Ben Tish’s recipe for burrata on bruschetta with stewed courgettes and fennel

I love recent Italian cheeses comparable to ricotta, mozzarella and stracciatella, however burrata sits prime of the checklist. Burrata is basically mozzarella, which is produced from cow or buffalo milk, on the skin, crammed with further creamy stracciatella on the within; once you reduce it open, it oozes out in essentially the most deliciously attractive manner. Tremendous recent cheese – burrata ought to ideally be eaten inside 24 hours of being made – is finest eaten very merely with some bruschetta and greens.

The stewed courgettes and fennel may be made in a bigger amount, then saved within the fridge and served with grilled meat or fish.

Serves 4
very recent burrata 4 x 120g items
sourdough bread 4 slices

For the stewed greens
further virgin olive oil
garlic 1 clove, finely chopped
banana shallot 1, sliced
bay leaf 1
rosemary a sprig
fennel bulb 1, cored and finely sliced
courgettes 500g, trimmed and finely sliced
pink wine vinegar 1 tbsp
demerarasugar 1 tsp
sea salt and freshly floor black pepper
marjoram or oregano leaves to serve

First make the stewed greens. Warmth a heavy-based saucepan over a low warmth and add a glug of additional virgin olive oil adopted by the garlic, shallot, bay leaf and rosemary. Prepare dinner gently till very delicate however with out color. Now add the sliced fennel and prepare dinner for five minutes or till tender. Add the courgettes and sprinkle within the vinegar, sugar and a few seasoning. Stir, then simmer every little thing collectively for 20 minutes or so till tender. Cool earlier than transferring to a bowl and chill for at the very least 2 hours (or in a single day).

Take away the burrata and stewed greens from the fridge. Warmth a ridged cast-iron grill pan. Rub the sourdough slices with further virgin olive oil and season. Grill to color each side. Place these bruschetta on plates. Spoon the courgette and fennel stew on to the bruschetta and prime with the burrata. Season the burrata and drizzle over some further virgin olive oil, then sprinkle with marjoram leaves.

From Sicilia by Ben Tish (Bloomsbury, £26)