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Recipe Burrata with tamarillos by Dimitris Kaplanis


Burrata με tamarillos με μάραθο και γύρηΔοσολογία:
Confit
Large Tamarillos (2 pcs) kg 0,120
olive oil lt 0,025
sugar kg 0,025

To serve:
olive oil lt 0,240
basil leaves (pcs32) kg 0,020
burrata sliced into 4 pcs each kg 0,240
fennel pollen

 

Confit Tamarillo:

Score the base of each tamarillo with a cross.Blanch for 5 seconds in a pan of rapidly boiling water, then drain and plunge into a bowl of iced water. Peel, then cut lengthways into quarters.Pour the olive oil into a baking tray and sprinkle over half the sugar. Place the tamarillos in the tray cut-side down and scatter over the remaining sugar.Place in an oven on its lowest setting for about 30 minutes, basting regularly with the pan juices. Turn the tamarillos on to the other cut side and repeat the process. Finally, place on the exterior side and repeat the process once more.Remove from the oven and leave to cool.

To serve:

Divide the olive oil between 8 serving bowls. Place 4 basil leaves on the right-hand side of each bowl and top with a slice of burrata. Sprinkle a pinch of fennel pollen over each one. Place a wedge of confit tamarillo alongside