Burrata, beets, pistachio, aged balsamic, sorrel, crostini
Ingredients
85g Stracciatella
40g Cooled beets diced (use the same as beetroot tartare)
25g Chewy beets
0.5 Crostini toasted on the flattop with olive oil not butter
2g Aged balsamic
8g Olive oil (5g for crostini)
4g Chopped lightly roasted pistachios
0.5g Sorrel
Seasoning (Maldon sea salt & freshy cracked black pepper)
MOP
- Rub Olive oil into the crostini and place on the flattop to toast
- Toss the chewy and cooked beets with EVOO, balsamic, S&P
- Spoon the Stracciatella on the plate and place the beetroot mix over it
- Top with toasted pistachios & sorrel
- Dress with balsamic & olive oil
- Place warm crispy crostini over the plate & season
Chewy beetroot
Ingredients
1kg cooked beets cut in half
MOP
- Place on a foil lined tray and cook at 65 degrees for 5 hours and allow to fully cool
Waiters Notes
D.O.P burrata, beets, aged balsamic, pistachio, crostini
Allergies: Gluten, Dairy, Sulphites, Nuts - Pistachio