Recipes

Burrata, artichoke, bresaola, oregano

Do something different for dinner with this simple, yet flavourful dish. Quick and easy to put together, which makes it ideal for a midweek meal. The bresaola gives a distinct aromatic profile to the plate.

Ingredients

  • 4 x 125g Burrata
  • 1 x artichoke (spiky)
  • Lemon juice, salt and pepper
  • 12 x slices Cobble Lane bresaola

For the dressing: 

  • 2 x shallots 
  • ½ bunch x oregano
  • 1 tsp x honey
  • 50ml olive oil

For the 3 cornered leek oil: 

  • 100g three cornered leeks
  • 400ml vegetable oil

Method

  1. For the dressing, finely chop the shallot and cook without colour in the olive oil, pick the oregano leaves and reserve a handful to finish the dish. Chop the remaining oregano and add to the cooked shallot with the honey.
  2. For the leek oil take the vegetable oil to a temperature of 60c then blend with the washed and roughly chopped three cornered leeks, pass through a muslin and chill as quickly as possible.
  3. For the artichokes cut the stem off and cut across the top before peeling back the tough and spiky outer leaves, with a teaspoon scoop out the inner choke which is too fibrous to eat. Slice as thin as you can and dress with lemon juice, salt and pepper.
  4. To plate the dish ensure the burrata is at room temperature, break the cheese into the serving bowl and season with salt and pepper. Dress with the shallot dressing. Place the sliced artichokes on top and then the bresaola, finish with the picked oregano leaves and the three-cornered leek oil. 
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Bresaola
£4.50
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Bresaola
£4.50

Recipe Provided by:

Lewis de Haas from Crispin.

Crispin is an all day café, restaurant & wine bar in Spitalfields serving specialty coffee, low intervention wines and seasonal sharing plates.

Our chefs are led by the talented Lewis de Haas (ex Petersham Nurseries and The Shed). They deliver a broadly European inspired menu, using locally sourced ingredients, independent growers, small-scale farms and producers. We also have a bottle shop and a wine club, where we focus on natural wines using indigenous and rare grape varieties.

Find out more about Lewis:
https://www.greatbritishchefs.com/chefs/lewis-de-haas

Find our more about Crispin:
https://www.crispinlondon.com


Ingredients from:

The cured meats in this recipe are by Cobble Lane Cured. Everything else is from Natoora.

Natoora works directly with farmers and independent producers to source seasonal fruit and vegetables, sustainably produced dairy and charcuterie as well as exceptional store cupboard essentials. Visit their website.

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