Asparagus & broccoli with burrata stracciatella

Total: 30 min. | Active: 30 min.
vegetarian, gluten-free
Nutritional value / person: 259 kcal
, Fat: 20 g
, Carbohydrate: 7 g
, Protein: 10 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

Vinaigrette

2 ½ tbsp white balsamic vinegar
1 tbsp olive oil
1 bunch chives, finely chopped
1 shallot, finely chopped
1 organic lemon, use a little grated zest
¼ tsp salt
2 pinches cayenne pepper

Tenderstem broccoli

400 g tenderstem broccoli
salted water, boiling

To serve

1 tbsp olive oil
¼ tsp salt
150 g Fine Food Stracciatella di Burrata
20 g Fine Food Nocciola Piemonte IGP, coarsely chopped
a little sea salt
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How it's done

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Vinaigrette

Combine the balsamic and oil. Add the chives, shallot and lemon zest, season.

Tenderstem broccoli

Cook the broccoli in salted water for approx. 3 mins. until just soft, drain, refresh in ice-cold water, drain, pat dry.

To serve

Heat the oil in a frying pan, add the broccoli, stir fry for approx. 5 mins., season with salt. Serve the broccoli and stracciatella on a platter. Scatter the nuts on top, drizzle with the vinaigrette, sprinkle with fleur de sel.

How-tos

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