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Member recipe

Burrata with dip

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Serves 6

Delicious italian starter

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  • Brocolli
  • Peas
  • 50 ml olivr oil
  • 4 whole ansjovis
  • 1 garlic
  • 50gr butter
  • 2 burrata a 250gr
  • Burrata is a creamy mozarella, you may also mix mizarella with ricotta


    1. Blanche all veggies and cool them in icewater to maintain their bright colour
    2. Wash ansjovis
    3. Heat very gently with garlic and ansjovis, stir to fasten the process of melting the ansjovis takes 5-10 minutes
    4. Add the butter
    5. Once melted use blender to smooth sauce it is nou a type of bagna cauda sauce
    6. Put the bol of ricotta mozarella in middle of plate, add blanched veggies, spoon over the ansjovis dip

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26th Feb, 2016
Lots of typos!
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