Burratina with green asparagus pesto & candied yellow cherry tomatoes
by Liao Xiangjun
@ 15 Jan 2015
125g burratina
Yellow cherry tomato, micro parsley,e
dible pansies, and curly lettuces,
for garnishing
Green Asparagus Pesto
Cooking oil, for sweating
5g (each) chopped banana shallots
and chopped pink garlic
100g green asparagus spears, blanched
and chopped
10ml white Vermouth
3ml white balsamic vinegar
100ml vegetable stock
10g roasted almonds
5g (each) Parmigianino cheese
and basil
2g parsley
100ml extra virgin olive oil
Spices and salt, to taste
• For the green asparagus pesto: Heat the sauté pan with cooking oil and sweat the chopped banana shallots and chopped pink garlic. Add in the blanched green asparagus, white Vermouth and white balsamic vinegar and cook until alcohol has evaporated. Add in the vegetable stock, and simmer for about a minute. Pour the mixture into a Thermo mix, and add in roasted almonds, Parmigianino cheese, basil and parsley. Gradually add in the extra virgin olive oil and pulse until smooth. Season with spices and salt, to taste and blend well. Keep chilled the asparagus pesto in the refrigerator.
• Spread the green asparagus pesto onto a serving plate. Place a burratina in centre with the candied yellow cherry tomato. Garnish with micro parsley, dible pansies,and curly lettuces. Serves 1.
