burrata with artichoke & olive tapenade
Anna Quayle, Fitzroy Town Hall Hotel
The Burrata dish has been a signature menu item since we opened at the Fitzroy Town Hall Hotel. We use Mount Zero green olives along with marinated artichokes to create a sensational salty and tart dip. Which goes hand in hand with the creamy ‘That’s Amore’ Burrata.
Ingredients
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200g marinated artichokes
50g pine nuts
200g Mount Zero Pitted Green Manzanilla Olives
75g Parmigiano-Reggiano, grated
Good glug of Mount Zero Early Harvest Picual Extra Virgin Olive Oil
Zest and juice of 1 lemon
Handful of parsley, chopped
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400g Mount Zero Organic Pitted Kalamata Olives
4 anchovies, excess oil drained
Good glug of Mount Zero Early Harvest Picual Extra Virgin Olive Oil
1 clove of garlic, crushed to a paste
1 tbsp baby capers, rinsed
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125g portion of burrata
Handful of bitter green leaves, for garnish
Drizzle of Mount Zero Early Harvest Picual Extra Virgin Olive Oil
Directions
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Blitz the artichokes, olives, pine nuts and parmesan cheese in a food processor to a rough dip texture that is similar to a thick pesto.
Season to taste with the fresh lemon juice and zest, olive oil and black pepper, and finish with chopped parsley.
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Blitz all the ingredients together in a food processor until it forms a paste-like consistency.
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Dollop a large spoon full of both the olive tapenade and the artichoke dip in a bowl.
Place the Burrata cheese on top and garnish with bitter green leaves
Finish with a drizzle of olive oil and pink lake salt, then serve with toasted sourdough bread.