Burrata with Broad Bean Pesto, Basil, Preserved Lemon and Confit Almonds Recipe
Rob Chambers combines creamy burrata with a zippy, fragrant basil and preserved lemon pesto and confit almonds.
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Cooking tools:
- Blender
- Food processor
- Cheesecloth
- Fine-mesh sieve
- Squeeze bottle
- Microplane
- Bread knife
- Oven
- Baking sheet
- Saucepan
- Mixing bowl
- Whisk
- Kitchen towel
- Paper towel
- Airtight container
- Refrigerator
- Freezer
- Stove
Ingredients
- 4 burrata
- 60g of basil leaves
- 40g of baby spinach leaves
- 500ml of grapeseed oil
- 300g of fresh broad beans
- 35g of Parmesan, grated
- 35g of pine nuts, toasted
- 110ml of olive oil
- 15g of preserved lemon
- 1/2 garlic clove
- 1/2 tsp lemon juice
- salt to season
- black pepper to season
- 80g of almonds, skin on
- vegetable oil, to cover the almonds
- 1 burrata
- 2 tbsp of smoked rapeseed oil
- 4 tbsp of whipping cream
- 1 pinch of salt
- 8 wild garlic flowers
- 8 broad bean flowers
- 8 pea shoots
- 20 broad beans
- 4 basil tops
- 1/2 sourdough loaf
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