October 26, 2012, Posted by admin in antipasti, Food, Food & Groceries, Produce, Recipe, Vegetables

Burrata with pickled aubergine

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Burrata with pickled aubergine

Burrata con melanzane sott’aceto
When  in Puglia, I’m totally addicted to burrata, which is a fresh mozzarella-like cheese with a creamy heart. Burrata should be eaten less than 48 hours after it has been made and this kind of limits the spread. We usually buy them at directly at farm dairies or farmers’ markets, but burrata are also sold in big local supermarkets. Unfortunately, I have never seen the burrata in Denmark, though I have been told that this remarkable fresh cheese can be obtained from Italian specialty shops around the world. Just beware of the matured version with solid butter inside. This is really disgusting, unless you’ve got a penchant for eating butter by the spoonful.

The burrata is great in itself served with fresh bread to soak up the cream. But I also like it with some kind of pickle like this aubergine/eggplant preserve.

Ingredients

1 aubergine
1 burrata fresh cheese
200 ml white wine vinegar
½ tsp sugar
1 tbsp capers
salt, olive oil, parsley and oregano

Preparation

Wash and peel the aubergine and cut it in cubes
Bring 1 litre of water to the boil with vinegar, salt and sugar
Boil the aubergines for 3 minutes
Drain the aubergines, dress them in olive oil and mix in capers, parsley and oregano
Arrange the aubergines around the burrato before serving.

Other great pickles

Pickled red onion salad

Pickled green tomatoes

Italian fried peppers

Preserved fennel

Marinated squash with basil and mint