Burrata with fig & carrot pickles

Burrata with fig & carrot pickles

Total: 35 Min. | Active: 35 Min.
vegetarian, gluten-free
Nutritional value / people: 378 kcal
, Fat: 21 g
, Carbohydrate: 95 g
, Protein: 10 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

1 ½ dl white wine vinegar
¾ dl water
2 tbsp maple syrup
1 tsp salt
¼ tsp allspice (e.g. Fine Food Jamaican Piment)
½ tsp fennel seeds
a little pepper (e.g. Fine Food Tasmanian Pepper)
300 g carrots (dark red or purple), alternative:
4 figs
2 burrata (e.g. Fine Food Burrata)
2 tsp olive oil with basil (e.g. Fine Food Olio extra vergine al Basilico)
2 tsp balsamic vinegar with figs (e.g. Fine Food Condimento ai fichi)
a little sea salt
some basil leaves
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How it's done

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Bring the vinegar, water, maple syrup, salt and seasoning to the boil in a pan, briefly simmer.

Cut the carrots diagonally into slices approx. 3/4 cm thick, add to the stock, bring to the boil and simmer for approx. 5 mins. Slice the figs and add them to the pan. Drain the figs and vegetables, allow to cool slightly, arrange on plates.

Tear apart the burrata, place on top of the pickled fruit and vegetables, garnish with basil oil, balsamic, sea salt and basil.


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