Burrata with croutons and nettle and basil pesto

Burrata with croutons and nettle and basil pesto

Creamy burrata gets served up alongside croutons for crunch and a pepped up nettle pesto. A simple spring starter from Bancone‘s executive chef, Ben Waugh.

Burrata with croutons and nettle and basil pesto

Foraged lots of nettles? Try nettle and barley risotto next.

 

  • Serves icon Serves 6-8
  • Time icon Hands-on time 15 min. Oven time 8-10 min

Creamy burrata gets served up alongside croutons for crunch and a pepped up nettle pesto. A simple spring starter from Bancone‘s executive chef, Ben Waugh.

Foraged lots of nettles? Try nettle and barley risotto next.

 

Nutrition: Per serving (for 8)

Calories
451kcals
Fat
36.3g fat (17.2g saturated
Protein
14.5g
Carbohydrates
16g (2.2g sugars)
Fibre
1g
Salt
0.8g

Ingredients

  • 8 very thin slices ciabatta, ideally stale
  • Olive oil to fry and drizzle
  • 6-8 burrata (depending on servings)

For the pesto

  • 25g nettles
  • 25g pine nuts
  • 1 garlic clove, roughly chopped
  • 25g parmesan
  • 1 tsp lemon juice
  • Tiny pinch chilli flakes
  • 25g basil, plus plenty of extra leaves to serve
  • 70ml olive oil
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Method

  1. Heat the oven to 150°C fan/gas 3. Line a baking tray with baking paper then put the ciabatta slices on it. Drizzle with oil, season with salt, then put another sheet of baking paper on top. Top with another baking tray (this keeps the croutons flat as they cook) and bake for 8-10 minutes until golden and crisp. Set aside.
  2. To make the pesto, bring a small pan of water to the boil and fill a bowl with iced water. Wash the nettles then blanch them in the boiling water for 1½ minutes. Drain, then instantly submerge in the iced water. Toast the pine nuts in a dry frying pan until golden brown (about 3 minutes).
  3. Put the pine nuts in a blender with the garlic, parmesan, lemon juice and chilli flakes. Add a pinch of salt and pepper then whizz into a coarse paste. Drain the nettles by squeezing them in your hands (they won’t sting any more so don’t worry!) to get rid of as much water as possible, then add them to the paste with the basil and oil. Pulse a few times until it turns into a thick pesto. Taste to check the seasoning.
  4. To serve, heat a dash of olive oil in a frying pan over a high heat. Once shimmering hot, add the remaining basil leaves and fry for a minute until crisp, then drain on kitchen paper. Put a burrata on each serving plate, slightly off centre, then add three neat dollops of pesto alongside. Snap the croutons into smaller pieces and arrange between the dollops of pesto, followed by the fried basil leaves. Finish with a crack of black pepper and a final drizzle of oil.

Nutrition

Calories
451kcals
Fat
36.3g fat (17.2g saturated
Protein
14.5g
Carbohydrates
16g (2.2g sugars)
Fibre
1g
Salt
0.8g

delicious. tips

  1. Any leftover pesto can be kept in the fridge for up to a week – just pour a thin layer of olive oil on top to stop the leaves oxidising and turning brown. It’s the key to simple yet incredible pasta or bruschetta for lunch.

  2. Wear thick gloves and pick young nettle leaves away from paths and roads. Once they’re blanched in boiling water they lose all their sting, so until they’re cooked handle them with care. If you don’t fancy a forage, you can replace the nettles with the same amount of basil leaves for a more classic pesto.

Buy ingredients online

Recipe By

Ben Waugh

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