Squash carpaccio with burrata

Squash carpaccio with burrata

Total: 30 Min. | Active: 30 Min.
vegetarian, gluten-free
Nutritional value / person: 393 kcal
, Fat: 31 g
, Carbohydrate: 19 g
, Protein: 12 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:

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1dl water
1dl white wine vinegar
2tbsp olive oil
1 red chilli, deseeded, cut into rings
1tsp ginger, finely grated
½tsp ground coriander seeds
1tbsp sugar
¼tsp salt
300g squash (e.g. butternut), cut into approx. 3 mm slices

To serve

2 burrata (150 g each)
¼tsp sea salt
a little pepper
140g pomegranate seeds
40g hazelnuts, coarsely chopped
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How it's done


Bring the water to the boil in a wide pan along with all the other ingredients up to and including the salt. Add the squash, cover and simmer over a low heat for approx. 5 mins. Remove the pan from the heat and leave the squash to cool in the stock.

To serve

Plate up the squash, halve the burrata, place on top, drizzle with a little stock, season. Garnish with the pomegranate seeds and hazelnuts.

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