Ingredients
Hint:
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
Tomatoes
Fennel seeds
Dressing
How it's done
Tomatoes
Place the tomatoes on a baking tray lined with baking paper, drizzle with oil, season with salt.
Bake
Approx. 20 mins. in the upper half of an oven preheated to 220 °C. Remove, allow to cool slightly.
Fennel seeds
Bring the sugar and water to the boil in a small pan without stirring. Reduce the heat, cook for approx. 3 mins. until bubbles begin to form. Add the fennel seeds, cook and stir until the water has evaporated and the fennel seeds are dry and whitish in colour. Remove the pan from the heat, continue to stir briefly, transfer the fennel seeds to a sheet of baking paper, leave to cool.
Dressing
Drain the burratas, retain 3 tbsp of the liquid and place in a blender. Add the vinegar, oil, garlic and 2 of the braised tomato halves (approx. 150 g), puree, season.
Serve
Spread the dressing on a platter. Top with the burratas and tomatoes. Sprinkle with the fennel seeds.
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