Burrata with fig, pine-nut and parsley salsa

Name: Burrata recipe with fig, pine-nut and parsley salsa
Yield: Serves 6
Ingredients: 75g pine nuts; 40g bunch flat-leaf parsley; 175g soft dried figs; 3 tablespoons extra-virgin olive oil; 1 tablespoon balsamic pearls, or balsamic glaze; 3 burrata or buffalo mozzarella

Creamy, sweet and savoury flavours combined in the best possible way. This quick and delicious starter is just as tasty made with a good buffalo mozzarella if you can't find burrata.

10 December 2019

Burrata recipe with fig pinenut and parsley salsa

This quick and delicious starter is just as tasty made with a good buffalo mozzarella if you can't find burrata. For a light lunch, serve with slices of prosciutto, bresaola and salami. Belazu balsamic pearls are available at Waitrose.

TO SERVE

Rocket leaves and ciabatta bread

To drink: A dryish white goes better with the dried fig and balsamic in the salsa than a bone-dry one. Riesling and blends that include Riesling are good choices: Villa Maria Private Bin Riesling 2013 from New Zealand, £10.49, Majestic. Wine details correct at original magazine publication date.

From the May 2015 issue of House & Garden. Recipe by Caroline Barty; photograph by Yuki Sugiura; food preparation and styling by Aya Nishimura; table styling by Alexander Breeze; wine recommendations by Joanna Simon.

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Recipe notes