Burrata with papaya, roasted tomatoes, mangetout and almonds
2 burrata (or buffalo mozzarella)
250 grams of cherry tomatoes
125 gram grams of mangetout
200 grams roasted almonds
1 bunch fresh basil
dash of olive oil
This burrata was created by Mathijs Vrieze
The soft burrata is a creamy version of the mozzarella. Traditionally served with tomato slices and basil, but even better in combination with fresh papaya, stir-fried mangetout and almond pesto.
Clean the mangetout and briefly stir-fry them in a hot frying pan over a high heat in a little olive oil. Scoop from the pan onto a plate and put the heat on low.
Now fry the cherry tomatoes until they become a little soft and the skin begins to crack. Scoop them out of the pan and allow them to cool slightly.
Make a pesto of finely chopped roasted almonds, fresh basil, a dash of olive oil and a pinch of salt and pepper. You can chop it with a chef's knife, but a hand blender will also do. Measure out according to preference and taste it.
Clean the papaya by cutting it in half and removing the seeds. Carefully cut off the skin. Then cut the papaya into segments. Sprinkle the papaya with the juice of the lime. This makes the papaya taste sweeter and stronger!
Now it is time to prepare the plates. Do this nice and loosely. First place the mangetout and tomatoes, then the pieces of papaya and then half a burrata. Sprinkle with the almond pesto and garnish with basil and some whole almonds.