Fennel and lemon salad with burrata

Fennel and lemon salad with burrata

Total: 30 min. | Active: 30 min.
vegetarian
Nutritional value / person: 461 kcal
, Fat: 17 g
, Carbohydrate: 58 g
, Protein: 15 g

Ingredients

4 people

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

Fennel

2 fennel, cut into wedges
¼ organic lemon, thinly sliced
1 tbsp olive oil
¼ tsp salt
a little pepper

Pasta

300 g pasta (e.g. Casarecce)
salted water, boiling
2 burrata piccola, torn into pieces
½ tsp salt
a little pepper

Salad

2 burrata piccola
a little sea salt
a little pepper
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How it's done

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Fennel

Place the fennel and lemon in a non-perforated grill tray, add the oil, mix, season.

Charcoal/gas/electric grill

Grill the fennel in the tray, covered, over/on a medium heat (approx. 200 °C) for approx. 12 mins.

Pasta

Cook the pasta in boiling salted water until just al dente, reserve approx. 100 ml of the cooking water, transfer to a large bowl. Add the burrata, mix, season. Allow the pasta to cool slightly, add to the sauce along with the fennel and lemon, mix.

Salad

Serve the salad on a platter. Top with the burrata, season.

Good to know
Tip: Tear the fennel greens over the top, as desired.

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