Burrata Recipe

Prepare the Sunchokes

Preheat the oven to 400°F (200°C). Scrub the sunchokes clean and cut them into halves or quarters. Toss them with 2 tablespoons of olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 25-30 minutes or until golden and tender.

Confit the Fennel

Slice the fennel bulbs thinly. In a small saucepan, heat 1 tablespoon of olive oil over low heat. Add the fennel, season with salt, and cook gently for about 20 minutes until softened and fragrant.

Char the Onion

Slice the onion into thick rings. Heat a grill pan or skillet over medium-high heat. Add a tablespoon of olive oil and char the onion rings on both sides until they have nice grill marks and are softened, about 4-5 minutes.

Prepare the Crème Fraîche

In a small bowl, mix the crème fraîche with a pinch of salt and black pepper, and set aside.

Toast the Sourdough

In the same grill pan, or using a toaster, toast the slices of sourdough bread until golden brown on both sides.

Assemble the Dish

On a serving plate, place the roasted sunchokes, top with the confit fennel, and add the charred onion. Place the burrata cheese in the center, and drizzle with the remaining olive oil. Serve with the toasted sourdough on the side, along with the seasoned crème fraîche.

Garnish

Finish with fresh herbs of your choice for added flavor and garnish.