Rosemary and Chilli Burrata with Crispy Capers and Beet Crackers

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com

This burrata recipe is all about celebrating simplicity and letting the flavours of these special ingredients shine. The chilli, garlic, fennel and rosemary infused olive oil makes creamy burrata even more irresistible. Fried briny capers add a delightful pops of flavour and crunchy texture with little effort required.

 

1 tsp Fennel seeds 1 Garlic clove, finely chopped 1 tbsp Rosemary leaves, finely chopped 1 tsp Dried chilli flakes 160 ml Extra virgin olive oil 30 g Capers, rinsed, drained, well dried 2 x 100 g Burrata balls Sesame beet crackers, to serve

1. Place fennel seeds in a small saucepan over medium heat and lightly toast, shaking the pan, for 3-4 minutes or until fragrant. Transfer to a mortar and pestle, then roughly crush.
2. Reduce heat to low and return fennel to pan with garlic, rosemary, chilli and half the olive oil. Cook, shaking pan occasionally, for 5 minutes for oil to infuse. Set aside to cool slightly.
3. Meanwhile, heat remaining olive oil in small frypan over medium-high heat. Add capers and cook, stirring regularly, for 2-3 minutes or until golden and crisp. Remove capers and drain on paper towel.
4. Place burrata balls in a serving bowl, pour over the warm infused oil, and top with crispy capers. Serve with crackers.

© 2023 | http://angiesrecipes.blogspot.com