Recipe: Burrata with Italian white peaches, basil and toasted pine nuts 2 July 2019

Open 17 July – 8 September 2019, the Potting Shed Pop-Up Restaurant floats on a sea of green in our verdant Walled Garden. The fresh style of cooking is epitomised in this fabulous recipe from our Executive Sous Chef, Andrew Parkinson – Burrata with Italian white peaches, basil and toasted pine nuts.

Ingredients

• 125g burrata
• 1 x fresh Italian white peach
• 6 x basil leaves
• 50g toasted pine kernels
• Aged balsamic vinegar
• Extra virgin olive oil
• Cracked black pepper and sea salt

Method

1. Place the burrata on the plate and push the top open with the back of a spoon for the cream to leak out.
2. Season with a sprinkle of cracked black pepper and sea salt.
3. Tear the Italian white peach off the stone, place into a bowl with the basil leaves and drizzle with a touch of olive oil.
4. Dress the burrata with the peach as seen in the picture, then finish with the pine kernels and a drizzle of balsamic vinegar and olive oil.

This dish and a whole host of other fresh, seasonal specials are available at our Potting Shed Pop-up Restaurant. Contact our team or click here to explore dining options at the Grove.