Bancone's Burrata with croutons and nettle and basil pesto
Creamy burrata gets served up alongside croutons for crunch and a pepped up nettle pesto, for a simple spring starter.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Cooking tools:
- Blender
- Kitchen scale
- Oven
- Baking sheet
- Parchment paper
- Saucepan
- Mixing bowl
- Skillet
- Chef's knife
- Cutting board
- Colander
- Paper towel
- Plate
- Measuring spoon
- Measuring cup
Ingredients
- 8 very thin slices ciabatta, ideally stale
- Olive oil to fry and drizzle
- 6-8 burrata (depending on servings)
- 25g nettles
- 25g pine nuts
- 1 garlic clove, roughly chopped
- 25g parmesan
- 1 tsp lemon juice
- Tiny pinch chilli flakes
- 25g basil, plus plenty of extra leaves to serve
- 70ml olive oil
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