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Quince carpaccio with burrata

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Ingredients for 2 servings:

  • 1 large quince(s)
  • 2 tbsp olive oil
  • ½ ball of burrata, diced
  • 25 g hazelnuts
  • ½ bunch parsley
  • 2 tbsp balsamic vinegar
  • salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Peel and core the quince, and slice it thinly. Brush with olive oil and sauté briefly. Arrange the quince on two plates with mozzarella cubes, chopped hazelnuts, and parsley. Make a dressing with the remaining oil, balsamic vinegar, salt, and pepper and drizzle over the quince.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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