Burrata with Grilled Grapes & Basil

Burrata with Grilled Grapes & Basil

65 min
6 portioner
"Burrata—which means "buttered" in Italian—is one of life's great pleasures. The outside is firm mozzarella, the inside an oozy combination of stracciatella and cream. The combination of the three is unsurprisingly good. Burrata can be paired with all sor


    1. 11 1/4 ounce seedless red grapes, pulled off their vine
    2. 2 Valdespino vinegar (or other best-quality sherry vinegar)
    3. 3 Olive oil
    4. 1 clove Garlic
    5. 1 1/2 dark brown sugar
    6. 1 1/2 fennel seeds, toasted and lightly crushed
    7. 3 Balls burrata or buffalo mozzarella
    8. 6 springs Basil
    9. Flaked sea salt and black pepper

Gör så här

    1. 1.

      Put the grapes in a medium bowl with vinegar, oil, garlic, sugar, 1 teaspoon of the fennel seeds, 1/4 teaspoon of flaked salt, and plenty of pepper. Mix well and marinate for at least 1 hour and up to 1 day. Thread 5 or 6 grapes onto each skewer. Don't throw away the marinade; you'll need it when serving.

    2. 2.

      Place a grill pan over high heat and ventilate your kitchen well. Once hot, add the grape skewers in batches and grill for 2 to 3 minutes, turning after 1 1/2 minutes. Remove from the heat.

    3. 3.

      When ready to serve, tear the balls of burrata in half and place one-half on each plate. Arrange the grape skewers to lean against them—2 per portion—and spoon 1 1/2 teaspoon of the marinade over the cheese. Alternatively, arrange on a platter to serve a crowd. Sprinkle with the remaining 1/2 teaspoon of fennel seeds, garnish with a sprig of basil, and serve.

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