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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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

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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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