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  • Foto van schrijverCélien Mommaerts


Always in the mood for a creamy and fresh burrata. It’s always a good idea as a starter to share. I went away from the traditional way of serving the burrata, in the hope that this combination would work. I can assure you that this combination is something you must try. Nice and fresh flavor, not fruity but a sweet and sour taste, something I love!

Good for one starter to share.


- 1 burrata

- ½ yellow zucchini (if you really can’t find a yellow one, a green one is good too)

- Pomelo chutney (see recipe)

- Pepper

- Salt

- Provincial herbs

- Fresh parsley (optional)

- Garlic powder

- 1 teaspoon of olive oil

- Butter


1. Take the burrata out of your fridge, this so it can get a little bit more on room temperature. If you take it out of the fridge at the last moment it will be too cold, and it won’t have such an intense flavor.

2. Cut you zucchini into small cubes.

3. Take a big pan and place this on medium-high fire.

4. Add a little bit of butter and let this melt.

5. Add the zucchini to your pan.

6. Season with pepper, salt and a pinch of garlic powder.

7. You don’t want to cook the zucchini for too long because you want the cubes to still have a bite to them.

8. The idea for this is that we want to create levels (see picture for end


9. Take a deep plate and add the cubes of zucchini to it.

10. On top of the zucchini, we will add the pomelo chutney (see recipe).

11. Remove the ‘juice’from the burrata and place the burrata on top of the

pomelo chutney in your deep plate.

12. Season the burrata with pepper, salt and a pinch of provincial herbs.

13. Add a little bit of olive oil on top of the burrata.

14. I like to add a little bit more of pomelo chutney (never enough of this!!!)

and some freshly chopped parsley (optional).

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