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Salad with Burrata and Truffled Chanterelle Cigar (Valentina Pahde)

5 from 2 votes
Total Time 20 mins
Course Dinner
Cuisine European
Servings 3 people
Calories 258 kcal

Ingredients
 

Cigars:

  • 2 Pc. Burrata (Italian cream cheese)
  • 150 g Chanterelles
  • 1 tbsp Truffle butter
  • 1 Pc. Spring onion
  • 1 tbsp Chopped parsley
  • 1 shot Balsamic vinegar
  • 3 leaves Yufka batter
  • 1 tbsp Panko (breadcrumbs)
  • Clarified butter

Pesto:

  • 1 Pc. Clove of garlic
  • 25 g Pine nuts
  • 30 g Basil
  • 15 g Arugula
  • 3 tbsp Grated Parmesan
  • 50 ml Olive oil

Also:

  • 15 Pc. Walnuts
  • 15 Pc. Grapes
  • 1 tbsp Champagne vinegar
  • 2 tbsp Olive oil
  • 2 tsp Truffle paste
  • Salt

Instructions
 

  • For the pesto, mix the garlic, basil, rocket, pine nuts, Parmesan and olive oil finely.
  • Toast the chanterelles in a saucepan with truffle butter and a little olive oil. Finely chop the spring onions and add to the chanterelles. Season with salt, pepper and balsamic vinegar. Add chopped parsley. Stir in a spoonful of pesto and thicken with panko crumbs.
  • Melt the butter lard, brush the filo dough (Yufka dough) with it, put a line of filling from the chanterelles on the dough and roll it into a cigar. One cigar is required per person. Bake at 200 degrees for 10 minutes.
  • Cut the lettuce in half and fry it on the grill plate with the cut surface facing down.
  • Caramelize the walnuts with a little sugar in the pan.
  • Prepare the dressing from champagne vinegar, olive oil, salt and pepper. Halve the grapes and add to the dressing.
  • Cut the burrata in half and flame the cut surface.
  • Fan out the salad on the plate and marinate with the dressing. Create the burrata, spoon 3 pieces of pesto with it. Cut off the tips of the cigar, brush with melted butter and place on the burrata. Garnish with a leaf of rocket.
  • 9 Image rights: Wiesegenuss

Nutrition

Serving: 100gCalories: 258kcalCarbohydrates: 5.5gProtein: 8gFat: 22.8g
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Written by John Myers

Professional Chef with 25 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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