capocollo di Martina Franca.
First published in 2015
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Ingredients
Metric
Imperial
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
SAVE RECIPE
Method
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
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
- salt to taste
- 4 basil leaves
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
- 100g of basil leaves
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
- 100g of burrata, x4
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
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