Burrata with Vine-Ripened Tomato & Fennel Pollen

Name: Burrata with Vine-Ripened Tomato & Fennel Pollen
Yield: Serves 4
Cuisine: British
Ingredients: Fennel pollen, fresh fennel fronds, fresh citronella flower buds and fresh native mint, for serving; Fennel pollen, fresh fennel fronds, fresh citronella flower buds and fresh native mint, for serving; Fennel pollen, fresh fennel fronds, fresh citronella flower buds and fresh native mint, for serving; Fennel pollen, fresh fennel fronds, fresh citronella flower buds and fresh native mint, for serving; 2 tbsp lemon extra virgin olive oil; 4 x 160 g (about 8 cm round) truss tomatoes; Bowl of iced water, for refreshing; 4 (about 100 g each) burratas; 160 ml (⅔ cup) lemon extra virgin olive oil; 60 ml (¼ cup) white balsamic vinegar; Sea salt flakes and freshly cracked black pepper, for seasoning; Sea salt flakes and freshly cracked black pepper, for seasoning

Preparation info

Serves
4

Difficulty
Easy

Appears in

Boronia Kitchen

By Simon Sandall

Published 2023

About

Ingredients

4 (about 100 g each) burratas
Sea salt flakes and freshly cracked black pepper, for seasoning
160

Europe
Oceania
United Kingdom
Australia
Sydney
Dinner
Mediterranean
Gluten-free
Vegetarian

Method

Begin with making your semi-dried tomatoes. Cut a cross in the base of each tomato. Bring a large saucepan of water to the boil. Add the tomatoes and cook for 15-20 seconds or until the skin just starts to crack. Use a slotted spoon to transfer the tomatoes to the bowl of iced water. Set aside for 3-4 minutes to cool slightly. Peel skins off the tomatoes and discard, lea