Ready in 20 minutes. Servings 1

INGREDIENTS

• 1x Vannella Burrata 110g
• 10ml Primitivo wine reduction (recipe below)
• 1/2 bunch cime di rapa (see tip 1)
• 50g crushed taralli (see tip 2)
• 20ml EVO
• 1 Garlic Clove
• Micro herbs (for garnish)
• Salt for seasoning

Sweet primitivo reduction:

• 250ml Primitivo wine
• 250ml caster sugar
• 5 Juniper berries
• 1 star anise
• 1 rosemary sprig

TIPS

1. Cime di rapa is also known as Broccoli rabe. In Australia Cime di rapa is available in some grocers or substitute with broccolini.
2. Taralli are a common snack food biscuit in Southern Italy. It is available in all good grocery stores.
3. Leftover reduction can be stored in an airtight container at room temperature for up to 7 days or in the fridge for up to 3 months.

PREPARATION

1. Blanch cime di rapa in salted water for 3 minutes
2. In a fry pan sweat the garlic on medium heat
3. Add the drained cime di rapa
4. Add a pinch of salt
5. Cook for 2 minutes. Set aside

FOR PRIMITIVO REDUCTION

1. 1. Combine all ingredients in a pan and reduce until thick consistency. Set aside to cool. (see tip 3)

TO ASSEMBLE

1. Create a bed for the burrata with the cime di rapa
2. Place the burrata on top
3. Drizzle lines ot the wine reduction on the side of the plate
4. Sprinkle with taralli crumbs
5. Garnish with micro herbs

CHECK OUT OUR HANDCRAFTED BURRATA THAT WAS USED IN THIS RECIPE

BURRATA