BURRATA WITH PICKLED FENNEL, ORANGE & LEMON THYME

FROM OUR KITCHEN 

Recipe by Hayley Pattersonx

If you're dreaming of an Italian summer like we are, this beautiful Burrata recipe is sure to take you there. With the liveliness of orange and lemon thyme combined with the subtle creaminess of Burrata, it pairs perfectly over fresh toasted sourdough. Serve it as an entrée for your next Italian dinner party with friends.

Prep: 15 minutes⁠
Chill Time: 2 hours or overnight ⁠
Serves: 4-6 ⁠

1 Burrata ⁠
1 Fennel Bulb, green stalks and fronds removed⁠
2 Oranges⁠
8 Sprigs of lemon thyme ⁠
500ml apple cider vinegar ⁠
1 tablespoon honey ⁠
Salt and pepper ⁠
Olive Oil ⁠
Bread, to serve⁠

⁠Method

To make the pickled fennel, place the apple cider vinegar, honey and one teaspoon of salt into a saucepan on a medium heat. Bring to a gentle simmer, then remove from the heat and set aside.

Place the fennel bulb root-side down on a cutting board so that the shortest sides of the bulb are on the left and the right sides of the board. Thinly slice along the length of the fennel. Set aside.

Use a vegetable peeler to remove the rind of one orange, avoiding the white pith. Reserve the rest of the orange for the salad.

Place the fennel slices and the orange rind into a large jar. Pour the warm vinegar over the fennel. Allow the vinegar to come to room temperature, and then seal. Place in the fridge for at least two hours, preferably overnight.

To prepare the salad, remove the peel from the oranges and then slice into rounds.

In your Styleware bowl, layer the orange slices between pickled fennel pieces. Dress with a drizzle of olive oil.

Pick the thyme leaves from the stems. Sprinkle the leaves over the salad.

Place the burrata in the centre of the bowl. Dress with a drizzle of olive oil and a generous pinch of salt and enjoy!