Burrata is something wonderful! Together with a fine olive oil and roasted pine nuts it’s a delicious meal! Olive oil and pine nuts – my favorite combination anyway. 🙂
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Ingredients
The lentils:
- 130 g dried lentils (Le Puy)
- 1 tablespoon olive oil
- 2 medium zucchinis, diced
- 1 small onion, finely chopped
- 3 sprigs of fresh thyme (only leaves)
- 2 small or 1 big garlic clove, minced
- salt and freshly ground pepper
The basil vinaigrette:
- 15 g fresh basil leaves
- 6 tablespoons olive oil
- 2 teaspoons smooth mustard (I use honey mustard)
- 2 tablespoons Aceto Balsamico Bianco (or white wine vinegar)
- salt and freshly ground pepper
- 2 big (or 4 small) Burrata balls (300 g in total)
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Recipe
Rinse lentils with water. Put them in a medium saucepan and cover with double amount of water (approx. 260 ml) of cold water, season well with salt. Simmer the lentils over medium heat for 25 to 30 minutes, until firm-tender. Drain and set aside.
Blend basil, mustard and vinegar together in a food processor. Drizzle in olive oil in a thin stream while the machine is still running. Season well with salt and black pepper. You’ll need to scrape the machine down a few times to get all of the basil leaves minced.
Heat 1 tablespoon olive oil over medium heat in a large frying pan. Add onion and minced garlic. Cook, stirring frequently, until softened and picking up color. Add thyme leaves and zucchini, season with salt and pepper and cook stirring frequently for another 10 minutes… Add cooked lentils back to pan and stir to mix and re-warm. Season to taste.
Transfer lentil-vegetable mixture to a large, wide serving bowl and stir in 2/3 of vinaigrette. Place burratas on top and then cut into quarters with a sharp knife. Drizzle with a little extra vinaigrette, a few pinches of sea salt and a couple extra grinds of black pepper. Enjoy immediately. 🙂
Merium
