Sunday, 8 January 2017
Fig, bresaola and burrata
I remembered that the last time he was away for a while she was similarly demanding, and didn't understand why I felt the need to cook when I got home from work, rather than dedicating my time to entertaining her. So mostly while Paul's away I am planning to eat very fast, low effort meals.
This was pretty fast and low effort, but still really rich and indulgent for a Sunday lunch. If you find burrata too rich for words, a fresh buffalo mozzarella or even a creamy young goats cheese would also be nice.
Fig, bresaola and burrata (serves 1 as a main course)
50g hazelnuts, blanched
1 small bunch basil
1 small garlic clove
1/2 tsp Dijon mustard
1 tbs olive oil
1 tsp balsamic vinegar
4 slices bresaola (or proscuitto or serrano ham)
1 x 100g burrata
Roast the hazelnuts in a 160C oven until nicely browned and tip the hot nuts into a mini processor.
Turn up the heat to 180, halve the figs and put them on a baking sheet and roast for 15-20 minutes.
Add the basil, garlic, mustard, olive oil and balsamic to the mini processor and pulse to a rubble.
Arrange the bresaola and burrata on a plate, tip the hazelnut rubble onto the plate and add the hot figs. Drizzle with a little extra balsamic. A glass of fino sherry would be particularly nice with this, but I didn't happen to have one.