Burrata Bruschetta with sweet and sour braised chicory and celery hearts, pickled zucchini and braised tomatoes

Ingredients for 5 servings:

• 350 g water
• 10 g fresh yeast
• 1 tsp sugar
• 500 g wheat flour type 00
• 1 tsp, heaped salt
• 8 chicory
• 1 celery
• 4 rosemary sprigs
• olive oil
• 5 oranges
• 2 tbsp honey, liquid
• 2 tbsp red wine vinegar
• 1 garlic clove(s)
• 2 scoops of burrata
• chili powder
• 5 small cherry vine tomatoes
• 3 tbsp olive oil
• 1 garlic clove(s)
• Salt
• 2 m.-large zucchini
• 3 shallots
• 240 ml apple cider vinegar or white wine vinegar
• 240 ml water
• 70 g granulated sugar
• ½ tsp salt, fine
• 10 peppercorns
• 1 rosemary sprig(s)

Instructions

Working time approx. 45 minutes; Rest time approx. 7 hours; Cooking/baking time approx. 1 hour 5 minutes; Total time approx. 8 hours 50 minutes

from the show “The Perfect Dinner” on VOX from 06.01.2025

For the ciabatta, combine the water, yeast, and sugar and stir until the yeast dissolves. Combine the flour and salt in a bowl, add the yeast mixture, and knead for at least three minutes. Place the dough in a lightly greased, sealable bowl and let it rest in the refrigerator overnight. Let the dough rise at room temperature for at least four hours before baking. Halve the dough or place it whole on a sheet of baking paper, stretch it out, and let it rest for another 15 minutes. Brush with olive oil. Preheat the oven to 220°C (top/bottom heat). Bake the ciabatta for 15 minutes, then reduce the temperature to 180°C (350°F) and bake for another 15-20 minutes. For the pickled zucchini, slice or grate the zucchini lengthwise into thin strips. Bring the vinegar, water, chopped shallots, sugar, salt, peppercorns, and rosemary to a boil. Heat a pan and briefly brown the zucchini strips without oil. Place the zucchini in a sealable container, pour over the hot vinegar brine, and chill for at least three hours. Roll the strips into snails before serving. For the chicory and celery, preheat the oven to 200°C (top/bottom heat). Clean the chicory and halve it lengthwise. Peel the celery and cut it into 1 cm thick slices. Place both in a baking dish, add the rosemary, drizzle with olive oil, salt, and mix well. Bake in the oven for 20 minutes. Squeeze the orange juice and set aside. For the bruschette, slice the bread, grill it, or toast it in a pan. Rub it with the garlic clove. Remove the baking dish from the oven, bring the orange juice, honey, vinegar, and a little water to a boil in a saucepan. Add the chicory and celery and simmer briefly. Return to the dish. Bake in the oven for another 15-20 minutes, until the sauce has reduced to a syrupy consistency. Place the cherry tomatoes in a separate baking dish. Mix with crushed garlic, olive oil, rosemary, and salt. Bake in the oven at the same temperature. To serve, place the braised vegetables and tomatoes on the toasted bread slices. Place 1/2 or 1/3 of a burrata on each slice. Drizzle with olive oil and sprinkle with chili flakes and sea salt. Ann-Kathrin prepared this recipe as an appetizer on the show “The Perfect Dinner” – Day 1 in Koblenz on Monday, January 6, 2025.