BURRATA, COMPRESSED NECTARINES E BRESAOLA (Fresh Produce Column

BURRATA, COMPRESSED NECTARINES E BRESAOLA

COMPRESSED NECTARINES

1 nectarine cut into wedges Salt flakes Freshly cracked black peppercorn 20ml white balsamic vinegar

METHOD

Put everything in a vacuum bag and vacuum on the maximum settings before sealing. Keep in the bag for at least 2 hours then open the bag and keep refrigerated until needed.

BUTTERMILK DRESSING

50ml buttermilk Salt Freshly cracked white peppercorn 15ml lemon juice Zest of 1/2 lemon, finely grated 10ml verjuice 20ml olive oil

METHOD

Whisk all of the ingredients together and adjust seasoning. Keep refrigerated until needed.

KALAMATA OLIVE CRUMB Dehydrate the olives in a food dehydrator for 36 hours at 70 degrees. Crumb with a mortar and pestle. SALSA VERDE

100g Italian parsley, picked, washed and dried 50g basil leaves, picked, washed and dried 60ml grapeseed oil Salt Freshly cracked black peppercorn 30g drained baby capers in vinegar 20ml white balsamic vinegar 5 anchovy fillets Zest of 1 lemon

METHOD

Using a Vitamix or any food processor, blend all the ingredients except for the lemon zest, on medium speed for 30 seconds. Add the zest and keep refrigerated until needed.

OTHER INGREDIENTS

Finely sliced Italian Bresaola Freshly made Italian Burrata cheese Vincotto

TO SERVE:

Serve the burrata at room temperature, Plate with the sliced bresaola, nectarines and salsa verde. Sprinkle with the Kalamata olive crumb and drizzle with the buttermilk dressing and vincotto.

Nicely paired with some Sardinian pane carasau and a glass of Villa Solais Vermentino di Sardegna.

Serves 2.

by Chef Fabio Concas of Acqua e Sale for Express Fresh

THERE IS MORE TO US THAN JUST GREAT PRODUCE & GREAT SERVICE

Over 30 Years supplying to the Hospitality Industry