Burrata is a member of the cheese family, to which mozzarella also belongs. A fresh cheese made from a mix of both mozzarella and cream. The outside of the cheese consists of a curd made from buffalo or cow’s milk, and when cut open reveals a buttery, creamy milk containing soft, stringy pieces of mozzarella.

 

Ingredients for 1 person:

2 small beetroots (150g) | 4 tbsp salt | a small bunch thyme | 2 small tomatoes | 1/2 blood orange, sliced | 1/3 cucumber | 1/2 shallot, finely chopped | 1/2 clove garlic, crushed | salt and pepper | 1 tbsp fennel seeds, crushed | 1 ball burrata | a small bunch parsley | lemon-olive oil | pepper | red basil | spelt bread to serve

→ Heat the oven to 180°C. Wash the beetroot thoroughly. Wrap every beetroot in foil and cover them with salt and some thyme. Bake for 1½ hours, or until tender. Put the last 20 minutes the tomatoes also in the oven. Meanwhile, cut the cucumber in cubes and transfer to a bowl. Add the chopped shallot and garlic and season with salt, peper and crushed fennel seeds. Place the burrata on a plate. Garnish with the oven-baked beetroot, tomatoes, cucumber-shallot, blood orange, parsley and red basil. Sprinkle some salt and pepper on top of the burrata, as also some lemon-olive oil. Serve with spelt bread to mop up the juices.