Mary Miso - Recipes for every day - Cookbooks

16. September 2020

Burrata with fig, cicorino rosso and hazelnuts

Burrata with fig, cicorino rosso and hazelnuts
Recipe serves 4
Preparation time: 20min

Marinade:
2 tbsp honey
1 tbsp cane sugar
3 tbsp balsamic vinegar
2 tbsp butter
3 tbsp water

1 red onion
4 figs

50 g hazelnuts

2 burrata (250 g)
4 Cicorino rosso leaves

Preheat the oven to 180°C (fan oven).

Marinade:
Bring the honey, cane sugar, balsamic vinegar, butter and water to the boil.

Cut the onions into wedges and marinate in half of the marinade. Spread on a baking tray and roast in the oven for 15 minutes.

Cut the figs into wedges and marinate in the remaining marinade. Add to the onions and roast for a further 10 minutes.

Add the hazelnuts and roast for 5 minutes.

Cut the burrata and divide between 4 plates. Pluck the Cicorino rosso and sprinkle on top.

Scatter the onions and figs over the burrata. Drizzle over the marinade.

Roughly chop the hazelnuts and sprinkle on top.