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Anchoiade with tomatoes, burrata and summer leaves
Serves 4 as a side Starters and mains
Ingredients
- 300g colourful heritage tomatoes, sliced into rounds
- 2 balls/pots burrata or mozzarella
- 12 nasturtium flowers
- small bunch basil, leaves removed
- handful micro-leaves, such as red vein sorrel
- 2tbsp extra virgin olive oil
For the anchoiade
- 2tbsp extra virgin olive oil
- 2 garlic cloves, crushed
- 1 x 50g can anchovy fillets in extra virgin olive oil, roughly chopped
- 1tbsp white wine vinegar
- 4tsp capers
- 20g bunch dill, fronds picked and chopped, large stalks discarded
Method
To make the anchoiade, put the oil in a small pan over a low heat and add the garlic. Stir until it fizzes, then remove from the heat and add the anchovies along with their oil straight from the can. Stir until they dissolve to a purée, then remove from the heat. Whisk in the vinegar, then add the capers and dill.
Stir in the pul biber to taste, and set aside at room temperature until ready to serve.
Arrange the sliced tomatoes on a large serving plate or on individual plates. Break up the burrata or mozzarella and arrange over the tomatoes. Spoon some of the anchoiade over the tomatoes and burrata, then scatter over the nasturtium flowers, basil and micro-leaves. Drizzle with the olive oil and serve with the remaining anchoiade alongside.
This recipe featured in the August/September 2022 issue of Food and Travel. To subscribe, click here.
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