John Myers
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Salad with Burrata and Truffled Chanterelle Cigar (Valentina Pahde)
The perfect salad with burrata and truffled chanterelle cigar (valentina pahde) recipe with a picture and simple step-by-step instructions.
Cigars:
- 2 Pc. Burrata (Italian cream cheese)
- 150 g Chanterelles
- 1 tbsp Truffle butter
- 1 Pc. Spring onion rod
- 1 tbsp Chopped parsley
- 1 shot Balsamic vinegar
- 3 leaves Yufka batter
- 1 tbsp Panko
- 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
- 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
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