Squash carpaccio with burrata

Name: Squash carpaccio with burrata
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 dl water; 1 dl white wine vinegar; 2 tbsp olive oil; 1 red chilli; 1 tsp ginger; ½ tsp ground coriander seeds; 1 tbsp sugar; ¼ tsp salt; 300 g squash; 2 burrata; ¼ tsp sea salt; a little pepper; 140 g pomegranate seeds; 40 g hazelnuts

Ingredients

4 people

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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
kochen@bettybossi.ch

Squash

1 dl water

1 dl white wine vinegar

2 tbsp olive oil

1 red chilli, deseeded, cut into rings

1 tsp ginger, finely grated

½ tsp ground coriander seeds

1 tbsp sugar

¼ tsp salt

300 g squash (e.g. butternut), cut into approx. 3 mm slices

To serve

2 burrata (150 g each)

¼ tsp sea salt

a little pepper

140 g pomegranate seeds

40 g hazelnuts, coarsely chopped

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How it's done

Squash

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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4 people

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