Potatoes Romanesco Burrata Recipe
Recipe information
Make Potatoes Romanesco Burrata in just 1h . Indulge in our Potatoes Romanesco Burrata, a delightful symphony of creamy burrata cheese paired with perfectly roasted Romanesco cauliflower and golden, crispy potatoes. Finished with a drizzle of rich olive oil and a sprinkle of fresh herbs, this dish offers a harmonious blend of textures and flavors that will transport your taste buds to Italy with every bite.
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Ingredients
Potato Base
Romanesco
Burrata Topping
Preparation
1. Prepare the Potatoes
Preheat the oven to 400°F (200°C). Wash and cut the Yukon Gold potatoes into bite-sized pieces. In a bowl, toss the potatoes with olive oil, salt, and black pepper.
2. Roast the Potatoes
Spread the potatoes on a baking sheet in a single layer and roast for 25-30 minutes or until golden brown and tender.
Cooking Romanesco
3. Blanch the Romanesco
While the potatoes are roasting, bring a pot of salted water to a boil. Add the Romanesco florets and blanch for 3-4 minutes until bright green. Drain and set aside.
4. Sauté the Garlic and Romanesco
In a skillet, heat a tablespoon of olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add the blanched Romanesco and lemon juice, cooking for an additional 3-5 minutes until tender.
Assembly
5. Combine and Serve
Once the potatoes are done, remove them from the oven and combine with the sautéed Romanesco. Top with torn pieces of Burrata cheese, fresh basil leaves, and a drizzle of balsamic glaze. Serve warm.
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