Spring Burrata - Wine & Spirits Magazine

Spring Burrata

Name: Spring Burrata
Ingredients: 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

from August chef Josh Eden • April 16, 2015

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Ingredients

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

Instructions

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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