Burrata with Kumquats & Extra Virgin Olive Oil
This simple combination served at Lardo in Mexico City was super delicious with flat bread straight from the oven.
SERVES
1
PEOPLE
PREP TIME
5
MINUTES
COOKING TIME
30
MINUTES
Ingredients
1 burrata (cut in half if too large)
235g kumquats
200ml water
110g sugar
extra virgin olive oil
sea salt
freshly ground black pepper
Method
First poach the kumquats.
Slice the kumquats thinly into four or five round slices depending on size.
Remove the seeds. Put the kumquats into a saucepan with the water and sugar and let them cook very gently, covered, for half an hour or until tender when pierced with a knife. Time may vary depending on the batch of citrus.
Cool and store until needed.
To Serve: Place a ball of burrata on aplate, slice almost in half perpendicularly.
Spoon a generous tablespoon of poached kumquats into the centre so it spills out on either side.
Season with freshly cracked pepper, a sprinkle of sea salt then drizzle with extra virgin olive oil. Serve immediately with flatbread.
