TO START
Burrata with baby marrows and olives
Although this feels indulgent, it is a very simple throw-together dish and makes the most of fresh summer flavours.
Serves 6 • Prep 5 min • Cook 15 min
- 1 medium baby marrow and 6 baby baby marrows, sliced 2 mm thick or use 2 small)
- 2-3 tbsp light olive oil
- 3 tbsp extra virgin olive oil
- Zest and juice 1/2 lemon
- 2 tsp white balsamic or white wine vinegar
- 1/2 red chilli, finely chopped
- 2 x 150 g balls burrata or use good-quality buffalo mozzarella)
- 150 g frozen/fresh broad beans, blanched and podded
- 75 g Kalamata or other good-quality olives, pitted and sliced/chopped
- Handful fresh mint leaves, finely shredded
- Handful small basil leaves
- Focaccia/ciabatta, warmed, to serve
1 Lay the baby marrows on kitchen paper, sprinkle with salt, leave for a few minutes, then pat dry with more kitchen paper.
2 Add the light olive oil to a non-stick frying pan and fry the marrows over a medium-high heat, in batches, in a single layer, for 3 min until golden and crisp. Transfer to a serving platter/bowl.
Bu hikaye woman & home South Africa dergisinin January 2024 sayısından alınmıştır.
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Bu hikaye woman & home South Africa dergisinin January 2024 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Giriş Yap
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