Burrata With Dip
In this flavorful recipe, tender blanched broccoli and peas come together beautifully with a rich bagna cauda sauce made from garlic, butter, and anchovies. The dish is elegantly served with creamy burrata in the center, creating a delightful combination of textures and flavors. A perfect way to enjoy a light and satisfying meal that's sure to impress your guests!
— Constant Cookbook
Ingredients
- Brocolli
- Peas
- 50 ml olivr oil
- 4 whole ansjovis
- 1 garlic
- 50gr butter
- 2 burrata a 250gr
- Burrata is a creamy mozarella, you may also mix mizarella with ricotta
Instructions
- Blanche all veggies and cool them in icewater to maintain their bright colour
- Wash ansjovis
- Heat very gently with garlic and ansjovis, stir to fasten the process of melting the ansjovis takes 5-10 minutes
- Add the butter
- Once melted use blender to smooth sauce it is nou a type of bagna cauda sauce
- Put the bol of ricotta mozarella in middle of plate, add blanched veggies, spoon over the ansjovis dip
Yield
Serves 6
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