Truffle burrata, pea gel, basil seeds, asparagus and puntarella, lemon oil, basil cress (V)

Elements to the dish

Truffle burrata

Contain: milk

Asparagus and puntarella

Pea gel

Basil seeds dressing

Contain: mustard, sulphurdioxide

May contains traces

Cooking Guide

  1. Remove the burrata from the fridge 20 minutes before to bring up to room temperature.
  2. Season well with lemon, olive oil, rock salt and freshly cracked black pepper.
  3. Drizzle a film of olive oil into a medium sized pan, sauté the puntarelle and the asparagus on a medium heat until tender, season well.
  4. To plate, make a spiral design with the pea gel on a round white plate then add the basil seed dressing in between the spirals.
  5. Place the cheese in the middle of the plate, scatter the asparagus and puntarella over the cheese and finish with the basil cress.
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