burrata with artichoke & olive tapenade
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.
- Author
- Anna Quayle, Fitzroy Town Hall Hotel
Ingredients
- 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
- 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
- 125g portion of burrata
- Handful of bitter green leaves, for garnish
- Drizzle of Mount Zero Early Harvest Picual Extra Virgin Olive Oil
Directions
- 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.
- Blitz all the ingredients together in a food processor until it forms a paste-like consistency.
- 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.