Burrata with marinated courgettes and aubergine
Our food editor Blanche Vaughan presents a delicious summer starter inspired by the River Café
Andrew Montgomery
When I worked at The River Café, we used to prepare a wonderful Italian antipasto called zucchini alla scapece – crisp courgette coins marinated in vinegar, chilli and mint. I have added courgette’s summer partner, aubergine, the dense, meaty flavour of which tastes so good with the sweet courgettes and wine vinegar, and mint to brighten the dish. Burrata cheese, a mozzarella filled with soft curds, is extra rich and creamy and benefits from the acidity of these marinated vegetables. Serve as a first course or with tomato bruschetta for a light lunch.
