BURRATA                  Anchovies marinaded in white wine vinegar, basil & extra virgin olive oil, sprinkled walnuts and balsamic glaze

Marinade

• 1 x tbsp white wine vinegar
• 1 x tsp extra virgin olive oil
• 4 x fresh basil leaves
• Pinch of sea salt
• Black pepper
• 8 x white anchovies

Ingredients

• 1 x burrata
• Sea salt
• 4 x walnut halves, crushed into smaller pieces
• 3 x Fresh basil leaves to garnish, torn in halves
• Balsamic glaze

Method

1. Roughly chop the basil and place into a small container. Mix the white vinegar, extra virgin olive oil, sea salt and black pepper with the basil. Place the white anchovies flat into the mix. Allow to rest for 2 hours plus or leave overnight.
2. Drain the burrata in a sieve. Place the burrata onto a dry cloth/tissue paper, to absorb any excess liquid. Place onto a plate.
3. Add the marinaded anchovies into the centre of the burrata.
4. Sprinkle sea salt and the walnut pieces on top. Garnish with fresh basil and drizzled balsamic glaze.