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Wein zum Essen, Burrata mit fermentierten Gurken und Zitronen-Olivenöl

Burrata with fermented cucumbers & lemon olive oil

This summery recipe combines creamy burrata with home-fermented cucumbers and a fragrant lemon olive oil. The burrata provides a creamy core, the cucumbers bring fine acidity and light spice through fermentation and the virgin olive oil with freshly grated lemon peel raises the aromas to a new level. Perfect as a light appetizer or for a summer dinner with creative wine accompaniment.
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Prep Time 20 minutes
Cook Time 10 minutes
Fermentation time 2 days
Total Time 30 minutes
Course Summer, Vegetarian, Appetizer
Cuisine Italian, Mediterranean
Servings 2 Persons
Calories 310 kcal

Cooking utensils

  • 1 Einmachglas
  • 1 Schneidebrett
  • 1 Messer
  • 1 Schüssel
  • 1 Reibe
  • 1 Löffel

Ingredients
  

For the fermented cucumbers

  • 1 large organic cucumber
  • 300 Ml Water
  • 10 g Sea salt
  • 1 Sprig of dill
  • 1 Clove of garlic
  • 1 tsp mustard seeds

For the dish

  • 2 Burrata à approx. 100g
  • 2 tbsp extra virgin olive oil
  • Zest of 1 organic lemon
  • Juice of half a lemon
  • Fresh black pepper
  • Sea salt

Preparation
 

Fermenting cucumbers

  • Cut the cucumber into slices.
  • Mix water with salt.
  • Put the slices, dill, garlic, mustard seeds in the preserving jar, cover with salted water, leave to ferment at room temperature for 2 days.

Serve

  • Place burrata on plates.
  • Arrange the cucumber slices all around.
  • Mix the olive oil with the lemon zest and juice, drizzle over everything.
  • Garnish with sea salt, pepper and fresh dill if necessary.

Recommended Accompaniments

  • Crispy sourdough bread
  • Kalamata olives
  • Grilled lemon slices

Nutritional values per portion

Calories: 310kcalCarbohydrates: 6gProtein: 13gFat: 24g
Keyword Burrata, fermented cucumber, Orange Wine, Wine with food, Lemon oil
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