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We love burrata. However, it doesn't always have to be served in the classic Italian way with tomatoes and basil. We enjoy it as a starter and also like to give it an oriental twist with an olive oil and cumin infusion. The fresh note of citrus fruit goes beautifully with the creamy burrata. The dish is finished off with a generous helping of fennel leaves from the garden.
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
How it's done
Heat the oil in a frying pan, toast the garlic for several minutes. Reduce the heat, add the agave syrup, allow to infuse over a medium heat for approx. 10 mins. Remove the pan from the heat, leave to cool. Strain the oil, season with salt.
Slice the top and bottom off the citrus fruit, then peel all round the fruit down to the flesh, cut the fruit into slices and arrange on plates.
Place the burrata next to the citrus fruit on the plate. Drizzle the dressing over the fruit and burrata.
|Tip:||Garnish the salad with fennel greens.|
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