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4
Easy
20 min
Published 2024
This isn’t really a recipe but an assembly of awesome ingredients. Creamy burrata, slightly bitter, garlicky cime di rapa leaves and briny anchovies, all wrapped in the warm embrace of polenta. Rich, umami, unapologetically indulgent, and ready in 20 minutes if you use fast-cooking polenta. Just add crusty bread!
First, remove the burrata from the fridge to come to room temperature before serving (this will improve the dish exponentially).
Trim the tough outer leaves and chunky stalks from the cime di rapa. Keep the tender leaves, florets and tender inner stalks. Cut these into smaller segments then wash and boil them in salted water until soft. In a pan, fry the garlic in 2 tablespoons of olive