Burrata with fig & carrot pickles

Burrata with fig & carrot pickles

Total: 40 min. | Active: 40 min.
vegetarian, gluten-free
Nutritional value / person: 378 kcal
, Fat: 21 g
, Carbohydrate: 95 g
, Protein: 10 g


4 person


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 beetroots
4 figs


4 Fine Food Burrata piccola
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.

Slice the beetroots, add to the stock, bring to the boil and simmer for approx. 25 mins. Slice the figs and add them to the pan. Drain the figs and beetroots, allow to cool slightly, arrange on plates.


Place the burrata on top of the pickled fruit and beetroots, garnish with basil oil, balsamic, sea salt and basil.


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