Spring Burrata - Wine & Spirits Magazine

Spring Burrata


  • 12 ramps, cleaned and trimmed
  • 6 fiddlehead ferns
  • 1/2 cup fava beans
  • 2 tbsp extra virgin olive oil, seperated
  • salt and freshly ground pepper to taste
  • 12 spring onions, split and cleaned
  • 8 oz burrata
  • pieces of toasted ciabatta


  • Blanch ramps, fiddlehead ferns and favas. Cool in ice bath and drain. Season with salt and pepper. Heat 1 tablespoon oil in a pan. Char vegetables and set aside.
  • Cook spring onions in shallow pan, with about two inches of water, until soft. Puree in a food processor or blender with olive oil, salt and pepper.
  • Smear serving plate with spring onion puree. Top wtih burrata. Place charred vegetables around burrata. Serve wtih toasted bread.

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